Mexican Stuffed Bell Peppers

FAQs:

Ingredients for Taco Flavored Stuffed Peppers:

• Bell peppers: Any color you like is fine.
• Corn kernels: Fresh or frozen works in this recipe.
• Black beans: Drained and rinsed. Or use Mexican-inspired Black Beans.
• Diced tomatoes: I used a can of fire-roasted tomatoes.
• Green chilis: Add a mild spice to the stuffed peppers.
• Brown rice: Any cooked rice you like will work.
• Cheese: Cheddar and Cotija add a nice balance of flavors.
• Onion: Brings umami flavor.
• Taco seasoning: I used my homemade spice blend, but store-bought can also be used.
• Cilantro: I love the flavor, but if you don't, simply omit it.

How to Prepare Mexican Stuffed Bell Peppers:

• Preheat your oven to 350ºF. While the oven is heating, slice the peppers in half lengthwise, and remove the ribs and seeds. Place on a prepared baking sheet, and bake for about twenty minutes until tender.
• While the peppers are baking, dice the onion and mince the garlic. Heat in a small skillet over medium-high heat until tender, about five minutes. Remove from heat and set aside.
• Drain and rinse the black beans, and drain the diced tomatoes. Add both to a large mixing bowl. Add in the cooked rice, corn, green chilis, onion and garlic, shredded cheese, spice blend, cilantro, and lime juice. Mix everything together well to ensure all the ingredients are fully incorporated.
• When precooked peppers are cool enough to handle, drain any liquid from cooking, then stuff each pepper with the black bean mixture. Cook an additional twenty minutes until filling is heated through.
• Remove from the oven and top with Cotija cheese and additional cilantro. You could even add some diced avocado if you’d like.
• Store any leftover peppers in an airtight container in the fridge for up to four days.

Serving Suggestions:

• Serve with a simple side salad or simple cabbage slaw.
• Avocado Crema is a delicious topping to drizzle over these peppers, or try adding Mango Salsa or Starfruit Chutney.
• Want a snack to dip into before dinner is ready? Try some chips and Guacamole, Fiesta Black Bean Dip, or Chipotle Black Bean Hummus.
• Check out even more Mexican-inspired menu ideas.

Recipe Notes:

• This recipe was first published on May 31, 2018, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly. 
• Substitute 1 ½ cups of homemade Mexican Black Beans for the canned black beans.
• For a lower carb option, try substituting the rice for cauliflower rice. For other healthy, low-carb options, check out Healthline’s 11 Healthy Rice Substitutes.
• Need to cook rice quickly? Try Trader Joe’s frozen organic brown rice. It cooks in the microwave in three minutes. Each bag is two cups of cooked rice, and the package comes with three bags.
• Try using a juicer to make juicing your lemons and limes easier. I actually use a lemon juicer for both my lemons and limes. Why buy extra gadgets if you don’t need to?
• Although the cook time for Vegetarian Fiesta Stuffed Peppers is 40 minutes and the prep time is 20 minutes, this recipe really only takes about 40 minutes total to make. Most of the prep is completed while the peppers are baking for the first 20 minutes.