Heart Healthy Vegetarian Mexican Stuffed Bell Peppers

(5.0)
By Judy Capodanno
Updated 1/2/2026
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Vegetarian
Heart Healthy Vegetarian Stuffed Peppers
Photo Credit: Baldwin Publishing Staff Photographer

These heart-healthy vegetarian Mexican stuffed bell peppers are a flavor-packed main dish! By swapping traditional white rice for chewy, high-fiber barley, this recipe provides a satisfying texture that pairs perfectly with zesty tomato sauce and black bean purée.The blend of zucchini, corn, and melted cheddar cheese creates a deliciously savory filling that even meat-lovers will enjoy.

Find more veggie meal inspiration.

Total Time
90 minutes
Servings
4
Calories
293

What Makes These Heart Healthy Vegetarian Mexican Stuffed Bell Peppers Healthy

This recipe uses a strategic combination of whole-grain barley and black beans to deliver a high-fiber, low-saturated-fat meal. It is specifically designed to support heart health by focusing on plant-based proteins and nutrient-dense vegetables.

Key Health Highlights

  • Exceptional Fiber Content: With 13g of fiber per serving, this dish supports healthy digestion and cholesterol management.
  • Plant-Based Protein: Black beans and barley provide 17g of protein without the saturated fat found in meat.
  • Heart-Friendly Sodium Levels: By using low-sodium broth and no-salt-added tomato sauce, this recipe keeps sodium at just 268mg.
  • Rich in Antioxidants: Bell peppers, zucchini, and garlic provide essential vitamins and minerals for overall wellness.
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More Healthy Mexican-Inspired Meals

Whether you go veggie or choose a meat-based filling, these tasty dishes are sure to please.

Heart Healthy Black Bean Burritos
Heart Healthy Beef Tacos
Heart Healthy Chicken Fajitas

High-Fiber Vegetarian Mains

These recipes bursting with delicious, colorful veggies and beans are also great for gut health.

Heart Healthy Minestrone Soup
Heart Healthy Black Bean Stuffed Peppers
Heart Healthy Veggie Burger

Ingredients

Recipe yields 4 servings

Helpful How-To Video

Directions

  1. Step 1

    Preheat oven to 350°. In a small saucepan over high heat, boil barley in broth until tender, about 30 to 45 minutes. In a large bowl, combine barley, zucchini, black beans, corn, onion, garlic, cheddar cheese, 1/2 cup of tomato sauce, chili powder and cayenne pepper and mix together thoroughly.

  2. Step 2

    Spoon mixture into peppers. In a small casserole dish, spread 1/4 cup of tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour remaining tomato sauce on top of stuffed peppers.* Bake for 45 minutes, covered.

  3. Step 3

    *Make ahead tip: Keep covered stuffed peppers in refrigerator for up to 24 hours before baking.

Nutrition Facts

Serving Size:
1 stuffed pepper

293
Calories
3
g
Fat
6
mg
Cholesterol
268
mg
Sodium
53
g
Carbs
1
g
Sat. Fat
13
g
Fiber
17
g
Protein

Alternative Cooking Methods

  • If you prefer not to use the oven, you can prepare these in a slow cooker by placing the stuffed peppers inside and cooking on low for 4–6 hours. 
  • For an air fryer version, cook at 350°F for 15–20 minutes, though you may need to cook in batches depending on your air fryer's size.

Serving & Storage Tips

  • Serve these peppers warm with a dollop of Greek yogurt or a side of fresh avocado. 
  • Leftovers can be stored in the refrigerator for up to 4 days. 
  • To reheat, place in the oven at 350°F until warmed through to maintain the texture of the bell pepper.

What to Serve with Mexican Stuffed Bell Peppers:

  • These peppers pair beautifully with a light garden salad or a side of roasted cauliflower.
  • For a fuller Mexican-themed meal, consider serving them alongside our Heart Healthy Pico de Gallo or a small portion of seasoned brown rice.

Ingredient Substitutions

You can use brown rice or quinoa if you need a gluten-free alternative.

Kidney beans or pinto beans work well as a high-protein substitute.

Summer squash or chopped spinach can be used to add similar nutrient density.

Add an extra pinch of cayenne or a few dashes of hot sauce to the filling.

Omit the cheddar cheese or use a plant-based shredded cheese alternative.

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