Baked Vegan Mexican-Style Stuffed Peppers with Black Beans and Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Colorful bell peppers filled with a hearty mixture of black beans, corn, rice, and Mexican spices, baked to perfection for a satisfying vegan main course. This mexican-inspired vegan (vegan) ready in about 60 minutes pairs cooked brown rice, (15 oz), drained and rinsed black beans, thawed frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (mixed colors), tops cut off and seeds removed large bell peppers
• 1 1/2 cups cooked brown rice
• 1 can (15 oz), drained and rinsed black beans
• 1 cup, thawed frozen corn kernels
• 1 cup, canned or fresh diced tomatoes
• 1/2 medium, finely diced red onion
• 3 cloves, minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/4 cup, chopped fresh cilantro
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp lime juice

Instructions

1. Step 1: Preheat oven to 375°F. Lightly brush 4 large bell peppers with 1 tbsp olive oil inside and out, then place upright in a baking dish.
2. Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1/2 diced red onion and 3 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 tbsp chili powder, 1 tsp ground cumin, and cook for 30 seconds until spices bloom.
4. Step 4: Add 1 1/2 cups cooked brown rice, 1 can drained black beans, 1 cup thawed corn, and 1 cup diced tomatoes to the skillet. Stir to combine and cook for 4-5 minutes until heated through.
5. Step 5: Remove skillet from heat and stir in 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Step 6: Spoon the filling evenly into each prepared bell pepper, pressing down gently to pack.
7. Step 7: Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and filling is hot.
8. Step 8: Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, serve warm.