This post may contain affiliate links. Please read my disclosure policy.
These vegetarian stuffed peppers take just 10 minutes to throw together and can be made well in advance! They are the perfect meal prep lunch to fill you up and fuel you through a busy day!
Why you’re going to love these stuffed peppers:
- They’re incredibly easy to make! Chopping cilantro and opening a few cans is the extent of the prep work for this meal. Which means you can throw it together in a quick 10 minutes and you’ll have dinner roasting away in the oven in no time!
- They’re loaded with all kinds of healthy and delicious ingredients! The meal may take just minimal time to prep but it’s loaded with fiber filled beans, antioxidant rich tomatoes and a healthy crunch from fresh (or canned) sweet corn!
- They’re a perfect make ahead dinner or meal prep lunch! These peppers will stay fresh in the fridge for up to a week, so feel free to make them on Sunday afternoon when you have a few free minutes and enjoy them for dinner on Wednesday in between running the kids to soccer, volleyball or the pool!
How to make vegetarian stuffed peppers:
Add Mexican rice, corn, black beans, Rotel tomatoes, cilantro, cumin, chiles in adobo, garlic powder, onion powder, chili powder, half a cup of enchilada sauce and a moderate pinch of salt and pepper to a large bowl.
Mix ingredients together until well combined.
Pour remaining enchilada sauce into the bottom of a 9×13 baking dish.
Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers.
Nestle filled peppers into the 9×13 pan.Top with crumbled cotija and bake for 35-40 minutes.
Garnish with fresh chopped parsley and sour cream and enjoy!
Tips for making the best vegetarian stuffed enchiladas:
- Feel free to switch up the recipe ingredients based on what’s in your cupboard. Swap the corn for another kind of bean, replace the Rotel tomatoes with regular diced tomatoes. This recipe is very forgiving and does not have to be followed exactly. The same goes for the spices. If your family likes it spicy, add more chiles in adobo. If not, omit them entirely. Don’t be afraid to customize this recipe and make it your own!
- Along the same lines, you can use regular shredded cheese instead of the cotija or queso fresco if your family prefers! Melty shredded pepperjack or tangy crumbly cotija both work great in this recipe!
- If you end up having stuffing left over after filling all the peppers, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
- Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don’t want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
Frequently asked questions:
- Can I use another kind of pepper instead of poblanos?
- Sure! Green, red, yellow or orange peppers would work great in this recipe. I enjoy the little added spice of the poblano peppers and their shape lends itself well to being stuffed with delicious ingredients! But any kind of pepper would work in this recipe!
- Will different peppers need a longer or shorter baking time?
- Yes, they might! If you’re using a standard green pepper or something similar, check the peppers after 30 minutes to see if they are cooked through. Then check every 5-10 minutes after that.
- Can I add meat to these vegetarian stuffed peppers?
- Of course! Ground beef, ground turkey or even left over rotisserie chicken would be GREAT in this recipe. However, in a world of so many “meat and potato” meals, I am always trying to add some more veggie loaded dishes into my meal rotation – so I’d urge you to try it as is and see what you think!
Other Mexican favorites your family will love:
- Easy Mexican Burgers
- Mexican Breakfast Casserole
- Sheet Pan Quesadillas
- Easy Chicken Tacos
- Quick Pico de Gallo
- Restaurant Style Salsa
- Baked Fish Tacos
Vegetarian Stuffed Poblano Peppers
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
These vegetarian stuffed peppers are so hearty they will even please the meat eaters in your life! Loaded with veggies, and fresh flavors!
Ingredients
- 4 medium sized poblano peppers, ribs and seeds removed, halved lengthwise
- 8 oz. cooked Mexican rice
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) black beans, drained and rinsed
- 1 (10 oz.) can Rotel tomatoes, drained
- 1/4 cup fresh chopped cilantro + more for garnish
- 1 teaspoon cumin
- 1 teaspoon diced chiles in adobo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1.5 cups enchilada sauce (divided)
- 1/2 cup crumbled cotija or queso fresco
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine Mexican rice, corn, black beans, tomatoes, cilantro, cumin, chiles in adobo, garlic powder, onion powder, chili powder, half a cup of enchilada sauce and a large pinch of salt and pepper.
- Pour remaining enchilada sauce into the bottom of a 9×13 baking dish.
- Carefully scoop filling into halved poblano peppers, dividing it evenly between the peppers.
- Nestle filled peppers into the 9×13 pan.
- Top with crumbled cotija and bake for 35-40 minutes.
- Garnish with fresh chopped parsley and sour cream and enjoy!
Notes
Feel free to switch up the recipe ingredients based on what’s in your cupboard. Swap the corn for another kind of bean, replace the Rotel tomatoes with regular diced tomatoes. This recipe is very forgiving and does not have to be followed exactly. The same goes for the spices. If your family likes it spicy, add more chiles in adobo. If not, omit them entirely. Don’t be afraid to customize this recipe and make it your own!
If you end up having stuffing left over after filling all the peppers, just pile it on top of the stuffed peppers. The ingredients will shrink ever so slightly as they bake, making room for a little more filling in each pepper! Or you can save that extra filling and make a yummy sheet pan quesadilla!
Your peppers might take a little less time or a little more time to bake depending on their size. I like to check the peppers after 30 minutes and then every 5-10 minutes after that until they are tender, but still have just a bit of a bite. You don’t want your stuffed peppers to overcook and be mushy, so err on the side of less bake time.
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Keywords: stuffed peppers, southwest stuffed peppers, enchilada stuffed peppers
This recipe was originally published in December of 2017. It was updated in July of 2018 to include process shots, step-by-step instructions and tips for making the best stuffed peppers every single time!
Melissa
December 18, 2017 at 11:58 pmWow- these look incredible..and super healthy! I’ll be adding this to my New Year’s clean eating list! I can’t wait to try them 🙂 Awesome blog too!
Midwest Foodie
April 4, 2018 at 4:25 pmThanks Melissa!
Kylie Lato
July 2, 2019 at 9:23 amYour family is going to love this veggie loaded dinner! And you’re going to love making it because it takes just 10 minutes to throw together!
★★★★★
Barbara Alfeo
July 8, 2019 at 4:45 pmI absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?