Tender, slightly charred bell peppers filled with a zesty mix of black beans, fluffy rice, corn, tomatoes, and Mexican spices, then topped with melty cashew queso and baked until bubbling. These Vegan Mexican Stuffed Peppers are colorful, filling, and full of bold flavor, and they make an easy, family-friendly dinner in about an hour.
The filling is seasoned with cumin, chili powder, smoked paprika, garlic, and lime, so every bite tastes like a fiesta. Black beans and rice give it protein and fiber, corn adds sweetness, and diced tomatoes with green chiles bring a gentle heat. A spoonful of tomato paste and a splash of lime juice pull it all together.
Roasting the peppers first helps them soften and sweeten, so they are tender but still hold their shape. A simple cashew queso, made from soaked cashews, nutritional yeast, and spices, melts over the top for a cheesy finish with no dairy at all. Add avocado, cilantro, and a squeeze of lime, and you have a dinner that looks as good as it tastes.
These peppers are great for meal prep, since they reheat well and the filling can be made ahead. Serve them with a green salad, extra salsa, or tortilla chips on the side.
This recipe is 100% vegan, gluten-free, dairy-free, and naturally high in fiber.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 20 mins | 40 mins | 1 hour | 6 peppers (serves 4–6) | ~340 kcal |
Ingredients
For the Peppers
- 6 large bell peppers (any color), tops cut off and seeded
- 1 tbsp olive oil
- ½ tsp salt
For the Mexican Rice and Bean Filling
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (400g) black beans, drained and rinsed
- 1½ cups (about 250g) cooked rice
- 1 cup (150g) corn kernels (fresh or frozen)
- 1 can (about 400g) diced tomatoes with green chiles, drained
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¾ tsp salt, to taste
- 2 tbsp lime juice
- ¼ cup (10g) chopped fresh cilantro
For the Cashew Queso Topping
- ½ cup (70g) raw cashews, soaked in hot water for 15 minutes and drained
- ½ cup (120ml) water
- 3 tbsp nutritional yeast
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- Pinch of chili flakes
To Serve
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Salsa
- Vegan sour cream
- Sliced jalapeños
Optional Additions
- Diced zucchini in the filling
- Vegan cheese shreds on top
- Chipotle in adobo for smoky heat
- Pickled red onions
Instructions
- Preheat and prep. Heat the oven to 400°F (200°C). Brush the cut peppers lightly with olive oil, sprinkle the insides with salt, and place them upright in a baking dish, trimming the bottoms if needed so they stand.
- Pre-roast the peppers. Bake the empty peppers for 10 minutes to soften them slightly.
- Cook the filling. Heat the oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, then add the garlic and cook for 1 minute. Stir in the tomato paste, chili powder, cumin, paprika, and oregano, and cook for 1 minute.
- Combine. Add the black beans, rice, corn, diced tomatoes with chiles, and salt. Stir and cook for 4–5 minutes until heated through. Remove from the heat and stir in the lime juice and cilantro.
- Make the queso. Blend the soaked cashews, water, nutritional yeast, lime juice, garlic powder, paprika, salt, and chili flakes until completely smooth.
- Stuff the peppers. Spoon the filling into the peppers, packing it down gently and mounding it on top. Pour a spoonful of queso over each.
- Bake. Cover the dish loosely with foil and bake for 20 minutes, then uncover and bake another 8–10 minutes until the peppers are tender and the queso is bubbling and lightly golden.
- Serve. Let the peppers rest for 5 minutes, then top with avocado, cilantro, a squeeze of lime, and salsa.
Pro Tips for the Best Stuffed Peppers
- Pre-roast the peppers. This prevents a raw, crunchy bite in the finished dish.
- Choose peppers that stand up straight. Trim the bottoms slightly if they wobble.
- Pack the filling well. A firm filling keeps the peppers tidy when served.
- Drain the tomatoes. Excess liquid makes the peppers watery.
- Use day-old rice if you can. It is firmer and absorbs flavors better.
- Cover for the first half. This steams the peppers so they turn tender.
- Add lime at the end. It keeps the filling bright and fresh.
Why These Peppers Are Good for You
Bell peppers are an excellent source of vitamin C, and red, orange, and yellow ones also provide vitamin A and antioxidants. Black beans add plant protein, fiber, folate, and iron, and rice and corn supply energy-giving carbohydrates.
Cashew queso gives creaminess along with healthy fats and magnesium, and nutritional yeast adds B vitamins. A serving provides about 12 grams of plant protein and 11 grams of fiber, which makes this a balanced, satisfying meal.
Flavor Variations
- Taco-Style Peppers: Add taco seasoning and top with shredded lettuce and salsa.
- Quinoa Stuffed Peppers: Replace the rice with cooked quinoa for more protein.
- Spicy Chipotle Peppers: Add chipotle in adobo and a pinch of cayenne.
- Enchilada Style: Pour red enchilada sauce over the peppers before baking.
Nutritional Highlights (Per Pepper)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~340 kcal | 12g | 55g | 11g | 8g |
Storage
- Refrigerator: Store cooked peppers in an airtight container for up to 4 days.
- Reheating: Warm in a 350°F (175°C) oven for 15 minutes or in the microwave for 2 minutes.
- Freezer: Freeze cooked peppers for up to 2 months. Thaw overnight before reheating.
- Make ahead: Prepare the filling and queso up to 2 days ahead and assemble before baking.
Frequently Asked Questions
Which peppers work best?
Red, yellow, and orange peppers are sweeter, while green peppers are more bitter. Any color works.
Can I make them without rice?
Yes. Use quinoa, cauliflower rice, or extra beans and corn.
Can I skip the cashew queso?
Yes. Top with vegan cheese, salsa, or a drizzle of guacamole instead.
How do I keep them from falling over?
Trim a thin slice off the bottom, or place the peppers snugly in a baking dish so they support each other.
Can I make these in an air fryer?
Yes. Air fry the stuffed peppers at 375°F (190°C) for 15–18 minutes.
Can I make them ahead and freeze them?
Yes. Assemble and freeze unbaked, then thaw and bake for a few extra minutes.
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