Nacho Veggie Stuffed Peppers

Name: Nacho Veggie Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 bell peppers (any color); 1 cup cooked black beans; 1 cup corn kernels (canned or frozen); 1 cup diced tomatoes (canned or fresh); 1 teaspoon taco seasoning; 1 cup shredded cheese (cheddar or Mexican blend); 1/4 cup chopped green onions; Salt and pepper to taste

Highlighted under: Quick Fix Eats

I’m always on the lookout for recipes that combine my love for nachos with healthy ingredients, and these Nacho Veggie Stuffed Peppers hit the spot. They’re loaded with flavorful toppings and come together in just 30 minutes. Each bite delivers that cheesy, spicy nacho taste while still prioritizing vegetables. Cooking them in bell peppers not only makes for a vibrant presentation but also adds a natural sweetness that complements the filling. It’s a crowd-pleaser for both family dinners and casual gatherings!

Created by

Anna

Last updated on 2026-01-22T15:10:28.650Z

When I first tried making stuffed peppers, I was amazed at how versatile they could be. I blended my favorite nacho ingredients into a delicious filling, resulting in a dish that satisfies cravings while being nutritious. I especially love how the melted cheese bubbles on top, making them irresistible.

For an extra kick, you can spice them up with some jalapeños or a drizzle of hot sauce just before serving. The combination of savory filling and fresh peppers brings out a delightful balance of flavors. Trust me, they’ll become a regular in your meal rotation.

Why You Will Love These Nacho Veggie Stuffed Peppers
A hearty and satisfying vegetarian option for nacho lovers
Colorful presentation that excites the palate
Quick to prepare, making them perfect for busy weeknights

Perfecting Your Filling

The filling for these Nacho Veggie Stuffed Peppers is the heart of the dish, and each ingredient plays a critical role. Black beans add a robust protein element while corn contributes sweetness and texture. If you’re looking for a spicier kick, consider adding diced jalapeños to the mixture. Avoid overcooking the filling before stuffing; just mix until combined to maintain a fresh flavor in the final dish.

Using a good quality taco seasoning elevates the flavors in the filling tremendously. If you prefer a homemade blend, combine chili powder, cumin, garlic powder, and paprika for a balanced spice mix. Altering the seasoning allows you to customize the dish according to your taste or try different varieties like a chipotle seasoning for a smokier profile. Sunday meal prep could involve preparing the filling a day ahead which simplifies your cooking on a busy weekday.

Baking Techniques

When baking your stuffed peppers, using foil during the initial cook time helps to steam the peppers, making them tender while still keeping a slight crunch. I recommend checking the peppers at 15 minutes; they should be vibrant and slightly pliable but not fully mushy yet. Removing the foil for the final few minutes allows the cheese to bubble and brown slightly, which adds an appealing texture and flavor contrast.

Should you find the cheese not melting as expected, consider adjusting your oven rack to the upper third for the last few minutes. The closer proximity to the heating element can create a deliciously gooey top layer. Alternatively, broiling for 1-2 minutes at the end can help achieve that golden cheese finish, but keep a close eye to prevent burning.

Garnishing and Serving Suggestions

Garnishing with chopped green onions not only adds a pop of color but also a fresh flavor that complements the richer elements of the dish. For an extra layer of flavor, drizzle some sour cream or Greek yogurt on top before serving. For those who enjoy a tangy twist, a squeeze of lime juice provides brightness that keeps the dish feeling light and appetizing.

Serving options for these stuffed peppers are plentiful. They work well on their own, but pairing them with a simple side salad or some guacamole can enhance the meal further. For a more substantial gathering, consider serving them with tortilla chips and salsa, creating a well-rounded nacho-themed spread that keeps everyone satisfied.

Ingredients

Vegetable Filling

4 bell peppers (any color)
1 cup cooked black beans
1 cup corn kernels (canned or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon taco seasoning
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup chopped green onions
Salt and pepper to taste

Mix everything together for a tasty filling.

Instructions

Prepare the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Make the Filling

In a large bowl, combine black beans, corn, diced tomatoes, taco seasoning, and half of the shredded cheese. Season with salt and pepper to taste.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it tightly. Top each pepper with the remaining shredded cheese.

Bake

Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Serve

Garnish with chopped green onions before serving. Enjoy your delicious Nacho Veggie Stuffed Peppers!

Dig in while they’re warm for the best flavor.

Pro Tips

For extra flavor, try adding spices like cumin or paprika to the filling. You can also use different types of cheese for unique variations.

Make-Ahead and Storage Tips

If you're looking to prepare these stuffed peppers ahead of time, assemble them a few hours in advance, cover tightly with foil, and refrigerate. Just add an additional 5-10 minutes to the baking time to ensure they are heated through completely. This is a great time-saving strategy for hosting or busy weeknights.

Leftover stuffed peppers can be stored in an airtight container in the fridge for up to three days. For meal prep enthusiasts, they freeze beautifully; just place them in a freezer-safe container after baking. To reheat, recommend placing them in a 350°F (175°C) oven until hot and the cheese is melted again. Microwave reheating is also possible, but the oven method preserves the stuffed peppers' texture best.

Variations to Consider

Feel free to customize your peppers by varying the type of cheese used. If you’re looking for a lighter option, reducing the cheese amount or switching to a low-fat version can help maintain that cheesy flavor with fewer calories. For those who love bold flavors, mixing in crumbled feta or goat cheese can add a delightful tanginess to the filling.

Vegetarian or gluten-free diets can easily be accommodated as well. Substitute quinoa or rice for black beans if you wish to change up the protein source, or go the extra mile and incorporate some finely diced zucchini for added nutrients. The versatility of stuffed peppers makes them a fantastic base for any number of filling combinations you want to explore!

Questions About Recipes

→ Can I prepare these peppers in advance?

Yes! You can prep the filling and stuff the peppers a day ahead. Just cover and refrigerate, then bake when you're ready.

→ What can I substitute for black beans?

You can use pinto beans, kidney beans, or even quinoa if you prefer a different protein source.

→ Are these peppers gluten-free?

Absolutely! All the ingredients in this recipe are gluten-free.

→ Can I freeze the stuffed peppers?

Yes, you can freeze them before baking. Just make sure to wrap them tightly and bake them straight from the freezer, adding a few extra minutes to the baking time.