Spicy Stuffed Mexican Peppers Recipe

Name: Spicy Stuffed Mexican Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Poblano Or Anaheim Peppers; 1/2 teaspoons Olive Oil; 1/4 cups Onion, Diced; 1 teaspoon Minced Garlic; 10 ounces, weight Can Rotel Diced Tomatoes & Green Chilies; ⅓ cups Brown Rice (I Used Instant); 1/2 cups Water; 1- 1/2 cup Enchilada Sauce; 1/2 cups Canned Black Beans, Drained And Rinsed; 1/2 cups Corn, Fresh Or Frozen; 1 ounce, weight Shredded Mexican Cheese, Lite

Servings: persons

5 whole Poblano Or Anaheim Peppers
1/2 teaspoons Olive Oil
1/4 cups Onion, Diced
1 teaspoon Minced Garlic
10 ounces, weight Can Rotel Diced Tomatoes & Green Chilies
⅓ cups Brown Rice (I Used Instant)
1/2 cups Water
1- 1/2 cup Enchilada Sauce
1/2 cups Canned Black Beans, Drained And Rinsed
1/2 cups Corn, Fresh Or Frozen
1 ounce, weight Shredded Mexican Cheese, Lite

1
Preheat your broiler.
2
Place peppers on a rimmed baking sheet and place under the broiler.
3
Cook until all sides are darkened and charred, about 5 minutes each side.
4
Remove pan from oven.
5
Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.
6
Meanwhile in a large skillet (use one with a lidyoull need it in a moment) over medium heat add olive oil, onions and garlic.
7
Cook for about 30 seconds.
8
Add the diced tomatoes, rice and water.
9
Stir then cover and cook for about 15 minutes or until rice is cooked, stirring occasionally.
10
I used instant rice here but cook the rice according to the instructions on your package.
11
Preheat oven to 350 F.
12
Add a bit of the enchilada sauce to the bottom of a 9x13 baking dish; set aside.
13
Add beans, corn and 1/4 cup of enchilada sauce to the rice mixture and cook until beans and corn are warmed.
14
Remove from heat and set aside.
15
Carefully peel the blackened skin off of the peppers.
16
Carefully cut a slit through the middle of the pepper horizontally.
17
Do not cut completely through the pepper and do not cut all the way to the top or ends.
18
With a small spoon take the seeds out of the peppers.
19
Fill peppers with bean and rice mixture and top with cheese.
20
Lay peppers with cut side up in the prepared baking dish.
21
Add remaining enchilada sauce over the top and bake in the oven for 15 minutes or until cheese is melted and sauce is bubbly.
22
Serve with sour cream and avocado if desired.

203

kcal

Calories

Fat

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 whole Poblano Or Anaheim Peppers, 1/2 teaspoons Olive Oil, 1/4 cups Onion, Diced, 1 teaspoon Minced Garlic, and more.

Yes, Spicy Stuffed Mexican Peppers falls under the General 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!

Spicy Stuffed Mexican Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions