Meatless Mexican Stuffed Peppers

Recipe by Taste As You Go // adapted from Claire's Corner Copia Cookbook | Original Recipe on Taste As You Go

You won't miss the meat in these vegetarian Mexican Stuffed Peppers with their hearty filling of brown rice, tomatoes, and corn.

Prep time10 minutes

Cook time1 hour

Total time1 hour 10 minutes


  • 4 cups cooked brown rice
  • 1 10-ounce box frozen corn
  • 1/2 small red onion, diced
  • 1 10-ounce box frozen peas
  • 1 large ripe tomato, diced
  • 1 teaspoon chili powder
  • 2 tablespoons minced cilantro
  • Salt and black pepper, to taste
  • 3 tablespoons olive oil
  • 4 red bell peppers, cut in half lengthwise and seeded
  • 2 cups salsa, divided


  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the cooked rice, corn, onions, peas, tomatoes, chili powder, cilantro, salt, pepper, and olive oil. Mix thoroughly and taste for seasoning. Add more salt and/or pepper based on personal preference.
  3. Fill each bell pepper half with about 1/2 cup of the rice mixture.
  4. Arrange the peppers in a single layer in a large baking pan.
  5. Spoon 1/4 cup salsa over each pepper.
  6. Pour enough water around the peppers to fill the pan to 1/2 inch (do not pour the water on the peppers) and cover the pan with aluminum foil.
  7. Bake the peppers for 30 minutes then remove the foil and continue baking an additional 30 minutes, or until the peppers are tender and the tops are nicely browned.

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