Mexican Black Bean & Cheese Stuffed Peppers Recipe | Yummly
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Mexican Black Bean & Cheese Stuffed Peppers

Kathleen Joyner: "Great flavor. Next time I would add a little more…" Read More
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These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by Sara Mellas.


  • 4 bell peppers (large)
  • 1/2 yellow onion (medium)
  • 2 cloves garlic
  • 1/4 cup cilantro (optional, plus more for serving)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (mild)
  • 1 teaspoon dried oregano
  • 1 can petite diced tomatoes (14.5 oz. per can)
  • 1 can mild hatch green chilis (4 oz. per can)
  • 1 1/2 cups cooked brown rice
  • 1 can black beans (14 oz. per can, drained and rinsed)
  • 1/2 cup shredded mexican cheese blend (for filling)
  • 1/4 cup shredded mexican cheese blend (for topping)
  • nonstick cooking spray
  • chopped fresh parsley (optional, for serving)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories350Calories from Fat110
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate48g16%
    Dietary Fiber13g52%
    Vitamin A25%
    Vitamin C180%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Kathleen Joyner a month ago
    Great flavor. Next time I would add a little more spice.
    Steve 2 months ago
    Peppers may have been too large to get soft. Will try smaller ones next time. My 11 and 13 year old approved!
    D G 2 months ago
    pretty good. not sure if I'll make it again tho.
    Brianna Mills 6 months ago
    Turned out amazing! I just put them on a cooking tray and let the timer run. They are perfect!
    Sumira Iftikhar 6 months ago
    Loved it! Took a lot longer then expected but totally worth it.
    Jibril Washington 7 months ago
    Great. I’ll try again too
    Just Velt 7 months ago
    It turned out very well. Not to difficult to made and just delicios.
    Duff W. 9 months ago
    Will make again for sure. Maybe try with quinoa instead next time.
    Alberto Aragon 10 months ago
    Really tasty with simple steps to follow
    KB 10 months ago
    Only cooked for 35 minutes with foil and 15 w/o. Turned out great!
    Cyrus Erica Kliewer 10 months ago
    The bell peppers were soggy but the filling was good.
    Lynne Stelljes a year ago
    Great!!!! We used jalapenos instead of the canned green chilis. Added a nice kick to it :)
    Nash a year ago
    Delicious! Great flavor, easy to make, the filling could be used for lots of dishes.
    Cathy Ammlung a year ago
    I ended up doing this as a "deconstructed stuffed pepper casserole " because when I first saw the recipe, I had 2 small narrow red peppers, not 4 big ines to stuff. But no worries. I doubked the ingredients and put it in a 9x13 pan. Part was served alongside a slow cooker Cuban style pork roast. The rest was portioned and frozen or refrigerated for ready in an instant burritos or for stuffing into, you know, actually full sized bell peppers. Or maybe I will add some chorizo or pulled pork and serve the glorious mess over spaghetti squash. At any rate, very tasty and obviously very versatile.
    Lorie a year ago
    Thanks for sharing this it was brilliant
    Linda Crawford a year ago
    I did not realize it was meatless. For the start i did not add all the spices. I added a taco pack. After I sound out it was meatless I cooked the meet added chili powder, cumin, garlic, and onion powder. I of course had extra stuffing but it came out great. Family loved it.
    mary m. a year ago
    This is absolutely delicious.
    MacKenzie Fahy 2 years ago
    Yummy!!! Family favorite
    Terry Moragne El 2 years ago
    Love this dish. At the end I've added black olives. so good.
    Tony Frias 2 years ago
    It was delicious, losts of flavor and very filling. Next time i will try roasting the bells over a open flame and baking with just a bit less water and time.