Mexican Stuffed Peppers
Mexican stuffed peppers are fresh bell pepper halves packed with a Tex-Mex filling of rice, black beans, corn, tomato salsa and melty cheese, then baked until the peppers are tender and the top is golden. This vegetarian version comes together in one bowl and one baking tray, with a slightly spicy kick from taco seasoning and cayenne. It is filling enough for dinner on its own and colorful enough to serve to guests.
I love stuffed peppers. Whenever I prepare them in the summer, their taste takes me back to my childhood and the classic Romanian stuffed peppers my grandmother used to make. Over time I discovered other flavors specific to other cultures that delight me just as much, and this Mexican version quickly earned a permanent spot in my rotation.
Today I decided to share the recipe for Mexican stuffed peppers, a delicious vegetarian dish with a slightly spicy taste. If you love this cuisine as much as I do, my complete guide to Mexican cuisine is a fun place to keep exploring.
What goes into Mexican stuffed peppers
The beauty of this recipe is how few ingredients it needs. Everything gets stirred together in a single bowl before it goes into the peppers. Here is what each part brings to the dish:
- Bell peppers — 4 peppers, deseeded and cut in half lengthwise. They act as edible bowls and turn sweet as they roast.
- Cooked rice — 2 cups. Leftover plain rice is perfect here, so this is a great way to use up what is already in the fridge.
- Black beans — 450 g (16 oz), canned or cooked, for protein and heartiness.
- Corn — 1 cup, canned or boiled, for pops of sweetness.
- Tomato salsa — 1 cup, which seasons and moistens the whole filling.
- Grated Gouda — 2 cups, half stirred into the filling and half melted over the top.
- Taco seasoning and cayenne pepper — 1 tablespoon and 1 teaspoon, the warm, mildly spicy backbone of the flavor.
If you are cooking the rice from scratch for this, my notes on how to cook rice properly will help you get separate, fluffy grains that hold up in the filling.
Tips for tender peppers and a flavorful filling
- Cut clean halves. Slicing the peppers lengthwise and clearing out the seeds and white ribs gives you a steady bowl that holds the filling without tipping.
- Taste the filling before you stuff. Since the rice is already cooked and the salsa is seasoned, you can adjust the taco seasoning and cayenne right in the bowl until it is exactly as spicy as you like.
- Save cheese for the top. Keep back 1 cup of the grated Gouda and sprinkle it over the stuffed halves so it melts into a golden crust in the oven.
- Bake stuffed-side up. Set the peppers on the tray with the filling facing up so nothing spills and the cheese browns evenly over about 30 minutes at 200 C (390 F).
- Finish fresh. A scatter of chopped parsley or fresh coriander at the end lifts the whole dish and adds color.
Easy swaps: make it vegan, spicier, or milder
This recipe is easy to bend to your table. A few simple changes:
- Make it vegan. Swap the Gouda for your favorite plant-based grated cheese. Everything else in the filling is already plant-based, so the dish stays just as satisfying.
- Turn up the heat. Add more cayenne, a chopped chili, or a spicier salsa. If you like living on the hot side, browse my other hot and spicy recipes for inspiration.
- Keep it gentle. Cut the cayenne back or leave it out and lean on a mild salsa so the peppers stay family-friendly.
- Change the base. A seasoned rice makes the filling even punchier. My vegan Mexican rice is a lovely upgrade from plain rice.
What to serve alongside
These peppers are a full meal on their own, but they love company. To turn dinner into a proper Mexican-inspired spread, set out a bowl of guacamole and some fresh homemade salsa for scooping and spooning over the top. A platter of loaded vegan nachos makes a great shared starter.
If you want to open with something warm, a bowl of Mexican sweet corn soup or a light Mexican zucchini soup rounds out the meal beautifully.
Make-ahead and storage
You can mix the filling and stuff the pepper halves a few hours ahead, then keep them covered in the fridge and bake when you are ready. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven until heated through so the cheese softens again, or use the microwave for a quick lunch. They also freeze nicely once baked and cooled, so it is worth making a double batch for busy weeks.
More stuffed peppers to try
If this Mexican version wins you over, there are plenty more to explore. Try my Italian stuffed peppers for a Mediterranean twist, revisit the comforting classic stuffed peppers, or browse the full collection of stuffed pepper recipes to find your next favorite.
If you make these Mexican stuffed peppers, I would love to know how spicy you took them. Leave a star rating and drop a comment below to tell me which salsa or cheese you used. It always helps other readers.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Mexican Stuffed Peppers
Ingredients
- 4 bell peppers deseeded and cut in half lengthwise
- 2 cups cooked rice you can use leftover plain rice for this
- 1 cup corn canned or boiled
- 450 g 16 oz black beans, canned or cooked
- 1 cup tomato salsa
- 2 cups of grated Gouda cheese
- 1 tablespoon taco seasoning
- 1 teaspoon cayenne pepper
Instructions
- Heat the oven to 200 C (390 ºF).
- In a bowl, add the cooked rice, corn, beans, tomato salsa, 1 cup grated Gouda and spices.
- Mix well and fill the pepper halves with the rice mixture.
- Place the stuffed peppers on a baking tray, with the stuffed part up, and sprinkle over the remaining grated cheese.
- Put the peppers in the oven and cook for around 30 minutes.
- Garnish with parsley and/or fresh coriander.
Frequently Asked Questions
As written, the recipe is vegetarian because it uses grated Gouda cheese stirred into the filling and melted on top. To make it vegan, swap the Gouda for a plant-based grated cheese. Every other ingredient (rice, black beans, corn, salsa and spices) is already plant-based.
No. You fill the raw pepper halves and bake them for about 30 minutes at 200 C (390 F), which is enough time for them to turn tender while the cheese melts. If you prefer very soft peppers, you can roast the empty halves for a few minutes first, but it is not necessary for this recipe.
Any cooked rice works, and leftover plain rice is ideal since it saves time and keeps the filling from turning mushy. A long-grain white rice keeps the grains separate and fluffy. For a more flavorful base you can use a seasoned rice such as vegan Mexican rice.
This version is mild to medium, with warmth coming from 1 tablespoon of taco seasoning and 1 teaspoon of cayenne pepper. Because you mix the filling in a bowl first, you can taste it and adjust the heat before stuffing the peppers. Use a spicier salsa or add chili to turn it up, or cut the cayenne to keep it gentle.
Yes. You can assemble the stuffed peppers a few hours ahead, keep them covered in the fridge, and bake when ready. Baked leftovers keep for up to 3 days refrigerated and also freeze well once cooled, so a double batch is handy for busy weeks.
They pair beautifully with guacamole and fresh homemade salsa spooned over the top. Loaded vegan nachos make a great shared starter, and a light Mexican zucchini soup or sweet corn soup rounds out the meal.
