Mexican Stuffed Peppers

Remember when I made those Orzo Stuffed Peppers and mentioned they might be tasty with a Mexican twist?

Here they are, tasty as can be.  But that didn’t surprise me, because what wouldn’t be tasty with a Mexican twist?  (Hot Chocolate is next on my list.)

Plus, something like this, which takes awhile in the oven, begs to be accompanied by a Mexican-themed appetizer like guacamole, chips, salsa.  Or, if you’re feeling festive, a margarita (¡Saludos! to you).

For me, these were a great dinner and I filled up on two peppers (they were tiny ones).  Jon, however, said he needed more protein.  So if I make these again, I’ll decrease the amount of rice and probably add cooked shredded chicken to the mix.  All in all, they were a success.  If you have more ideas for variations, please share!

Mexican Stuffed Peppers
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Yield: 6 peppers

The following recipe is essentially what I followed when making the peppers.  In the recipe below, I decreased the amount of rice because I ended up with way too much filling.  If you also add chicken and tomatoes, I’d decrease it even more.  I used brown rice (which takes longer to cook), so if you’re hoping to have dinner on the table sooner, I’d go with white.  Or, this would be a perfect opportunity to use left-over rice.  I would have liked to add fresh chopped cilantro to the mix, but didn’t have any on hand.  If you have some, I think it would make a lovely addition.  A can of fire roasted tomatoes would also be a good addition.  And of course, to decrease the spice factor, use only 1 jalapeño (or none) and decrease the amount of chili powder.

1 cup rice, uncooked
1 cup water stock
3 cups vegetable broth (or chicken broth)
6 large peppers, various colors
1 15 oz. can black beans
1 15 oz. can sweet corn
2 jalapeños, finely diced
1 lime, juiced
2 tsp cumin
1 tsp chili powder
pinch of oregano
salt and pepper, to taste
1/2 cup sharp cheddar cheese, plus more for sprinkling on top
greek yogurt, or sour cream, for serving

1.  Preheat oven to 400 degrees F.

2.  Prepare the rice.  I cooked one cup rice with 1 cup water + 1 cup chicken broth to get more flavor.  You can prepare it any way you choose.

3.  While the rice cooks, prepare the peppers & filling.  To prepare the peppers, slice the tops off the peppers and remove the ribs and seeds.  Then, slice a small layer off the bottom so that the peppers will stand upright in a baking dish.

4.  To make the filling, combine the cooked rice, black beans, corn, diced jalapeños, cumin, chili powder, oregano, salt, pepper and cheese in a bowl.  Mix thoroughly to combine.  Spoon the mixture into each pepper, filling it to the top.

5.  Fill a 3 quart baking dish with 1 quart (4 cups) liquid (I used 2 cups chicken broth + 2 cups water).  Place the filled peppers into the baking dish.  Cover with foil and bake for 40-45 minutes. Remove the foil, sprinkle each pepper with additional cheese and continue baking until the cheese is golden and bubbly, about 15 more minutes.

6.  Remove from oven and let peppers sit for 5 minutes.  Enjoy with greek yogurt, sour cream or any other garnishes you like.

Source: Stuffed Peppers: method by Two Peas and their Pod, Filling: Anna Maria original


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