Mexican Rice Stuffed Peppers

These Mexican rice stuffed peppers make a great vegetarian weeknight meal. Juicy peppers are stuffed with cheesy rice that’s mixed with fresh corn, black beans, chili, and cumin. They’re easily customizable, and will definitely keep you full!

Mexican Rice Stuffed Peppers - a healthy, gluten-free dinner that is ready in 45 minutes. (409 calories per serving) by @healthynibs

I am SUPER DUPER excited that so many of you signed up for my 4-week meal planning challenge! {NOTE: The challenge is now over.} My heart is full from reading all your sweet comments and encouragement, and it pushes me to make sure that I deliver an awesome set of recipes to you over the next 4 weeks.

One of the biggest stumbling blocks I faced as I developed recipes for the challenge was to figure out a way to cook fast, yet flavorful and filling dishes. Take this stuffed pepper recipe for instance. Usually, stuffed pepper recipes take over an hour to prepare, but we don’t have that kind of time during the weekday, right? To get over that hurdle, I experimented with different ways of making stuffed peppers and settled on this method.

I bumped up the baking temperature to 400 degrees F (205 degrees C) and covered the peppers with foil while they were in the oven. This allowed me to quickly roast the peppers in just 25 minutes. The peppers softened, the cheese melted through, and the beans didn’t dry out during the baking process. They were perfect!

Mexican Rice Stuffed Peppers - a healthy, gluten-free dinner that is ready in 45 minutes. (409 calories per serving) by @healthynibs

This stuffed pepper recipe is a sneak peak of one of the tasty dishes in the meal planning challenge! If you would like free weekday dinner recipes and shopping lists delivered right to your inbox, be sure to sign up for the challenge! Get on the list by the end of Friday so that you get the complete 4-week set of recipes. I hope that you enjoy them! {NOTE: The challenge is now over.}

PRODUCTS I USED FOR THIS RECIPE

  • Staub 10.5″ x 7.5″ Rectangular Dish: This is quite possibly my favorite baking/casserole dish ever. Everything bakes evenly in it, and it’s made of ceramic, so cleanup is always a breeze.
  • Lodge 12″ Cast Iron Skillet: I’m going through one of those phases where I am obsessed with cast iron skillets again. I used it to sauté the stuffing ingredients together, and it was a charm!

If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

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Mexican Rice Stuffed Peppers

Mexican Rice Stuffed Peppers - a healthy, gluten-free dinner that is ready in 45 minutes. (409 calories per serving) by @healthynibs
  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings

Ingredients

  • 4 large bell peppers (any color)
  • 1 TBS olive oil
  • 1/2 medium onion, diced
  • 1 medium tomato, diced
  • salt
  • 1 1/4 cup (170g) corn kernels (fresh or frozen)
  • 1 medium zucchini (120g), diced
  • 1 15-oz. (425g) can of black beans, drained and rinsed
  • 1 1/2 cups (290g) cooked brown rice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup (85g) shredded pepper jack cheese

Optional Toppings

  • cilantro leaves, torn
  • 1/2 small avocado, sliced thinly
  • lime juice (optional)

Instructions

  1. Preheat oven to 400ºF (205ºC). Lightly grease 2 baking pans with oil.
  2. Slice peppers in half and remove the seeds. Check to make sure all the pepper halves fit into your baking pans. Set aside.
  3. Heat olive oil in a sauté pan over medium heat. Add onions and cook for 1 to 2 minutes. Add diced tomatoes and a generous pinch of salt and cook for 2 minutes.
  4. Mix in corn and zucchini and cook for another 2 minutes. Stir in beans, rice, chili powder and cumin. Turn off heat and mix in shredded cheese.
  5. Stuff each half of a pepper with rice mixture. Place them in the prepared baking pans.
  6. Cover each pan with foil and bake for 25 minutes.
  7. Uncover foil, and let peppers cool for a few minutes before serving. Top peppers with cilantro, avocado slices, and a squeeze of lime juice, if you like.

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7 thoughts on “Mexican Rice Stuffed Peppers

  1. Traci | Vanilla And Bean
    Cooking fast can be a challenge. I find the prep is where I spend most of my time.. so factoring that in with the time to cook means most of my recipes rarely come in at under 30 minutes.... but I factor this in and it's a nonissue for my schedule. I enjoy the process! I love stuffed peppers, Lisa! They are so filling and taste so good with all the fixings.. guac, peppers, salsa! What a fantastic offering to your subscribers!
    Reply
    1. Lisa Lin Post author
      Hey, Sara! I'm super lazy-pants when it comes to reheating food, so I just stick it in the microwave for 45 seconds to a minute. The stuffing usually comes out a bit dry, but I'm okay with that. The best way would probably be to stick them in the oven at 350 to 375F for a few minutes, but I usually don't like to turn on the oven just for reheating food. Let me know if you make the stuffed peppers!
      Reply
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