Mexican Stuffed Peppers

Cinco de Mayo is a couple months past us, but that doesn’t mean Mexican dinner still can’t be on the menu! If you think that Mexican food is fatty, greasy, and high in calories, then you’d be right. That’s especially true of “Americanized” Mexican food – giant, 1000+ calorie burritos, cheesy quesadillas, and plates loaded with sides of refried beans and (white) rice. A typical plate of food can set you back 1,500-2,000 calories! Not quite “figure-friendly”. Interestingly enough, the cuisine of many of Mexico’s regions are actually quite healthy, focusing on fruits, vegetables, herbs, beans, and seafood. From here is where I take my inspiration when creating and “healthifying” any recipe.

This weekend I made two different types of Mexican stuffed peppers. One featured black beans (my fav) mixed together with a homemade avocado salsa. The other used white beans mixed with a mango salsa, cumin, chili powder, and a bit of the avocado salsa. Both types were big hits!

Lucky for me I have a little of the filling left over – I think I might just toast up a corn tortilla over the open flame and then stuff it with the bean mixture and add a spoonful of guacamole! I’m salivating already.

Enjoy the recipes and let us know what you think.

Mexican Stuffed Peppers

Yield: 3 stuffed bell peppers

Serving Size: 1 stuffed bell pepper

Calories per serving: 285

Fat per serving: 4.9 (g)

Carbs per serving: 50.3 (g)

Protein per serving: 11.6 (g)

Mexican Stuffed Peppers


  • 3 or 4 bell peppers (I prefer red, orange, and yellow ones), halved, seeds removed
  • 1 can black beans, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 1 cup mango salsa
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 cup avocado salsa
  • optional: queso fresco or Parmesan cheese


  1. Preheat oven to 350F. Place halved peppers in a large baking dish.
  2. In one mixing bowl, combine black beans and 3/4 cup avocado salsa. If it needs more avocado salsa, then add a little more. Stuff into half of the pepper halves.
  3. In another bowl, combine white beans, mango salsa, cumin, chili powder, and 1/4 cup avocado salsa. Stuff into remaining pepper halves.
  4. Cover pan with foil and place into oven to bake for 35 minutes or until peppers feel soft to the touch.
  5. Optional step: take the peppers out of the oven and sprinkle with some cheese. Set oven to BROIL and place peppers under the broiler for 1 minute.
  6. Serve with guacamole.
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Avocado salsa:

  • 1 small onion, quartered
  • 1 jalapeno (or less if you don’t like it as hot), seeds and ribs removed
  • 1 garlic clove, smashed
  • 4 medium tomatillos, husked, rinsed and coarsely chopped
  • 1 Hass avocado, peeled, seeded and cut into chunks
  • 1/2 cup cilantro leaves
  • juice of 1 lime
  1. Place everything into a food processor and pulse until chopped but still slightly chunky.

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