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A white background with a plate of Mexican stuffed peppers with chips and sliced avocados.

Mexican Stuffed Peppers

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 Mexican Stuffed Pepper Halves 1x


  •  3 bell peppers, sliced in half and deseeded
  • 1/2 package meatless crumbles (or 1/2 lb ground meat of choice)
  • 1/4 onion, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 c. salsa
  • handful cilantro, roughly chopped
  • 1 c. Mexican blend cheese


  1. Preheat your oven to 425 degrees. Place each bell pepper half next to each other on a baking sheet.
  2. In a heated skillet over medium-high heat, brown the meatless crumbles and onion together for about 5 minutes or until warmed up.
  3. Add the spices, beans, salsa and cilantro and heat up for another 5 minutes or until completely warmed through. Season with salt to taste.
  4. Add the meat and beans mix into each bell pepper half and evenly distribute the cheese on top of each half.
  5. Bake for 10 minutes. Switch to broil for 5 minutes or until the cheese is nice and brown on the tops. Serve immediately.