Mexican Stuffed Peppers – a delicious recipe with water, yellow rice, olive oil, green bell peppers, beans, whole kernel corn. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 325 degrees F (165 degrees C).
2
Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute.
3
Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
4
Spoon 3 tablespoons yellow rice into the bottom of each pepper.
5
Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top.
6
Spoon salsa into peppers.
7
Stand stuffed peppers upright in a baking dish.
8
Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.
9
Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.
341
kcal
Calories
17
g
Fat
37
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups water, 1 (8 ounce) package yellow rice mix, 2 tablespoons olive oil, 4 large green bell peppers, tops and seeds removed, and more.
Yes, Mexican Stuffed Peppers falls under the Snacks & Appetizers 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.
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