Mexican stuffed peppers with rice and beans

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Mexican stuffed peppers vegetarian

Name: Mexican stuffed peppers with rice and beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: mexican
Ingredients: 1 large bell pepper (or 2 smaller ones); 125 grams kidney beans; 100 grams corn; 2 tomatoes; 1 red onion; 2 garlic cloves; 100 grams rice; Pepper and salt to taste; Handful of grated cheese; 2 spring onions; 1 lime; 10 jalapeño slices; 2 tablespoons crème fraîche (or sour cream)

These Mexican stuffed peppers are perfect for lunch or dinner. You can serve these vegetarian peppers with a salad to complete your meal.

45 minutes

2 persons

Main course

Lunch

Nutrition balance score

Good

7.3/10

Glycemic Index

Glycemic Load

29.65 (Low)

19.46 (High)

Nutrition per serving

Kcal

452.79 kcal

Carbohydrates
Of which sugars

65.65 g
13.78 g

Total fat
Of which saturated fats

16.91 g
9.19 g

Proteins

19.73 g

Fiber

9.82 g

Sodium

832.19 mg

View all nutrients

Mexican stuffed peppers with rice, beans and more are full of flavour. Cème fraîche (or sour cream) goes really well with spicy jalapeños, fresh lime and sweet roasted peppers.

When you roast peppers in the oven first, they get more flavour and a bit of sweetness. Filling them with rice, beans, corn and more makes them even tastier.

Recipe mexican stuffed peppers

Recipe mexican stuffed peppers allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Milk

Made by Véronique

Published at 2025-05-12, this recipe is for 2 persons and takes 45 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-05-20

Let's get started

Preparation time

15 minutes

Time cooking

30 minutes

Total time

45 minutes

Preparation – 15 minutes

Cook the rice in a rice cooker or a small pan.

While the rice is cooking, peel and finely chop the red onion and garlic cloves.

Cut the peppers in half, keep the stems on, and remove the seeds and white parts.

Cut the spring onions into rings and set aside. Remove the stems of the tomatoes and cut the tomatoes into small cubes.

Preheat the oven to 190 degrees Celsius and line a small baking tray with parchment paper.

Making the Mexican stuffed peppers – 30 minutes

Drizzle the pepper halves with olive oil and season with pepper and salt. Place the peppers on the tray with the rounded side facing up and roast them in the preheated oven for 10 minutes.

Meanwhile, heat a splash of olive oil in a large frying pan. Fry the red onion and garlic until the onion is translucent.

Add the tomato cubes and fry for another 2 minutes. Then add the cooked rice and stir well.

Drain the corn and kidney beans using a colander and add them to the pan. Stir everything well and season with pepper and salt.

Turn the peppers over and fill them with the rice mixture.

Sprinkle a bit of grated cheese on top and add the jalapeño slices. Bake the Mexican stuffed peppers for about 10 minutes in the preheated oven.

Serve with lime wedges, crème fraîche (or sour cream) and spring onion. Enjoy!

Tips!

Do I need to roast the peppers before stuffing them?

You can fill the peppers straight away and bake them like that, but in my opinion they taste better if you roast them first. Roasting gives them more flavour and makes them softer, which also improves its taste.

How long can I store stuffed peppers?

You can refrigerate stuffed peppers up to 3 days. Reheat them in the oven, air fryer or microwave.

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

452.79 kcal

Carbohydrates
Of which sugars

65.65 g
13.78 g

Total fat
Of which saturated fats

16.91 g
9.19 g

Proteins

19.73 g

Fiber

9.82 g

Sodium

832.19 mg

Show vitamines & minerals

Minerals

Iron

3.48 mg

Calcium

392.95 mg

Magnesium

77.89 mg

Potassium

77.89 mg

Phosphorus

421.13 mg

Copper

0.67 mg

Zinc

2.88 mg

Iodine

1.08 µg

Selenium

0.35 µg

Vitamins

Vitamine C

198.01 mg

Vitamine D

0.33 mg

Vitamine A

434.01 mg

Vitamine B1

0.31 mg

Vitamine B2

0.34 mg

Vitamine B6

0.62 mg

Vitamine B12

0.59 µg

Folic acid

108.70 µg

Vitamine E

1.14 mg

Vitamine K

80.70 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
0.5	large	bell pepper		19.50	3.38 g	2.63 g	-	-	0.75 g	1.50 g	7.50 mg	0.30 mg	15.00 mg	7.50 mg	262.50 mg	3.75 mg	0.02 mg	0.19 mg	-	-	112.50 mg	-	0.07 mg	0.02 mg	0.05 mg	0.11 mg	-	37.50 µg	-	-	-
62.5	gram	kidney beans		78.75	13.44 g	0.88 g	0.31 g	-	4.88 g	0.94 g	3.13 mg	1.50 mg	25.00 mg	21.88 mg	212.50 mg	87.50 mg	0.13 mg	0.44 mg	-	-	0.63 mg	-	-	0.07 mg	0.04 mg	0.06 mg	-	15.63 µg	-	-	-
50	gram	corn		60.50	11.25 g	0.50 g	0.50 g	-	1.75 g	1.75 g	2.50 mg	0.35 mg	2.50 mg	-	150.00 mg	55.00 mg	-	-	-	-	5.00 mg	-	0.01 mg	0.08 mg	0.06 mg	0.05 mg	-	-	-	-	-
1		tomatoes		23.75	3.63 g	3.63 g	0.25 g	-	1.25 g	1.25 g	10.00 mg	-	17.50 mg	12.50 mg	371.25 mg	32.50 mg	0.06 mg	0.13 mg	-	-	26.25 mg	-	0.05 mg	0.05 mg	0.03 mg	0.10 mg	-	8.75 µg	0.63 mg	9.38 µg	-
0.5		red onion		22.50	3.81 g	3.81 g	0.13 g	0.06 g	0.75 g	1.56 g	5.63 mg	0.31 mg	18.75 mg	6.25 mg	109.38 mg	26.25 mg	0.05 mg	0.50 mg	-	-	4.06 mg	-	-	0.02 mg	0.02 mg	0.08 mg	-	6.25 µg	-	-	-
1	clove	garlic		4.20	0.84 g	0.03 g	-	-	0.18 g	0.06 g	0.12 mg	0.04 mg	5.10 mg	0.60 mg	18.00 mg	3.90 mg	0.01 mg	0.03 mg	0.05 µg	-	0.42 mg	-	-	0.01 mg	-	0.01 mg	-	0.12 µg	-	-	-
50	gram	rice		48.00	10.00 g	-	0.20 g	0.05 g	1.25 g	0.40 g	1.50 mg	0.15 mg	3.00 mg	5.00 mg	30.00 mg	20.00 mg	0.03 mg	0.25 mg	-	-	-	-	-	0.02 mg	0.01 mg	0.05 mg	-	10.00 µg	-	-	-
		pepper and salt		8.79	2.27 g	0.02 g	0.11 g	0.05 g	0.36 g	0.89 g	678.27 mg	0.18 mg	8.00 mg	2.66 mg	22.17 mg	3.03 mg	0.02 mg	0.02 mg	1.03 µg	0.04 µg	2.67 mg	-	-	-	-	0.01 mg	-	0.35 µg	0.16 mg	5.73 µg	-
0.5	small handful	of grated cheese	milk	94.75	-	-	7.43 g	4.80 g	7.18 g	-	112.50 mg	0.08 mg	255.00 mg	10.00 mg	27.50 mg	160.00 mg	0.29 mg	1.15 mg	-	-	0.13 mg	0.15 mg	0.08 mg	0.01 mg	0.09 mg	0.02 mg	0.55 µg	3.75 µg	-	-	-
1		spring onions		9.60	1.89 g	0.69 g	0.06 g	-	0.54 g	0.78 g	4.80 mg	0.42 mg	21.60 mg	6.00 mg	82.80 mg	8.70 mg	0.03 mg	0.09 mg	-	0.21 µg	5.40 mg	-	175.50 mg	0.01 mg	0.01 mg	0.05 mg	-	19.20 µg	0.18 mg	62.10 µg	-
0.5		lime		8.00	0.50 g	0.48 g	0.63 g	-	0.13 g	-	0.50 mg	0.05 mg	3.75 mg	-	20.00 mg	2.75 mg	-	-	-	-	11.25 mg	-	-	0.01 mg	0.01 mg	-	-	-	-	-	-
5	slice	jalapeño		7.25	14.25 g	1.03 g	0.10 g	0.03 g	0.23 g	0.70 g	0.75 mg	0.10 mg	3.75 mg	3.50 mg	63.75 mg	5.75 mg	0.03 mg	0.05 mg	-	0.10 µg	29.50 mg	-	258.25 mg	0.02 mg	0.02 mg	0.08 mg	-	6.75 µg	0.18 mg	3.50 µg	-
1	tablespoon	crème fraîche	milk	67.20	0.40 g	0.10 g	7.20 g	4.20 g	0.50 g	-	5.00 mg	-	14.00 mg	2.00 mg	20.00 mg	12.00 mg	-	0.04 mg	-	-	0.20 mg	0.18 mg	0.06 mg	-	0.02 mg	-	0.04 µg	0.40 µg	-	-	-
				452.79	65.65 g	13.78 g	16.91 g	9.19 g	19.73 g	9.82 g	832.19 mg	3.48 mg	392.95 mg	77.89 mg	1389.85 mg	421.13 mg	0.67 mg	2.88 mg	1.08 µg	0.35 µg	198.01 mg	0.33 mg	434.01 mg	0.31 mg	0.34 mg	0.62 mg	0.59 µg	108.70 µg	1.14 mg	80.70 µg	-