Mexican Stuffed Peppers Recipe

Name: Mexican Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cooked Rice, Choose Your Variety; 5 ounces, weight Pepper Jack Cheese Or Mexican Quesadilla Cheese, Divided Use; 1 whole Handful Of Cilantro, Roughly Chopped; 2 Tablespoons Olive Oil; 1 whole Medium Yellow Onion, Diced; 4 whole Cloves Garlic, Diced; 10 ounces, weight Black Beans, Drained And Rinsed; 10 ounces, weight Corn, Fresh, Frozen Or Canned; 1/2 teaspoons Ground Cumin (fresh Is Best!); 1/4 teaspoons Chili Powder; 1/4 teaspoons Ground Black Pepper; 1 pinch Salt To Taste; 1 whole Large Bell Pepper, Choose Your Color

Servings: persons

2 cups Cooked Rice, Choose Your Variety
5 ounces, weight Pepper Jack Cheese Or Mexican Quesadilla Cheese, Divided Use
1 whole Handful Of Cilantro, Roughly Chopped
2 Tablespoons Olive Oil
1 whole Medium Yellow Onion, Diced
4 whole Cloves Garlic, Diced
10 ounces, weight Black Beans, Drained And Rinsed
10 ounces, weight Corn, Fresh, Frozen Or Canned
1/2 teaspoons Ground Cumin (fresh Is Best!)
1/4 teaspoons Chili Powder
1/4 teaspoons Ground Black Pepper
1 pinch Salt To Taste
1 whole Large Bell Pepper, Choose Your Color

1
Recipe below will produce the peppers you see above, but you can vary it endlessly (see related link).
2
Preheat your oven to 375F.
3
Put the cooked rice, 4 ounces of the cheese, and the cilantro into a large bowl.
4
Set aside while you prepare the rest of the filling.
5
Add the olive oil to a medium skillet and heat over medium heat.
6
Add the onions and saute until just turning golden, 6-7 minutes; add the garlic and cook for another minute.
7
Add the beans, corn, cumin, chili powder and pepper and cook for a few minutes to combine the flavors.
8
Check the seasoning and adjust the salt.
9
Add the bean mixture to the rice, cheese and cilantro and stir to combine.
10
Cut your pepper in half, core and seed it.
11
Lay the pepper halves in a baking dish and heap with stuffing.
12
Sprinkle remaining cheese over the top.
13
Bake for 25-30 minutes, until peppers are crisp-tender.
14
Turn on the broiler for the last few minutes of cooking to brown the cheese, if you like.
15
Serve immediately.
16
Sour cream, hot sauce and additional cilantro are nice accompaniments, as is fresh pico de gallo.

871

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Cooked Rice, Choose Your Variety, 5 ounces, weight Pepper Jack Cheese Or Mexican Quesadilla Cheese, Divided Use, 1 whole Handful Of Cilantro, Roughly Chopped, 2 Tablespoons Olive Oil, and more.

Yes, Mexican Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions