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Mexican Style Stuffed Peppers

Updated: Feb 7

If you love stuffed peppers and Mexican food this recipe is for you. These Mexican stuffed peppers are filled with seasoned rice, black beans, tomatoes, cilantro and spices and topped with a vegan chili spiced queso and pico!!!

With the Super Bowl approaching and the dreadful Covid-19 pandemic I wanted to make a dish that would make having a small game night dinner feel like a your at a festive Super Bowl party. These Mexican style stuffed peppers totally hit the spot. The great thing is this recipe is super simple and easy to make.

Cook time: 60 Minutes

Makes 6 Peppers


  • 3 bell peppers sliced in half with the insides removed

For the filling

  • 2 cups of cooked rice (you could also use cauliflower rice or quinoa)

  • 1 can of black beans drained and rinsed

  • 1 hand full of fresh spinach chopped

  • 1 large tomato diced

  • 1 cup of frozen sweet corn

  • 1 cup of red onion diced

  • 2 garlic cloves minced

  • 2 scallions chopped

  • 1/2 cup of fresh cilantro chopped

  • 2 tsp of chili powder

  • 1/2 tsp of coriander powder

  • pinch of cumin

  • 1/2 cup of water or veggie stock

  • 1 tsp of Mexican oregano (regular oregano will work too)

  • 3 tbs of extra virgin olive oil

  • salt and pepper to taste (I used whit pepper for this and I loved it)

The Queso Sauce

  • 2 tbs of vegan butter

  • 1 cup of plain non dairy milk

  • 2 cups of vegan cheddar cheese (I used the Whole Foods 365 Plant based Cheese)

  • 1/2 tsp of chili powder

  • salt and pepper to taste

The Pico Topping

  • 1 large tomato diced

  • 1/4 cup of red onion diced small

  • 1/2 cup of fresh cilantro diced

  • 1 scallion chopped

  • juice of 1 lime

  • salt and pepper to taste


  1. Preheat oven to 350*

  2. First make the Pico by adding all of the ingredients to a medium size bowl and mix until everything is combined and refrigerate until you're ready to serve the peppers.

  3. Now place a large skillet over medium heat and add in the cooking oil, red onions, and garlic. Cook for about 4 minutes while stirring until the onions become tender and fragrant.

  4. Next add in the rice, beans, seasonings and water or veggie stock. Cook while stirring for about 5 minutes.

  5. Add in the corn, tomatoes, spinach, cilantro and green onions. Stir while cooking for about 5-6 minutes then add salt and pepper to taste.

  6. Now place the sliced peppers face up onto a baking dish.

  7. Use a spoon to add the rice mixture into each pepper making sure they are nice and packed.

  8. Cover the baking dish with foil and bake on the middle oven rack for about 15 - 20 minutes.

  9. While the peppers are baking make the queso sauce by adding the butter, milk and cheese to a small pot and place it over medium heat. Let it cook while stirring constantly for about 7 minutes or until the cheese melts and becomes thick and smooth. Now stir in the chili powder and add salt and pepper to taste and set aside.

  10. Once the peppers are done remove them from the oven and top with your desired amount of queso sauce and pico before serving.

Its amazing how super simple ingredients can be so full of flavor. These are staple ingredients in my kitchen so I will definitely be making this quite often.

This is the rice before filling the peppers with it. My favorite rice is Basmati so that's what I used and it was so good. My son actually stole a bowl of it for himself and he loved it.

You need to add a nice portion to each pepper then cover it with foil and place it in the oven for about 15-20 minutes.

This is my favorite brand of Plant Based cheese. It is the Whole Foods brand and it's delicious!. You can check out My Favorite Dairy Alternatives to see more of my faves

This is the final product.

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Hey I'm Shantelle!


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