
Mexican Style Vegan Stuffed Bell Peppers
Mexican Style Vegan Stuffed Bell Peppers: Delicious Dish… and Healthy too!
If you’re looking for a healthy and flavorful vegan meal that’s easy to make and packed with nutrients, look no further than Mexican Style Vegan Stuffed Bell Peppers. This classic dish has been given a plant based twist, making it perfect for vegans, vegetarians, and anyone who loves to eat healthy.
These stuffed bell peppers are filled with a variety of whole food plant based ingredients, such as rice, black beans, corn, onions, and spices. Vegetables are cooked in an oil-free sauté. Why?… because cooking oil free not only provides a healthier alternative by reducing added fats and calories, but also enhances the natural flavors of the vegetables, making it an excellent option for heart-healthy cooking or for those looking to avoid the use of oils in their diet.
This recipe includes a variety of whole foods and plant based ingredients that can be substituted for other veggies, greens, grains, or beans based on your preferences and what in your kitchen. Plus, you can make it as spicy or mild as you like. So, feel free to get creative and use whatever ingredients you have on hand!
Let’s Get Cooking!!!

Mexican Style Vegan Stuffed Bell Peppers
Stuffed Bell Peppers Ingredients:
- Bell Peppers (your choice of color)
- Black beans
- Onion
- Garlic
- Jalapeño (optional)
- Vegetable Broth
- Salsa
- Spinach (substitute greens of choice, kale, Swiss chard, etc.)
- Corn (fresh or frozen)
- Cooked Brown Rice (I use brown rice but feel free to substitute white rice or quinoa)
- Cumin
- Paprika
- Garlic powder
- Cayenne pepper (pinch or optional)
- Salt and pepper to taste
Directions for the Stuffed Bell Peppers Filling
- Preheat oven 400 degrees
- Heat a large skillet over medium heat. To the skillet add in diced onions and sauté for about 5 minutes adding in 1-2 tbsp of water if the onions begin to stick. Once the onions start to soften, add in the diced garlic and sauté for about 1 minute. Next, add in the jalapeño and give it a quick stir. Add in 1-2 tbsp of water if the vegetables start to stick.
- Add spices, cumin, paprika, garlic powder, and cayenne pepper (optional) to the pan and stir.

Mexican Style Vegan Stuffed Bell Peppers
- Add black beans and stir until combined, then mash about half of the beans.
- Pour in the vegetable broth and stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low and let it simmer uncovered for about 7-10 minutes.
- Add the cooked brown rice, corn and salsa to the black bean mixture and mix everything together. Cook for another 10 minutes. Add in the chopped spinach and cook for another 5 minutes until most of the liquid is absorbed.
- Salt and pepper to taste.
Black bean stuffing is ready for the Bell Peppers!
Prep and Parboil Bell Pepper

Mexican Style Vegan Stuffed Bell Peppers
Why Parboil? While the bean mixture is cooking you can prepare the bell peppers. Parboil the bell peppers before stuffing and baking in the oven. Why? It helps top soften the bell pepper before baking.
How to Parboil?
- Bring a large pot of water to a boil.
- While the water is beginning to boil, prepare the bell peppers. Wash and slice the bell peppers. Slice the bell peppers in half from top to bottom (Cut right down through the stems). Remove seeds and membranes. Add the bell peppers to the pot of boiling water.
- Let boil for 3 minutes. I use a timer so I don’t forget. You don’t want to over boil the peppers.
- Remove the bell peppers with a tongs and add the peppers to ice bath ( bowl of water and ice) so the peppers stop cooking. let stir in the water 1-2 minutes until cooled.
Stuff and Bake the Bell Peppers
Once the black bean filling is finished and the peppers have been parboiled and cooled. It is time to stuff the bell peppers and bake in the oven.

Mexican Style Vegan Stuffed Bell Peppers
- Spoon the filling into each halved bell pepper, making sure to fully stuff each one.
- Optionally, if desired, sprinkle some vegan cheese on top of the bell peppers before baking.
- Place the stuffed bell peppers into a casserole dish.
- Bake in the oven for 20 minutes.
- Once finished, remove the bell peppers from the oven and they are now ready to be served.
Lots of options on how to serve the bell peppers. These stuffed peppers are topped with Vegan Cashew Cheese and chopped cilantro. You can also top off the bell peppers with sliced avocado or guacamole and some cilantro. You could add on some extra salsa with a little bit of lime juice.

Mexican Style Vegan Stuffed Bell Peppers
One extra idea… if you have extra filling, it makes for great left overs. You can use the black beans and rice filling to create a delicious black bean bowl and mix in some extra greens and veggies.
Mexican style vegan stuffed bell peppers are easy to make, delicious, and packed with healthy ingredients that will keep you feeling satisfied and energized all day long. Plus, it’s the perfect meal for any occasion, whether you’re cooking for yourself, your family, or your friends.
So why not give them a try? Your taste buds (and your body) will thank you!
Click Here for the Vegan Cheese Sauce to top off the Stuffed Bell Peppers
Ingredients
- 4 bell peppers, colors of choice
- 1 15.5 oz can of black beans, rinsed and drained
- 1 onion, diced
- 3 garlic cloves, minces
- 1 jalapeno, minced optional
- 2 cup vegetable broth
- 1 cup salsa, of choice
- 1 cup spinach chopped, can substitute greens of choice, kale, Swiss chard etc
- 1 cup corn, (fresh or frozen)
- 1 cup cooked brown rice can substitute white rice or quinoa
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- pinch, cayanne pepper (optional)
- 1/2 tsp pepper (or to taste)
- salt to taste
Instructions
Stuffed Bell Pepper Black Bean Filling
- Preheat the oven 400 degrees
- Heat a large skillet over medium heat. To the skillet add in diced onions and sauté for about 5 minutes adding in water 1-2 tbsp of water if the onions begin to stick. Once the onions start to soften add in the diced garlic and sauté for about 1 minute. Next add in the jalepeno and give it a quick stir. Add in 1-2 tbsp of water if the vegetables start to stick.
- Add in the spices, cumin, paprika, garlic powder, and cayenne pepper (optional) to the pan and stir. Add black beans and stir until combined, then mash about half of the beans. Pour in the vegetable broth and stir everything together. Bring the mixture to a simmer, then reduce the heat to medium low and let it simmer uncovered for about 7 minutes.
- Add the cooked brown rice to the black bean mixture and mix everything together. Next mix in the corn, rice and salsa and cook for another 10 minutes. Add in the chopped spinach and cook for another 5 minutes till most of the liquid is absorbed.
- Salt and pepper to taste.
Parboil Bell Peppers
- Bring a large pot of water to a boil.
- While the water is beginning to boil, prepare the bell peppers. Wash and slice the bell peppers. Slice the bell peppers in half from top to bottom (Cut right down through the stems). Remove seeds and membranes. Add the bell peppers to the pot of boiling water.
- Let boil for 3 minutes. I use a timer so I don't forget. You don't want to over boil the peppers. Remove the bell peppers with a tongs and add the peppers to ice bath ( bowl of water and ice) so the peppers stop cooking. let stir in the water 1-2 minutes till cooled.Add the bell peppers to a casserole dish.
Stuff and Bake the Bell Peppers
- Spoon the filling into each halved bell pepper, making sure to fully stuff each one.
- Optionally, if desired, sprinkle some vegan cheese on top of the bell peppers before baking.
- Place the stuffed bell peppers into a casserole dish. Bake in the oven for 20 minutes.
- Once finished, remove the bell peppers from the oven and they are now ready to be served.