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Enchilada Stuffed Peppers on a plate
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5 from 5 votes

Enchilada Stuffed Peppers

Enchilada stuffed peppers are perfect for a meatless dinner or a meal-prep lunch! They make for a great vegetarian and gluten-free dish, and are packed with brown rice, black beans, tomatoes, onions, enchilada sauce, Mexican cheese, and cilantro.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Gluten Free, Main Dish, Vegetarian
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 4 large bell peppers, halved vertically, seeds and membranes removed
  • 1 tablespoon olive oil
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • ½ cup dry brown rice
  • 10 ounces enchilada sauce
  • 1 cup shredded Mexican cheese (divided)
  • 1 cup diced tomatoes (divided)
  • ¼ medium red onion, peeled and diced (divided)
  • Juice from ½ lime
  • 1 tablespoon chopped cilantro (more for garnish)
  • Salt to taste


  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Cook rice according to package instructions.
  • Meanwhile, prepare the bell peppers. Place halved bell peppers on the baking sheet, cut-side facing up. Drizzle olive oil over bell peppers and rub the oil onto both sides of the peppers. Season with salt. Cook for 10 minutes.
  • While the peppers roast, prepare the stuffing. In a large bowl, combine black beans, cooked brown rice, ½ cup shredded cheese, enchilada sauce, ⅛ cup diced onions, ½ cup diced tomatoes. Mix together well and stuff the peppers evenly with the mixture. Cook for 10 minutes. Add remaining cheese on top of the stuffed peppers and cook for an additional 8-10 minutes, or until the cheese has melted. Remove from heat.
  • Make a quick pico de gallo while the enchilada stuffed peppers are in the oven. In a small bowl, combine remaining diced onion, ½ cup diced tomatoes, lime juice, and chopped cilantro. Season with salt to taste.
  • Serve the stuffed peppers with pico de gallo drizzled on top or on the side. Garnish with chopped cilantro.
  • Serve and enjoy!


Storage and Reheating: These enchilada stuffed peppers are a great make-ahead meal. To store, simply place the stuffed peppers face-up in an airtight container and store in the refrigerator for up to 4 days. When ready to eat, reheat in a microwave or on a heated skillet (cover with a lid) until hot.