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Easy Tex Mex Veggie + Rice Stuffed Peppers Recipe

When I was a kid learning how to make stuffed peppers was one of the things my mom taught me how to make early on and we made them on the regular.

Stuffed peppers are easy to make, typically use pretty common pantry staples for ingredients and are wildly versatile based on your particular preferences.

These easy Tex Mex veggie and rice stuffed peppers are one of my favorite ways to make them! Flavorful and filling, you need to make these for dinner.

Tex Mex Veggie and Rice Stuffed Peppers Recipe Photo

Why We Love These Tex Mex Veggie + Rice Stuffed Peppers

If I’m entirely honest, while I love cooking, sometimes I don’t have a ton of energy to cook dinner at the end of a busy day spent writing entirely about food.

It’s a bit ironic, right? I love the joy that comes from cooking so much that I’ve made it my job – which in turn sometimes leaves me just wanting to order out.

That said, that’s why I love recipes like this stuffed peppers recipe! Ones you can make in advance, reheat for lunches or even double and freeze.

This Tex Mex stuffed peppers recipe in particular is so good! I now officially consider it among my favorite freezer meals. Easy to make, even easier to enjoy!

Of course, I also love that it requires just a handful of ingredients, all of which you can change up to suit your tastes or based on what you have on hand.

Tex Mex Veggie and Rice Stuffed Peppers Recipe Picture

Because there’s a bit of cook time and a bit of wait time with this one, you may find it’s easier to prepare these stuffed peppers in advance of a busy week.

Or, do what I do and use the time the peppers are roasting to get the prep dishes cleaned up so the dishes and cleaning are an easier lift after eating.

I also love the Tex Mex twist to a dish that is often Italian inspired. From our Tex Mex sheet pan frittata to these peppers, I love Tex Mex food in every form.

These stuffed peppers are seriously delicious, especially when you top them with sliced avocado, fresh tomatoes, queso fresco and your favorite hot sauce.

How to Make Veggie and Rice Stuffed Peppers Photo

Easy Tex Mex Veggie and Rice Stuffed Peppers Recipe

To make this delicious veggie and rice stuffed peppers recipe, you will need:

Ingredients

  • Bell peppers – I prefer to use a combination of red, orange and/or yellow bell peppers since they’re my favorite, but this recipe would also be delicious with green bell peppers.
  • Onion – This recipe calls for red onion as I make it, but you can really use any kind of onion you have around the house such as white or yellow onions.
  • Rice – Simple, uncooked white rice is what I use for these stuffed peppers. You can use any rice you prefer, but cook times may vary slightly.
  • Taco seasoning – Make these stuffed peppers with our homemade taco seasoning or save a few minutes by using a packet of taco seasoning.
  • Vegetable stock – As a vegetarian I prefer to make this recipe with veggie stock. If you have chicken on hand already feel free to swap it out!
  • Diced green chiles – Grab one of those little cans of diced green chiles to add loads of flavor to this dish without elevating the spice level.
  • Diced tomatoes – For maximum flavor, I highly suggest using a can of fire roasted diced tomatoes. Thank me later!
  • Beans – I use black beans for these stuffed peppers, but pinto beans, black eyed peas, white beans or even garbanzo beans would also be great.
  • Corn – I like to use frozen corn for the ease and fresh flavor. Leftover corn on the cob or canned corn would also work just fine.
  • Cheese – Shredded Mexican style or taco style cheese is what you’ll want to use when making these stuffed peppers.

Gear

  • Knives
  • Skillet
  • Cast iron dutch oven or roasting dish
  • Wooden spoons
How to Make Veggie and Rice Stuffed Peppers Picture

Step 1. Preheat the oven and then add olive oil, diced red onion and garlic to a skillet. Cook over medium heat until the onions are softened and translucent.

How to Make Veggie and Rice Stuffed Pepper Image

Step 3. Add the washed and drained, uncooked rice to the skillet and cook for an additional 3 to 5 minutes. This will add so much flavor – trust me!

How to Make Veggie and Rice Stuffed Peppers Recipe Photo

Step 4. Add the fire roasted tomatoes, diced green chiles, taco seasoning and veggie stock to the skillet. Bring to a boi. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the water is absorbed and the rice is soft.

How to Make Veggie and Rice Stuffed Peppers Recipe Pic

Step 5. While the rice is cooking, clean your bell peppers. Cut them lengthwise and deseed them, being sure to remove the thick ribs as well as the seeds.

How to Make Veggie and Rice Stuffed Peppers Recipe Picture
How to Make Veggie and Rice Stuffed Peppers Recipe Image

Step 6. When the rice is done it will be fluffy and flavorful – add half of the cheese, the black beans and corn and fold in.

How to Make Stuffed Peppers Recipe Pic

Step 7. Stuff the rice mixture into the bell peppers, place ito a greased roasting pan or cast iron dutch oven. Top with the remaining cheese, roast until tender and then garnish to taste before serving.

Tips To Prep This Easy Stuffed Peppers Recipe in Advance

I mentioned before that these stuffed peppers are super easy to make,  but the cook time could be a little lengthy on a weeknight depending on your schedule.

Sometimes it pays off to have a few tricks to cut down the prep time during the busy week. To prep this easy dinner recipe in advance, here are a few tips!

  • Follow our tips for how to parboil peppers to cut the roasting time of your stuffed peppers in half. Wait – what is parboiling? Mastering the simple process for how to parboil things will unlock success in the kitchen. It’s the process of partially boiling something (such as peppers) to then finish cooking a dish with another cooking method in much less time.
  • Likewise, you can learn how to parboil rice to store and then use when you’re ready to make your stuffed peppers! Parboiled rice or parboiled brown rice would each work well. 
  • If you have time, prepare the filling over the weekend or the evening before and then simply prep and stuff the peppers when you’re ready to bake them. This will cut down your prep time before dinner to about 40 minutes!
  • Make a double batch (or save half of a single batch for a smaller family) and freeze your stuffed peppers to reheat and serve another time getting double dinner duty out of one of cooking seassion.
Tex Mex Veggie and Rice Stuffed Peppers Recipe Image

More of Our Favorite Stuffed Peppers Recipes

There are so many easy, delicious ways to make stuffed peppers! Our quinoa stuffed peppers and Southwest stuffed peppers are personal favorites.

Our gluten free Italian stuffed peppers are a huge hit as are our slow cooker shredded chicken taco stuffed peppers and using the slow cooker is so handy!

For the low carb crowd, try our low carb stuffed peppers or our Paleo stuffed peppers recipe – either make a great option for a great, tasty dinner!

Finally, give our Crock Pot chicken enchilada stuffed peppers recipe is out of this world as are our slow cooker stuffed peppers made with savory beef.

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Tex Mex Veggie and Rice Stuffed Peppers Recipe Photo

Easy Tex Mex Veggie + Rice Stuffed Peppers Recipe

Cyd Converse
Make our easy Tex Mex stuffed peppers with just a handful of pantry staples like beans and rice. They’re simple and delicious!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cuisine Tex Mex
Servings 1 1 stuffed pepper
Calories 2962 kcal

Ingredients
  

  • 3 tablespoons Olive Oil
  • 1 Finely Chopped Red Onion
  • 2 tablespoons Minced Garlic
  • 2 cups Rice washed and drained
  • 1 14.5 ounce can Fire Roasted Diced Tomatoes
  • 1 4 ounce can Diced Green Chiles
  • 1 packet Taco Seasoning
  • 2 1/2 cups Vegetable Stock
  • 1 15 oz can Black Beans drained and rinsed
  • 2 cups Frozen Corn thawed
  • 2 cups Mexican Style Shredded Cheese halved
  • 6 Bell Pepper

Instructions
 

  • Preheat the oven to 450°F
  • Add olive oil, diced red onion and garlic to a heavy bottom skillet and cook over medium heat until the onions are softened and translucent.
  • Add the washed and drained, uncooked rice to the skillet and cook for an additional 3 to 5 minutes.
  • To the rice mixture add fire roasted tomatoes, diced green chiles, taco seasoning and veggie stock. Bring to a low boil, cover and simmer for 20 to 25 minutes, stirring occasionally to keep the rice from sticking to the bottom of the skillet.
  • In the meantime, cut the bell peppers lengthwise. Scoop out the seeds and carefully devein the pepper using a paring knife.
  • Once the moisture has been absorbed in the rice mixture, gently mix in the corn, black beans and half of the cheese.
  • Stuff each pepper with the rice and bean mixture and top with the rest of the cheese.
  • Bake the stuffed peppers in a well greased roasting pan, baking dish or cast iron dutch oven for at least 30 to 40 minutes until the cheese is melted and the peppers are soft and tender.
  • Top with additional cheese, queso fresco, chopped cilantro, sliced avocado, fresh tomatoes and hot sauce.

Nutrition

Calories: 2962kcalCarbohydrates: 360gProtein: 104gFat: 113gSaturated Fat: 39gSodium: 5890mgFiber: 57gSugar: 55g
Keyword Beans, Cheese, Corn, Easy, Easy Dinners, Peppers, Rice, Tex Mex
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