Mexican Stuffed Peppers

Vegetarian Mexican Stuffed Peppers -

The shops are closed on Sundays in Spain. This includes most supermarkets. Why such a law would still exist in 2015 is baffling to me. What do people do on Sundays? Imagine your sitting lazily at home on a Sunday afternoon and suddenly want to whip up a batch of chocolate chip cookies. You can’t because you didn’t plan 24 hours in advance in order to go to the supermarket and get what you need. This is often my problem when it comes time for Sunday dinner. We’ve finished all the leftovers and the fridge is empty. Well, luckily the veggie shops are one of the few businesses that have permission to open on Sundays. These Mexican stuffed peppers are one of my Sunday dinner regulars.

Vegan Mexian Stuffed Peppers -

A quick trip to the veggie store and a few staples from my pantry and we’ve got a satisfying Sunday dinner. I like to change up the spices each time I make it to try something a little different; the cumin and the hot pepper are essential to make it Mexican, but it could just as easily be Indian with a little garam masala and potatoes in place of black beans, or Italian with basil, oregano, and cannellini beans. The cheese is also optional, leave it off for a completely vegan dish.

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Yield: Serves 2 - 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Delicious stuffed peppers with a the flavors of a taco!


  • 1/2 cup uncooked brown rice
  • 2 bell peppers
  • 1 tablespoon oil
  • 1/2 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon of the adobo sauce
  • 425 gram can of black beans, drained and rinsed
  • 200 grams whole canned tomatoes, chopped
  • Handful of cilantro
  • Squeeze of lemon
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup of cheese, divided (optional)


  1. Cook rice according to package directions. Drain and set aside.
  2. Bring a large pot of water to a boil. Slice the bell peppers in half lengthwise and drop them in the boiling water. Boil for about 4 minutes until slightly softened. Drain and set aside.
  3. Heat oil in a large pan over medium heat and cook onion and garlic until transparent.
  4. In a large bowl, mix together the rice, onions, and all the remaining ingredients through to the cheese. Mix in 1/2 cup of cheese. Place the bell pepper halves in a baking dish and fill each one with the rice mixture. Sprinkle the pepper halves with the remaining cheese.
  5. Bake in a 175° Celsius (350° Fahrenheit) oven for 30 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 544mgCarbohydrates: 42gFiber: 13gSugar: 5gProtein: 19g

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