Meatless Mexican Stuffed Peppers

You won't miss the meat in these vegetarian Mexican Stuffed Peppers with their hearty filling of brown rice, tomatoes, and corn. 

Meatless Mexican Stuffed Peppers

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The kids take after me in so many ways. Yet despite that fact, I haven't been able to convince them to join my side of the rice v. potatoes debate. While I'd be happy eating potatoes with every meal, they prefer to eat everything with a side of rice. Needless to say, I plan a lot of meals featuring rice because I know they'll eat them.

I mean, who wants to battle young kids at mealtime, right?

At any rate, one of our family's favorite ways to eat rice is by making stuffed peppers. Most of the time, I make stuffed peppers the way my mother used to... by filling bell peppers with a mixture of ground beef, rice, and tomato sauce. When I want to change things up, I pull out one of my most beloved cookbooks and make these Mexican Stuffed Peppers.

Box of Frozen Corn

Box of Frozen Peas

If you plan ahead and cook your brown rice the day before, you can assemble the peppers in no time... especially since you don't even have to defrost the vegetables before making the filling!

Vegetarian Filling - Mexican Stuffed Peppers

In fact, these stuffed peppers are so simple to make, I sometimes double the recipe so I can freeze a batch for later.

Meatless Mexican Stuffed Peppers

Give the recipe a try and let me know what you think!

Meatless Mexican Stuffed Peppers

Recipe by Taste As You Go // adapted from Claire's Corner Copia Cookbook | Printable Recipe

You won't miss the meat in these vegetarian Mexican Stuffed Peppers with their hearty filling of brown rice, tomatoes, and corn.

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

  • 4 cups cooked brown rice
  • 1 10-ounce box frozen corn
  • 1/2 small red onion, diced
  • 1 10-ounce box frozen peas
  • 1 large ripe tomato, diced
  • 1 teaspoon chili powder
  • 2 tablespoons minced cilantro
  • Salt and black pepper, to taste
  • 3 tablespoons olive oil
  • 4 red bell peppers, cut in half lengthwise and seeded
  • 2 cups salsa, divided

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the cooked rice, corn, onions, peas, tomatoes, chili powder, cilantro, salt, pepper, and olive oil. Mix thoroughly and taste for seasoning. Add more salt and/or pepper based on personal preference.
  3. Fill each bell pepper half with about 1/2 cup of the rice mixture.
  4. Arrange the peppers in a single layer in a large baking pan.
  5. Spoon 1/4 cup salsa over each pepper.
  6. Pour enough water around the peppers to fill the pan to 1/2 inch (do not pour the water on the peppers) and cover the pan with aluminum foil.
  7. Bake the peppers for 30 minutes then remove the foil and continue baking an additional 30 minutes, or until the peppers are tender and the tops are nicely browned.


Six years ago: A Taste of Napa

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