Mexican stuffed Pepper (Vegetarian)

Mexican stuffed Pepper (Vegetarian)

Stuffed capsicum with black beans and corn with Mexican flavors.Easy dinner recipe.

Anusha Subramanian


  1. 4 Bell Peppers
  2. 1 - 2 Cups Black Beans drained
  3. 1 Cup Rice
  4. 1 Cup Corn
  5. 1 Onion
  6. 2 Cloves garlic minced
  7. 1 Teaspoon Cumin
  8. 1 Tablespoon Oregano
  9. 1 Tablespoon basil
  10. 1/2 Teaspoon Red Chilli Powder
  11. To Taste Salt
  12. 1 Teaspoon Black Pepper
  13. 1/2 Cup Mozzarella Cheddar Cheese Shredded /
  14. 1 Lemon (Small)


50 mins
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    Cut capsicum lengthwise into half. Put it face down on the baking tray on top a foil.Broil for 6-10 minutes (550 degrees) till the skin of the pepper is slightly darkened and wrinkled.Once this is done let it cool outside for sometime.

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    Rinse and drain a can of black beans.Heat olive oil (3 tbsp) in a pan.Add minced garlic, chopped onions, the listed spices and then the beans to this.Add cooked rice. Mix well.Squeeze lemon.The stuffing is ready.

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    Meanwhile the bell peppers have cooled down. Peel off the skin(optional).Stuff it with the mix prepared.Spread shredded cheese on top.

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    Bake in oven at 375 degrees. Take out after 15-20 minutes. Ready for serving!

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