Tex-Mex Stuffed Bell Peppers with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a hearty mixture of black beans, corn, rice, and Southwest spices, baked to tender perfection and topped with melted cheese. This mexican-inspired vegetarian (vegetarian, gluten free) ready in about 60 minutes pairs (mixed colors) large bell peppers, cooked long-grain rice, corn kernels (fresh or frozen) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut the tops off 4 large bell peppers and remove seeds and membranes. Brush each pepper inside and out with 2 tbsp olive oil.
  2. Step 2: In a large bowl, combine 1 cup cooked long-grain rice, 1 cup drained black beans, 3/4 cup corn kernels, 1/2 cup drained diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
  3. Step 3: Stuff each bell pepper with the rice and bean mixture, packing it slightly. Place peppers upright in a baking dish.
  4. Step 4: Cover the baking dish with foil and bake for 30 minutes until peppers are tender.
  5. Step 5: Remove foil, sprinkle 1 cup shredded cheddar cheese evenly over the peppers, and bake uncovered for 10 more minutes until cheese melts and bubbles.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Tex-Mex Stuffed Bell Peppers with Black Beans and Corn take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tex-Mex Stuffed Bell Peppers with Black Beans and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked long-grain rice from drying out.

Can I substitute ingredients in Tex-Mex Stuffed Bell Peppers with Black Beans and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Stuffed Bell Peppers with Black Beans and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tex-Mex Stuffed Bell Peppers with Black Beans and Corn vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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