I’d make these black bean stuffed peppers every weeknight if I could. Juicy roasted peppers packed with spiced beans, minimal chopping, and dinner on the table in 40 minutes. If you’re staring at tomorrow’s calendar and need a reliable, feel-good meal that uses pantry staples plus those peppers in the crisper—this is it.
Why you’ll love this recipe
I started making these after a road trip through the Southwest (from Houston to Palo Alto, for graduate school), where every café had some version of beans + roasted chiles on the menu. I loved the combo of smoky spice, creamy beans, and tender peppers you could eat with a fork. Back home, I translated that vibe into a simple bake that uses everyday bell peppers and a taco-spiced bean filling—big flavor, low effort.
Why this version works: canned black beans bring protein and body without fuss; taco seasoning gives you a dependable spice backbone; and a spoonful of salsa adds moisture and brightness so the filling doesn’t taste flat. The peppers steam under foil, then finish uncovered so they’re tender but not slumped. Cheese on top is optional for melt and richness; it’s still excellent dairy-free.
If these hit the spot, you’ll also love my sheet pan veggie fajitas (same Tex-Mex energy, even faster) and cumin rice (the perfect side for soaking up pepper juices).
Key ingredients and why they matter
Bell peppers act as colorful, sweet vessels, black beans add protein and fiber, taco seasoning and garlic powder bring bold flavor, salsa adds freshness, and cheese (if used) gives a creamy finish.
Full ingredient list and detailed instructions in the recipe card.
- Black beans (canned, drained & rinsed): The creamy base. Rinse well to ditch excess sodium and starchiness. If your beans are very dry, add 1–2 teaspoons of salsa to loosen; if too wet, add a pinch more seasoning to balance.
- Taco seasoning: Flavor shortcut with calibrated salt and spice. If using a low-sodium blend, keep the 1 teaspoon salt; if it’s salty, reduce added salt by ¼–½ tsp.
- Salsa: Moisture + acidity so the filling stays cohesive and bright. Thick, chunky salsa = neater peppers; fresh or runny salsa adds juiciness—either works, just adjust salt. If using fresh/runny salsa, blot the pepper interiors with a paper towel before filling.
- Bell peppers: Choose medium peppers with flat sides so they sit level. Red and orange are sweeter; green stays more savory. Thick-walled peppers hold structure best.
- Shredded cheese (optional): Melts into a lid that protects moisture and adds richness. Monterey Jack for stretch, cheddar for punch, pepper jack if you want heat.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, mix the mashed black beans with seasoning, salsa, salt, and garlic powder, then stuff them into halved peppers and freeze in a foil tray. When ready to cook, bake at 400°F for 30 minutes if thawed, or cover with foil and add 15–20 minutes if baking straight from frozen, topping with cheese in the last few minutes if desired.
How to make vegetarian stuffed peppers
- Heat the oven to 400°F. In a large bowl, combine black beans, taco seasoning, salsa, salt, and garlic powder. Stir until evenly mixed and slightly cohesive.
- Arrange bell pepper halves, cut side up, in a baking dish. Divide bean mixture evenly among peppers, pressing lightly to fill cavities.
- Cover dish tightly with foil and bake until peppers begin to soften.
- Remove foil, sprinkle with cheese if using, and bake until cheese is melted and peppers are tender. Serve hot with a side salad or cilantro-lime rice.
TIPS & TRICKS
Shruthi’s top tips
- Drain like you mean it! After rinsing beans, shake them dry; extra water thins the filling and slows bake time.
- Use a snug 13×9-inch dish so peppers stand upright; gaps lead to tipping and uneven cooking.
- Press filling lightly to the edges; mounding too high encourages spillover and uneven heating.
- The covered bake steams peppers tender; the uncovered finish evaporates excess moisture and browns edges.
- Add cheese only for the last 5–10 minutes so it melts cleanly without greasing out.
- Heat control: Want spicier? Swap part of the taco seasoning for chili powder or add minced pickled jalapeños to the filling; mild eaters can use mild salsa and a low-sodium seasoning.
How to serve black bean stuffed peppers
Serve these veggie stuffed peppers hot with a fresh side like Mexican street corn salad or healthy veggie taco salad. For something heartier, pair them with quick jeera rice or quick fried rice with leftover rice to round out the meal. Leftovers? Chop up a cooled pepper and fold into scrambled eggs or tuck into a tortilla with avocado for an easy next-day lunch.
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, place the baked peppers on a tray until solid, then transfer to a container. Reheat from frozen at 375°F, covered for 15 minutes, then uncovered for 5–8 minutes until heated through.
More pepper recipes
Love cooking with peppers? Here are a few other recipes where they add flavor, color, and texture.
Vegan Stuffed Peppers
Vegan Fajitas
Vegan Rasta Pasta
Pizza Sliders
Black Bean Stuffed Peppers
Ingredients
- 3 cans black beans, 15-ounce, drained and rinsed
- 4 teaspoons taco seasoning
- ¼ cup salsa, homemade or store-bought
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 medium bell peppers, halved lengthwise and seeded
- 1 cup shredded cheese, optional, for topping
Instructions
- Adjust oven rack to middle position and heat oven to 400°F.
- In a large bowl, combine black beans, taco seasoning, salsa, salt, and garlic powder. Stir until evenly mixed and slightly cohesive.
- Arrange bell pepper halves, cut side up in a 13×9-inch baking dish. Divide bean mixture evenly among peppers, pressing lightly to fill cavities.
- Cover dish tightly with foil and bake until peppers begin to soften, about 20 minutes.
- Remove foil, sprinkle with cheese if using, and bake until cheese is melted and peppers are tender, 5–10 minutes longer. Serve hot with a side salad or cilantro-lime rice.
Notes
- For softer peppers, cover the baking dish with foil for the first 15 minutes of baking.
- Using freshly made salsa will add more moisture and a fresher flavor to the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
