Go Back
+ servings
Vegetarian Stuffed Peppers in a white baking dish.

Vegetarian Stuffed Peppers Recipe

Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
Course Main Course
Cuisine American, Mexican
Keyword stuffed peppers, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 633kcal
Author Meggan Hill


  • Salt and freshly ground black pepper
  • 4 large bell peppers any color
  • 1 tablespoon olive oil
  • 1/4 cup onion finely chopped
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce seeded and minced
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans rinsed
  • 1 1/2 cups Monterey Jack cheese shredded and divided
  • 1 cup cooked rice
  • 1 (14 ounce) can diced tomatoes drained
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1/2 cup tortilla chips crushed


  • In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
  • Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side up to cool.
  • Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
  • Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
  • Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
  • Divide the filling evenly among the peppers. Top with remaining 1/2 cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.



Calories: 633kcal