Vegetarian Mexican-Style Stuffed Bell Peppers with Black Beans and Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Bright bell peppers filled with a hearty mixture of black beans, corn, rice, and spices, baked until tender and topped with melted cheese. This mexican-inspired vegetarian (vegetarian) ready in about 60 minutes pairs cooked white rice, canned, drained and rinsed black beans, fresh or frozen corn kernels 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.

Ingredients

• 4 (mixed colors), tops cut off and seeds removed large bell peppers
• 1 1/2 cups cooked white rice
• 1 cup canned, drained and rinsed black beans
• 1 cup fresh or frozen corn kernels
• 1/2 cup canned, drained diced tomatoes
• 1 small, finely chopped onion
• 2 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 30 seconds. Add 1 cup canned black beans (drained and rinsed), 1 cup corn kernels, 1/2 cup drained diced tomatoes, and 1 1/2 cups cooked white rice. Cook for 3 minutes, stirring until heated through.
3. Step 3: Spoon the filling evenly into 4 large bell peppers (tops cut off, seeds removed) placed upright in a baking dish. Top each with 1/4 cup shredded cheddar cheese.
4. Step 4: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and bubbly. Garnish with 2 tbsp chopped fresh cilantro before serving.