Black Bean Taco Stuffed Peppers

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5 from 2 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Black Bean Taco Stuffed Peppers has a mouth-watering southwestern flare. These Taco Peppers make the perfect twist on a classic stuffed peppers!

Black Bean Taco Stuffed Peppers

This is the perfect recipe if you want to make vegetarian stuffed peppers. Whether you make these Black Bean Taco Stuffed Bell Peppers to have a meatless meal, or making this for a vegetarian, everyone will love this! If you are looking for more easy & delicious Mexican inspired food check out this link.


MORE STUFFED PEPPERS RECIPES YOU MIGHT LIKE

Bacon Ranch Chicken Stuffed Peppers | Instant Pot Stuffed Peppers | Southwest Stuffed Peppers


What We Love About This Taco Peppers Recipe

Want a great meatless Monday dish or looking for a great lent recipe? Then you will love this amazing recipe. Bell peppers are packed with nutrients too, see the information here.

Mongolian pork on plate
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  • 45 Minute Meal: This recipe is ready start to finish in 45 minutes.
  • Family Friendly: The perfect dinner recipe to make for a family meal or a larger family gathering.
  • Meat-Free: These stuffed vegetarian peppers with rice do not contain any meat, only plant protein from the beans making it heart healthy and pack with nutrients!
  • Gluten-Free: This recipe for vegetarian stuffed peppers also happen to be gluten-free.

Ingredient Notes

Two Black Bean Taco Stuffed Peppers on a white plate.
  • Bell Peppers: You can use whatever color of bell pepper you’d like, you can even use a combination of colors.
  • Oil: Butter or your favorite oil.
  • Onion: Yellow or white onion will both work.
  • Garlic: You could use either use fresh minced garlic or pre-minced jar garlic.
  • Cumin: Cumin powder will help to give it that distinct Mexican flavor.
  • Chili Powder: Chili powder will add that slight hint of spice, if you want more heat you can increase the amount of chili that you use. You can also use your own taco seasoning if you’d like.
  • Green Salsa: You will need green tomatillo salsa, also known as salsa verde.
  • Rice: White or brown rice will both work, you can use whatever you prefer. Even use cauliflower rice.
  • Black Beans: You black beans, you can either use dried beans and make them in an instant pot or you could use canned.
  • Cheese: If you would like, you can add shredded cheese to the top of these stuffed peppers.
Peppers, black beans, cleese and seasoning for the taco stuffed peppers.

Equipment Needed for Taco Stuffed Peppers

How to Make Black Bean Taco Stuffed Bell Peppers

These are the basic steps for making Black Bean Taco Stuffed Peppers. Please refer to the recipe card below for more detailed instructions.

Mixing the black beans with the seasonings.

STEP 1: PEHEAT THE OVEN

First preheat the oven to 350 degrees and cut bell peppers in halves, add peppers to a baking dish. Bake bell pepper halves for 10 mins.

STEP 2: MAKING THE FILLING

In a large skillet or pot, sauté diced onion and garlic. Then add black beans, rice, and green salsa.

STEP 3: STUFF UP THE PEPPERS

Take bell peppers out of the oven, then stuff them with the filling you just made. You can also top with cheddar cheese and then bake for another 10 minutes. Serve with a dollop of sour cream, diced tomatoes, cilantro, and crushed tortilla chips. Really you can add your other favorite taco toppings.

Stuffing the peppers with the black bean mixture and topping with the cheese.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

To make this recipe, partly ahead of time you can make the filling the day prior and once you are ready to make your bell peppers all you will have to do is stuff them and put in the oven.

HOW TO STORE THIS RECIPE

This recipe will be good for 4-5 days in the fridge stored in an air tight container.

FREEZING STUFFED PEPPERS

To freeze, you can wrap them individually in plastic wrap and store in a freezer safe bag.

HOW TO REHEAT THIS RECIPE

To reheat healthier stuffed peppers cook in the cook at 350 degrees for 10 minutes or until hot.

Frequently Asked Questions about this Stuffed Peppers Mexican Recipe

SHOULD PEPPERS BE PRECOOKED BEFORE STUFFING?

Absolutely! This recipe requires peppers to be cooked prior to being stuffed.

CAN I SUBSTITUTE QUINOA IN PLACE OF RICE?

Yes! Quinoa is a great substitute for rice if you are looking to add even more nutrients to give these stuffed peppers healthy upgrade.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Of course,this recipe can easily double by increasing ingredients proportionally.

HOW DO YOU KNOW WHAT STUFFED PEPPERS ARE DONE?

The peppers should be soft not mushy and filling will be evenly heated and cheese should be slightly golden

Black Bean Taco Stuffed Peppers with peppers onions and garlic on the side.

Expert Tips for Making This Recipe for Vegetarian Stuffed Peppers

  • Air Fryer: You could use an air fryer in alternative to an oven. For stuffed peppers air fryer, just set the air fryer for 350 degrees for 10-15 minutes.
  • Dairy-Free: To make this recipe dairy-free just be sure to use oil rather than butter and just omit adding cheese.
  • Blanch Peppers: This is an optional step, but if you don’t like when stuffed peppers have a bitterness to them, add pepper halves a boiling pot of water for 2-3 minutes.
  • Canned Beans: If you are using canned beans, make sure you drain and rinse them thoroughly.
  • Meat: Try adding some ground beef or ground turkey to this recipe, easy to make Keto.
  • Homemade Taco Seasoning: Make this mix and use it for this recipe and have it on hand for all your Mexican inspired dishes. Adds great flavor with ground cumin and garlic powder, etc.
  • Veggies: Use any fresh veggies you have on hand to mix into the filling, such as: mushrooms, broccoli or asparagus.

What to Serve with Black Bean Stuffed Sweet Peppers

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Black Bean Taco Stuffed Peppers
5 from 2 votes

Black Bean Taco Stuffed Peppers

Yield: 8 Servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Black Bean Taco Stuffed Peppers have a mouth-watering southwestern flare. These Taco Peppers are the perfect twist on stuffed peppers!
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Ingredients

  • 3-4 Green Bell Peppers
  • 1 Tablespoon Oil or Butter
  • 1 Onion, diced
  • 3 Garlic Cloves, minced or sliced
  • Salt and Pepper, to taste
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder, to taste
  • 1 cup Green Salsa
  • 2 cups Cooked Rice
  • 1 1/4 cup Cooked Black Beans
  • Shredded Cheese, optional

Instructions

  • Preheat oven to 350F.
  • Clean and cut each bell pepper through the middle (lengthwise or horizontal, doesn’t matter).
  • Use a paring knife to remove the core from each bell pepper and empty of all membranes and seeds. Set peppers in a casserole dish and bake for 10 minutes.
  • Meanwhile, place the oil in a large pot over medium heat.
  • Once hot, add the onion and cook until translucent, about 3 minutes.
  • Add the garlic and cook for one additional minute.
  • Stir in the seasonings and cook one minute until fragrant.
  • Stir in the green salsa, cooked rice and cooked black beans and continue cooking until warmed through, about 5 minutes.
  • Scoop the rice and bean mixture into the bell pepper halves and top with cheese, if desired.
  • Cover the bell peppers with tinfoil and bake for 10 minutes.
  • Remove the tinfoil and continue to bake for 10 more minutes, then remove the tinfoil and continue to bake for 5 minutes.

Expert Tips

  • Air Fryer: You could use an air fryer in alternative to an oven. For stuffed peppers air fryer, just set the air fryer for 350 degrees for 10-15 minutes.
  • Dairy-Free: To make this recipe dairy-free just be sure to use oil rather than butter and just omit adding cheese.
  • Blanch Peppers: This is an optional step, but if you don’t like when stuffed peppers have a bitterness to them, add pepper halves a boiling pot of water for 2-3 minutes.

Estimated Nutritional Information

Calories: 133kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 279mg | Fiber: 4g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 38mg | Calcium: 24mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: dinner, Main Dish
Cuisine: American
Keyword: bell peppers, black beans, Stuffed Pepper

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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