MexicanMainGluten-FreeVegetarian

Stuffed Peppers

Name: Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Cuisine: Mexican
Ingredients: 4 red bell peppers; Extra-virgin olive oil, for drizzling; 1½ cups white cheddar cheese; Avocado slices or guacamole, for serving; Lime wedges, for serving; Sea salt and freshly ground black pepper; 1 tbsp extra-virgin olive oil; 2 garlic cloves, grated; 2 jalapeños, diced, plus more for topping if desired; 2 scallions, chopped; 1 tsp lime zest; 1½ tbsp lime juice; 1 tsp cumin; 1 tsp coriander; 1 tsp cayenne; 1 tsp sea salt; ½ cup finely chopped cilantro; 3 cups cooked white jasmine rice; 1½ cups cooked black beans, drained and rinsed; 1½ cups corn kernels

Vibrant roasted red peppers stuffed with creamy white cheddar create a satisfying Mexican-inspired main that comes together in just 40 minutes. Topped with fresh avocado or guacamole and brightened by lime, each bite combines melty cheese with bright, zesty flavors. Perfect for a quick weeknight dinner that feels restaurant-quality without the fuss.

Prep

20 minutes

Cook

20 minutes

Total

40 minutes

Serves

4-6

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Ingredients

Units

Instructions

1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
2
Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up.
3
Drizzle with olive oil, salt, and pepper and bake for 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
4
Make the filling: in a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
5
Scoop the filling into the pepper halves and top them with the cheese.
6
Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted.
7
Serve with avocado slices, lime wedges, and extra jalapeños, if desired.

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Stuffed Peppers

Prep

20 minutes

Cook

20 minutes

Total

40 minutes

Serves

4-6

Jump to recipe

Ingredients

Units

Instructions

1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
2
Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up.
3
Drizzle with olive oil, salt, and pepper and bake for 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
4
Make the filling: in a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
5
Scoop the filling into the pepper halves and top them with the cheese.
6
Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted.
7
Serve with avocado slices, lime wedges, and extra jalapeños, if desired.

Reviews

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