Tex-Mex black bean stuffed peppers
These Tex-Mex black bean stuffed peppers are a colorful, satisfying vegan dinner that’s packed with flavor. Tender bell pepper halves are filled with fluffy rice, black beans, sweet corn, and fire-roasted tomatoes, all seasoned with cumin, smoked paprika, fresh lime juice, and cilantro, then topped with melty vegan cheese.
The filling comes together in one skillet while the rice cooks, and the oven does the rest. Baking the peppers covered helps them turn tender and soak up all that smoky, zesty flavor, then a final few minutes uncovered melts the cheese and gives the edges a light golden color. Finish them with a dollop of vegan sour cream or guacamole and extra cilantro for a fresh, creamy contrast.
They’re also great for meal prep. Make a batch at the start of the week, and you’ll have hearty, protein-packed lunches and dinners ready to reheat whenever you need them.
Preparation Time: 1 hour 45 minutesIngredients
Rice
- 0.75 cup long-grain white rice
- 1.5 cups water
- 0.25 teaspoon sea salt
Filling
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow or red onion, diced
- 0.25 teaspoon fine sea salt, plus more to taste
- 4 medium cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed, or 1½ cups frozen corn
- 2 tablespoons minced fresh cilantro, plus more for serving
- 2 tablespoons fresh lime juice
- freshly ground black pepper, to taste
Peppers
- 4 bell peppers
- about 1 tablespoon extra-virgin olive oil, for rubbing the peppers
- fine sea salt, to taste
- 0.75 cup water, for the baking dish
- 0.75 cup shredded vegan cheese
For serving
- vegan sour cream or guacamole
Preparation
- Cook the rice: In a small pot, combine the rice, 1½ cups water, and ¼ teaspoon salt. Cover tightly and bring to a boil, then reduce the heat to low and simmer for about 20 minutes, until all the water is absorbed. Don’t stir while it cooks. Turn off the heat and let stand, covered and without stirring, for 10 minutes.
- Preheat the oven: Meanwhile, preheat the oven to 400°F.
- Cook the aromatics: Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the onion and ¼ teaspoon salt and cook for 5 to 7 minutes, stirring frequently, until translucent. Add the garlic, cumin, and smoked paprika and cook for 30 seconds.
- Simmer the tomatoes: Stir in the tomatoes and simmer for 3 minutes, then turn off the heat.
- Make the filling: Add the cooked rice, black beans, corn, cilantro, lime juice, and plenty of black pepper. Stir to combine, then taste and adjust the seasoning.
- Prepare the peppers: Halve the peppers lengthwise and remove the ribs and seeds. Lightly rub the outsides with olive oil, sprinkle with salt, and arrange cut-side up in a 9 x 13-inch baking dish.
- Stuff the peppers: Divide the filling among the peppers, packing it in as tightly as possible. Pour ¾ cup water into the bottom of the baking dish and cover tightly with foil.
- Bake: Bake for about 45 minutes, until the peppers are almost tender.
- Add the cheese: Uncover, sprinkle the peppers with vegan cheese, and bake for 8 to 10 minutes more, until the cheese is melted and the pepper edges begin to brown.
- Serve: Top with vegan sour cream or guacamole and extra cilantro.
Tips
- Don’t stir the rice: Leaving it covered and undisturbed while it cooks and rests keeps it fluffy instead of sticky.
- Use leftover rice: Short on time? Use about 2 cups of cooked rice and skip the first step.
- Pack the filling tightly: Pressing the filling firmly into each pepper half helps it hold together and keeps it from spilling over as it bakes.
- Make ahead: Prepare the filling up to 3 days ahead and refrigerate it in an airtight container. When you’re ready, stuff the peppers and bake as directed, adding a few extra minutes if the filling is cold.
- Storage: Refrigerate leftover stuffed peppers in an airtight container for up to 4 days.
- Reheating: Reheat in a 350°F oven, covered with foil, for 15 to 20 minutes, until warmed through. Individual portions can also be reheated in the microwave.
Try Plant-based Today
