Vegan Stuffed Bell Pepper Recipe | Easy & Healthy With Mexican Rice!

Vegan Stuffed Bell Pepper Recipe | Easy & Healthy With Mexican Rice!

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Today I’m combining a classic American dish with all the flavors of the border. This Vegan Stuffed Bell Pepper recipe is one of my favorite meals to enjoy for dinner or a hearty lunch. When I’m in the mood for something quick and easy, these stuffed bell peppers are perfect, all you need is a little bit of cooking and assembly. I use fresh baked black beans (made ahead of time), green bell pepper, sweet organic corn, tomatoes, celery, chili powder, cumin, and much more to add that Mexican flare to the meal. The end result is a refreshing dish filled with protein, fiber, carbohydrates, and healthy fats to keep you energized.

Vegan Stuffed Bell Pepper Recipe

Very often I have a conversation with people, mostly moms, about their challenges in feeding their family healthy meals, 80% of the time these challenges are rooted in prioritizing meal prep or lack thereof. I’m constantly trying to come up with recipes that not only save time in the kitchen but that can easily be used in our busy lifestyle.

Mexican Stuffed Bell Pepper

This recipe is a perfect example of how easy it is to eat whole foods, prep ahead of time, exercise flexibility with the recipe, and enjoy what you’re eating wholeheartedly.

The black bean chili stuffing is great on its own, but I enjoy this so much more when using it as a filling for vitamin C-rich raw bell pepper.

Mexican Stuffed Bell Pepper |

Mexican Stuffed Bell Pepper | www.LiveSimplyNatural.comBell peppers are crunchy, juicy, slightly sweet, and the perfect balance for a starchy salad; not to mention bell peppers are loaded with vitamin C, far more than an orange! Why is vitamin C so important? Well for one it helps your body absorb the iron found in plants and plant-based proteins making it a superhero to a plant-powered diet like ours. Fresh herbs, onions, garlic, and tomatoes all contribute some nutrients as well including iron, vitamins A, K, and C, anti-inflammatory compounds, and other trace minerals. Cilantro is one of my favorite herbs to use, it’s bright in flavor and also works with the body’s natural detoxification of heavy metals.

Mexican Stuffed Bell Pepper |

And don’t forget the AVOCADO! Having a few healthy fats from the avocado and coconut oil makes this meal feel more satisfying and also does a great job of keeping blood sugars stable since fat takes longer to digest than carbohydrates and protein. All in all, a good “balanced” meal with long-lasting power to keep you feeling good!


Mexican Stuffed Bell Peppers

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A simple and savory dish. Less than 10-ingredients, stuffed peppers with smoky seasonings! A hearty, healthy, plant-based meal.

  • Author: Vanessa Cassani
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Entree
  • Cuisine: Vegan, Gluten-Free


  • 1 15-ounce can of black beans or 1.5 cups black beans
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped) + 3 red bell peppers (halved)
  • 1 cup organic corn
  • 2 celery stalks (chopped)
  • 1 cup brown rice (dried) + 2 cups vegetable stock or water
  • 1 tablespoon Mexican chili powder
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tablespoon nutritional yeast (optional)
  • Salt & Pepper
  • TOPPINGS (optional)l
  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Cilantro, chopped


  1. Add brown rice and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and rice is cooked – about 20 minutes.
  2. Heat skillet to medium high temperature and sauté onion, garlic, chopped bell peppers, celery, corn and black beans – about 10 minutes.
  3. Then add remaining ingredients – rice, chili powder, paprika, cumin, and coriander. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  4. Generously stuff halved red peppers with Mexican rice mixture until all peppers are full.
  5. Serve as is or bake at 350 degrees for 15-20 minutes covered or until peppers are soft and slightly golden brown.
  6. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.


  • Serving Size: 1
  • Calories: 179
  • Fat: 6.2g
  • Carbohydrates: 26.5g
  • Fiber: 10.7g
  • Protein: 8.3g
  • Cholesterol: 0g

I hope you all love these and give them a try! Share your picture on Instagram so I can see too. Use the  #LiveSimplyNatural. I love seeing what you all are cooking up in the kitchen :)


Vanessa Cassani Signature


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hey, there!

I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.


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