Why You’ll Love This Recipe
Mexican Stuffed Peppers are a deliciously hearty meal that’s as easy to make as it is flavorful. The roasted peppers are a perfect vessel for the filling, which combines the richness of black beans, the freshness of lime and cilantro rice, and the warmth of Mexican spices. The gooey cheese and cool guacamole create the perfect contrast, making each bite exciting and satisfying. Plus, it’s a meal that’s great for meal prep or a weeknight dinner, offering both comfort and a burst of flavors. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this dish will hit the spot!
Ingredients
- 6 bell peppers
- 2 tbsp olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 200g lime & coriander rice
- 1 x 400g tinned black beans, drained and rinsed
- 1 beef tomato, diced
- 1 tsp paprika
- 1 tsp cayenne chili pepper
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp chipotle paste
- 10g fresh cilantro, chopped
- 175g Mexican cheese, grated
- 6 tbsp guacamole
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 180°C (356°F).
- Slice the bell peppers in half vertically, removing the seeds and white parts. Drizzle 1 tablespoon of olive oil over both the inside and outside of the peppers. Place them on a baking sheet and bake for 25-30 minutes, until the peppers are softened and beginning to caramelize.
- While the peppers are baking, make the filling. Heat the remaining olive oil in a large pan over medium heat. Add the diced red onion and sauté for 5-6 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for another minute. Stir in the chipotle paste, paprika, cayenne chili pepper, oregano, and onion powder, and cook for 1-2 minutes to allow the spices to bloom.
- Add the lime and coriander rice, black beans, and diced tomato to the pan. Stir everything together and cook for 3-4 minutes, until well mixed and heated through.
- Once the peppers are done baking, remove them from the oven. Spoon the black bean and rice mixture into the cooked peppers, filling them generously.
- Top each stuffed pepper with a handful of grated Mexican cheese. Return the peppers to the oven and bake for another 10-15 minutes, until the cheese is melted and golden brown.
- Remove from the oven and top with a dollop of guacamole and a sprinkle of chopped fresh cilantro. For an extra zing, squeeze some fresh lime juice over the top before serving.
Servings and Timing
- Servings: 6 stuffed peppers
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: This recipe is already vegetarian, but you can make it vegan by substituting the cheese with a plant-based cheese alternative.
- Add More Vegetables: You can add more veggies like corn, zucchini, or even spinach to the rice and black bean filling for extra nutrients and flavor.
- Meat Lovers: If you prefer a meatier filling, add cooked ground beef, chicken, or turkey to the mixture. Simply cook the meat with the onions and garlic before adding the rice and beans.
- Spicy Kick: Add more cayenne pepper or a sliced jalapeño to the filling if you like things on the spicier side.
Storage/Reheating
- Storage: Leftover stuffed peppers can be stored in the fridge in an airtight container for up to 3 days.
- Reheating: Reheat the stuffed peppers in the oven at 180°C (350°F) for about 10 minutes, or in the microwave for 1-2 minutes, until heated through.
- Freezing: These stuffed peppers freeze well before baking. Store them in an airtight container for up to 3 months. To bake from frozen, add an additional 10 minutes to the cook time.
FAQs
1. Can I use different types of rice?
Yes, you can use any type of rice you prefer, such as white, brown, or even a wild rice blend. Just be sure to cook it according to the package instructions before adding it to the filling.
2. Can I make these peppers in advance?
Yes, you can prepare the stuffed peppers in advance. Stuff the peppers, cover them, and store them in the fridge until you’re ready to bake. You can also freeze the unbaked peppers and cook them later.
3. Can I use other types of beans?
Absolutely! If you prefer pinto beans, kidney beans, or even refried beans, feel free to swap them in. The flavor will still be great!
4. Can I make this recipe without guacamole?
If you don’t have guacamole on hand, you can substitute it with a dollop of sour cream or a few slices of avocado for a creamy topping.
5. Are these stuffed peppers spicy?
The heat level is moderate, thanks to the cayenne pepper and chipotle paste. If you like things spicier, feel free to add more chili or a fresh jalapeño.
6. Can I use frozen bell peppers for this recipe?
Fresh bell peppers work best for this recipe, but if you only have frozen peppers, you can still use them. Just be aware that frozen peppers may release more moisture and soften more during cooking.
7. Can I add cheese to the rice mixture?
Yes, you can mix some cheese into the rice and bean filling for an extra cheesy flavor. Just make sure to top with additional cheese before baking.
8. How do I make the rice for this recipe?
If you don’t have pre-made lime & cilantro rice, simply cook your rice and mix it with lime juice and chopped cilantro before using it in the recipe.
9. Can I make these peppers without baking them?
You can make the filling and stuff the peppers, then serve them without baking if you prefer a raw pepper texture. However, baking them helps soften the peppers and melt the cheese for added flavor.
10. How can I make the peppers less watery?
Be sure to drain the black beans well and use a baking sheet that allows the peppers to sit flat. This will prevent too much moisture from accumulating in the peppers while they bake.
Conclusion
Mexican Stuffed Peppers are the perfect dish for anyone craving a hearty, flavorful, and easy-to-make meal. With the perfect combination of spicy black beans, zesty lime rice, and melted cheese, all wrapped in a tender roasted pepper, it’s sure to satisfy your cravings. Whether you’re serving it for dinner tonight or prepping ahead for the week, this dish is an excellent addition to your recipe rotation.
Mexican Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Stuffed Peppers are a flavorful and satisfying meal filled with spiced black beans, lime and cilantro rice, melted cheese, and topped with fresh guacamole and cilantro. A hearty, easy-to-make dish with a perfect balance of savory, spicy, and refreshing elements.
Ingredients
6 bell peppers
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
200g lime & coriander rice
1 x 400g tinned black beans, drained and rinsed
1 beef tomato, diced
1 tsp paprika
1 tsp cayenne chili pepper
1 tsp oregano
1 tsp onion powder
1 tsp chipotle paste
10g fresh cilantro, chopped
175g Mexican cheese, grated
6 tbsp guacamole
Instructions
- Preheat your oven to 180°C (356°F).
- Slice the bell peppers in half vertically, removing the seeds and white parts. Drizzle 1 tablespoon of olive oil over both the inside and outside of the peppers. Place them on a baking sheet and bake for 25-30 minutes, until the peppers are softened and beginning to caramelize.
- While the peppers are baking, make the filling. Heat the remaining olive oil in a large pan over medium heat. Add the diced red onion and sauté for 5-6 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for another minute. Stir in the chipotle paste, paprika, cayenne chili pepper, oregano, and onion powder, and cook for 1-2 minutes to allow the spices to bloom.
- Add the lime and coriander rice, black beans, and diced tomato to the pan. Stir everything together and cook for 3-4 minutes, until well mixed and heated through.
- Once the peppers are done baking, remove them from the oven. Spoon the black bean and rice mixture into the cooked peppers, filling them generously.
- Top each stuffed pepper with a handful of grated Mexican cheese. Return the peppers to the oven and bake for another 10-15 minutes, until the cheese is melted and golden brown.
- Remove from the oven and top with a dollop of guacamole and a sprinkle of chopped fresh cilantro. For an extra zing, squeeze some fresh lime juice over the top before serving.
Notes
Vegetarian Option: This recipe is vegetarian, but for a vegan version, substitute the cheese with a plant-based cheese alternative.
Add More Vegetables: Consider adding corn, zucchini, or spinach to the rice and black bean filling for extra nutrients and flavor.
Meat Lovers: For a heartier filling, add cooked ground beef, chicken, or turkey to the mixture.
Spicy Kick: Add extra cayenne pepper or fresh jalapeños for more heat.
Storage: Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freezing: These peppers freeze well before baking. Store in an airtight container for up to 3 months. Bake from frozen, adding 10 extra minutes to the cook time.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
