Chili Stuffed Peppers with Black Beans and Mushrooms

These chili stuffed peppers are packed with fire-roasted tomatoes, black beans, mushrooms, jalapeño peppers, and the perfect amount of cheese in every bite. They’re a healthy, satisfying, totally delicious and easy weeknight meal!

How did I get my picky family to eat almost two whole red bell peppers (packed with veggies) without even thinking twice?

By stuffing them with chili of course!

I love stuffing peppers – they are sturdy and a great vehicle for other tasty ingredients. It’s also a great way to sneak in a bunch of veggies and healthy plant protein into your meal in a new and interesting way.

When making chili stuffed peppers, it’s really important not to overcook the peppers – otherwise you end up with a limp, soggy base and an unappetizing dish. But when cooked correctly, stuffed peppers are divine.

If you’re not a big fan of mushrooms, and full disclaimer, both my husband and I are not, I’m telling you these mushrooms added a great meatiness to the dish that made it even more hearty and satisfying. 

We enjoy these chili stuffed peppers on nights when we have lots going on. They don’t take much effort, yet they are full of hearty, healthy ingredients that pack a flavor punch! A super delicious and healthy vegetarian recipe!

Tools and Equipment You’ll Need

• Large NonStick Skillet or Saucepan
• Chopping Knife
• Cutting Board
• Baking Sheet
• Measuring Cups & Spoons

Recipe Ingredients and Notes

How to Make Chili Stuffed Peppers -Step by Step Instructions

Step 1: Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil, garlic, and the onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.

Step 2: Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.

Step 3: Meanwhile, prepare the peppers by cutting them in half through the stem end (vertically), removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Spray a baking sheet big enough for the peppers with cooking spray.

Step 4: Fill each pepper half with the chili and place it on the baking sheet.

Step 5: Bake until peppers are tender, about 40 minutes. When they’re done, they’ll look like this:

Step 6: Top the peppers with 1 Tbsp cheese each, and pop them back into the oven. Bake until the cheese has melted – only a few minutes.

Step 7: Sprinkle each pepper with sliced green onions and serve hot.

What Makes These Chili Stuffed Peppers Healthy?

• Fiber and Protein: You will get some fantastic nutrients from these chili stuffed peppers, including fiber and protein. Each serving is huge, and you get 2 halves! This means that you end up with 20 grams of protein and 14.5 grams of fiber. Talk about a win!
• Antioxidants: Corn, black beans, and jalapeños all have powerful anti-inflammatory antioxidants
• Low Calorie: These chili stuffed peppers are low in calories but still super satisfying and filling. One large serving is only 360 calories – making them perfect for lunch or dinner. 

Will Kids Enjoy These Stuffed Peppers?

These stuffed peppers are kid friendly! They are stuffed with kid friendly ingredients, and you can adjust the spice level so that they’re mild enough for the little ones.

Red peppers are naturally sweet, which is enhanced when they are roasted. If your kids aren’t sure about peppers, they may like them even more when cooked!

For younger kids, I recommend pre-cutting the peppers into little bite sized chunks before serving so your kids aren’t intimidated by how to eat it. For super picky kids, try cutting up the peppers/chili mixture very small and using it as a filling for tacos or burritos!

Recipe FAQs

How to Store and Keep

To store these peppers, wrap them up tightly with foil or plastic wrap. Put them in an air tight container, and keep them in the fridge for 3-4 days. 

You can also freeze these peppers. After the peppers have cooled completely, wrap them in plastic wrap or foil. Then transfer them to a freezer safe bag or container. They will last for 2-3 months in the freezer.

Reheat them in the oven, air fryer or microwave. For the oven and air fryer, I recommend 350 degrees F. Then heat them until they are hot all the way through. 

Stuffed Pepper Variations

• Change The Toppings: Add any of your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro. They are all delicious and go well with the flavors in these chili stuffed peppers. 
• Try A Grain: If you love rice in your stuffed peppers, try brown rice, bulgur, farro, quinoa, or any grain you love! 
• Mix Up The Peppers: You can use green, yellow, or orange peppers instead of red peppers! For a slightly spicier version, try poblano peppers.
• Make it Vegan: Use a vegan cheese or omit the cheese altogether for a vegan friendly version.
• Add More Greens: You can add chopped baby spinach to the black bean mixture while it’s cooking to sneak some extra greens into this dish!

Top Tips For Making Homemade Chili Stuffed Peppers

• When cooking the tomatoes, be sure to cook the ingredients long enough that there isn’t much liquid left from the tomatoes. Otherwise, the filling will be a little bit too runny. 
• Don’t overstuff the peppers. They will bake much more evenly when they aren’t too full.
• It’s important not to over bake the peppers. When you cook them for too long, they become mushy.

Check Out These Other Stuffed Pepper Recipes!

• Healthy Stuffed Vegetarian Peppers
• Vegetarian Stuffed Poblano Peppers
• Black Bean and Quinoa Stuffed Peppers

If you have tried these Chili Stuffed Peppers or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!

🎥 Watch How to Make It

https://youtu.be/sL-i2rxJ_b8

Facebook Twitter Pinterest Email

Print Recipe

5 from 5 votes

Chili Stuffed Peppers with Black Beans and Mushrooms

These chili stuffed peppers are packed with fire-roasted tomatoes, black beans, mushrooms, jalapeño peppers, and the perfect amount of cheese in every bite. They’re a healthy, satisfying, totally delicious and easy weeknight meal!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Mexican

Servings: 4 servings

Calories: 360kcal

Author: Anjali Shah

Ingredients

• ▢ 1 medium red onion chopped fine
• ▢ 16 oz diced crimini mushrooms
• ▢ 3 cloves minced garlic
• ▢ 1-2 seeded & minced jalapeño peppers
• ▢ 1 15oz can black beans drained and rinsed well
• ▢ 1½ cup corn kernels fresh or frozen
• ▢ 1 15oz can diced fire-roasted tomatoes
• ▢ 1 tsp smoked paprika
• ▢ 1 tbsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 1 tsp dried oregano
• ▢ ⅛ tsp chipotle chili powder more or less to taste
• ▢ 1 tsp salt
• ▢ 4 red bell peppers sliced in half vertically
• ▢ 8 tbsp shredded cheddar cheese
• ▢ 5 green onions thinly sliced

Shop Ingredients on Jupiter

Instructions

• ▢
  Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil, garlic and onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
• ▢
  Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.
• ▢
  Meanwhile, prepare the peppers by cutting them in half through the stem end (vertically), removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Spray a baking sheet big enough for the peppers with cooking spray.
• ▢
  Fill each pepper half with the chili and place it on the baking sheet.
• ▢
  Bake until peppers are tender, about 40 minutes.
• ▢
  Top the peppers with 1 Tbsp cheese each, and pop them back into the oven. Bake until the cheese has melted – only a few minutes.
• ▢
  Sprinkle each pepper with sliced green onions and serve hot.

Notes

Stuffed Pepper Variations

• Change The Toppings: Add any of your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro. They are all delicious and go well with the flavors in these chili stuffed peppers. 
• Try A Grain: If you love rice in your stuffed peppers, try brown rice, bulgur, farro, quinoa, or any grain you love! 
• Mix Up The Peppers: You can use green, yellow, or orange peppers instead of red peppers! For a slightly spicier version, try poblano peppers.
• Make it Vegan: Use a vegan cheese or omit the cheese altogether for a vegan friendly version.
• Add More Greens: You can add chopped baby spinach to the black bean mixture while it’s cooking to sneak some extra greens into this dish!

Top Tips For Making Homemade Chili Stuffed Peppers

• When cooking the tomatoes, be sure to cook the ingredients long enough that there isn’t much liquid left from the tomatoes. Otherwise, the filling will be a little bit too runny. 
• Don’t overstuff the peppers. They will bake much more evenly when they aren’t too full.
• It’s important not to over bake the peppers. When you cook them for too long, they become mushy.

Adapted from Fat Free Vegan Kitchen

Nutrition

Serving: 2halves | Calories: 360kcal | Carbohydrates: 50.7g | Protein: 20g | Fat: 11.3g | Sodium: 929.7mg | Fiber: 14.5g | Sugar: 14g