Mexican Stuffed Peppers

If you have fresh organic bell peppers on hand, stuffed peppers are a great thing to make for dinner!  I like to stuff them with a Mexican black beans and rice for a healthy satisfying meal!  If you have leftover rice and canned beans on hand, it is actually a pretty easy thing to make for dinner!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. Combine the onions, garlic and oil in a medium sized pan over medium heat, and sautee until they are starting to brown, stirring often.  Add the spices, and sautee a minute more until fragrant, then add the tomatoes, black beans, brown rice and lime juice, nutritional yeast, hot sauce, salt, and cilantro and stir to combine.
  2. Spoon the mixture into your pepper halves, then place on a baking tray, cover with foil and cook for about 30-40 minutes until the peppers are tender.
  3. Remove from the oven, let cool about 10 minutes and enjoy!

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy