Mexican Rice And Corn-Stuffed Peppers Recipe

Recipe By Slurrp

Mexican Rice and Corn-Stuffed Peppers are a delicious and flavorful vegetarian dish. The peppers are filled with a mixture of Mexican rice, corn, black beans, and spices, then baked until tender. The combination of the savory rice and sweet corn creates a satisfying and hearty filling. These stuffed peppers are perfect for a weeknight dinner or a crowd-pleasing party appetizer.

4.4
13 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Mexican Rice And Corn-Stuffed Peppers
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ingredients serve

Ingredients for Mexican Rice And Corn-Stuffed Peppers Recipe

  • 1 Bell Peppers
  • 1/4 cup Cooked Mexican Rice
  • 1/4 cup Corn Kernels
  • 1/4 cup Black Beans, Rinsed And Drained
  • 0.13 cup Diced Tomatoes
  • 0.13 cup Shredded Cheese
  • 0.13 Nion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Olive Oil
  • 1/4 teaspoon Cumin
  • 0.13 teaspoon Chili Powder
  • As required Salt And Pepper To Taste
  • as per your need Chopped Cilantro And Lime Wedges For Garnish

Directions: Mexican Rice And Corn-stuffed Peppers Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Cut the tops off the peppers and remove the seeds and membranes.
  • STEP 3.In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
  • STEP 4.Add the cooked rice, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
  • STEP 5.Fill each pepper with the rice and corn mixture, pressing it down gently.
  • STEP 6.Place the stuffed peppers in a baking dish and cover with foil.
  • STEP 7.Bake for 25-30 minutes, or until the peppers are tender.
  • STEP 8.Remove the foil and sprinkle shredded cheese on top of each pepper.
  • STEP 9.Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  • STEP 10.Serve the Mexican Rice and Corn-Stuffed Peppers hot, garnished with chopped cilantro and a squeeze of lime juice.
  • STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use any color of bell peppers for this recipe, such as red, yellow, or orange.
  • If you prefer a spicier filling, add some diced jalapenos or a pinch of cayenne pepper.
  • Feel free to customize the filling by adding other vegetables like diced zucchini or mushrooms.
  • For a vegan version, omit the cheese or use a dairy-free alternative.
  • These stuffed peppers can be served as a main dish or as a side dish alongside grilled meats or roasted vegetables.

Storage and Serving

  • Leftover stuffed peppers can be reheated in the oven or microwave.
  • Serve the stuffed peppers with a side of guacamole, salsa, or sour cream.
  • You can also top the stuffed peppers with avocado slices or a dollop of Greek yogurt.
  • These stuffed peppers make a great meal prep option. Simply prepare the filling and stuff the peppers ahead of time, then bake when ready to serve.
Nutrition
value
304
calories per serving
7 g Fat12 g Protein47 g Carbs11 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    12g
  • Carbs
    47g
  • Fiber
    11g

MacroNutrients

  • Carbs
    47g
  • Protein
    12g
  • Fiber
    11g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    6mg
  • Vitamin A
    863mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    161mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    116mg
  • Manganese
    < 1mg
  • Phosphorus
    225mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp