Tex-Mex Inspired Stuffed Peppers are Just What You Want Tonight!

Stuffed peppers are a great way to feed a crowd, or to have a meal for the entire week that you can make in a snap! Try this vegetarian version for added health benefits!


  • 2 cups of cooked rice or quinoa
  • 6-8 bell peppers
  • 1 can of black beans
  • 2 tomatoes
  • 1 1/4 cup of Monterey jack cheese
  • 1/4 of a small onion
  • 1/2 cup of enchilada sauce
  • 2 teaspoons of cumin
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of black pepper


  1. First, start by draining and rinsing the black beans. Put them into a bowl and leave to the side.
  2. Chop up the tomatoes and add them to the bowl as well.
  3. Dice the onion and add that to the bowl with the rest of the ingredients, except for the actual bell peppers and 1/4 cup of the cheese.
  4. Carefully cut off the tops of each pepper and take out the seeds and membrane.
  5. Bring a pot of water to a boil and put the peppers in for just 1 minute to start the cooking process.
  6. Then, take them out, scoop the mixture into each one, and then put them in a baking dish. Put 1/3 cup of water on the bottom so they steam in the oven, and cover them with the remainder of the cheese.
  7. Bake at 400 F for 15-20 minutes and enjoy!