With a Mexican flair, these nutritious stuffed peppers are made with clean ingredients. You need look no farther than this recipe for Mexican stuffed peppers for a simple meal prep dinner idea!

I developed a stuffed bell pepper dish that seems to be fairly popular in my second year or so of blogging (link below). I thought it would be interesting to create stuffed bell peppers with a twist because it had been a while since I had even prepared my own recipe and I constantly needed to think of new ideas for this blog. The outcome is this dish for stuffed Mexican peppers.

They were a big hit in my home. Never before has Mini Chef been so ready to devour a bell pepper. I was genuinely amazed. For me, I skipped the cheese, and if you omit the corn, this could even be suitable for individuals following a paleo or grain-free diet. You may truly customize this recipe to your liking because it's quite adaptable.

Mexican Style Stuffed Peppers Recipe

Ingredients For Mexican Stuffed Peppers

  4 large bell peppers (any color you prefer)

  1 cup cooked quinoa or rice

  1 can (15 oz) black beans, drained and rinsed

  1 cup corn kernels (fresh, frozen, or canned)

  1 small onion, diced

  2 cloves garlic, minced

  1 jalapeño pepper, seeded and diced (optional for heat)

  1 cup diced tomatoes

  1 teaspoon ground cumin

  1 teaspoon chili powder

  Salt and pepper to taste

  1 cup shredded Mexican blend cheese (or vegan cheese for a vegan option)

  Fresh cilantro leaves, chopped (for garnish)

  Lime wedges (for serving)

  Optional toppings: sour cream, avocado slices, salsa


1. Prepare the Baby Bok Choy:

  Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

  Cut the tops off the bell peppers and remove the seeds and membranes from inside. Rinse the peppers under cold water and pat them dry with paper towels.

  In a large skillet, heat some olive oil over medium heat. Add the diced onion, minced garlic, and jalapeño pepper (if using). Sauté until the onions are translucent and fragrant, about 3-4 minutes.

  Add the cooked quinoa or rice, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and let the mixture cook for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste.

  Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to fill them completely. Place the stuffed peppers in the prepared baking dish.

  Sprinkle shredded cheese over the tops of the stuffed peppers, covering them evenly.

  Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.

  Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

  Once done, remove the stuffed peppers from the oven and let them cool slightly before serving.

  Garnish with chopped cilantro and serve with lime wedges on the side. Optionally, add toppings like sour cream, avocado slices, or salsa.

Enjoy your delicious Mexican-style vegetarian stuffed peppers! They make a satisfying and flavorful meal on their own or paired with a side salad.