Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige. 

I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.

I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!

Mexican Meatless Stuffed Peppers Collage

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Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Tex Mex


  • 2½ cups cooked gluten free brown rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons coconut or olive oil
  • 112 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
  • 114.5 ounce can petite diced tomatoes, drained
  • 3/4 cup shredded Mexican cheese blend
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded, reserving tops


  1. Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick spray.
  2. In a large skillet heat oil over medium high heat. Add onions and sauté until translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili powder, salt & pepper, cook until heated through.
  3. Mix in cooked rice and cheese.
  4. Spoon the filling into each each bell pepper cavity. Place on prepared baking dish, cavity side up, place reserved tops over filling and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  5. Serve immediately.


This dish is meatless and gluten free.

Keywords: vegetarian, sweet peppers, gluten free brown rice, tomatoes, cheese