Mexican Stuffed Peppers
Try this Mexican Stuffed Peppers recipe, or contribute your own.
Try this Mexican Stuffed Peppers recipe, or contribute your own.
- Carbohydrate 13.3960237612242 g
- Cholesterol 0 mg
- Fat 0.361183750255634 g
- Fiber 4.90131239727722 g
- Protein 5.00968250419429 g
- Saturated Fat 0.0818781250658021 g
- Serving Size 1 1 Serving (56g)
- Sodium 1.0297500004734 mg
- Sugar 8.494711363947 g
- Trans Fat 0.0779663750582278 g
- Calories 75 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Prepare a baking dish by spraying it with cooking spray.
- In a large bowl add the cooked rice, beans, (thawed) corn, salsa, cilantro, cumin and salt. Mix together and set aside.
- Prepare the bell peppers. Slice off the tops or pull out the green tops of the peppers. Slice in half vertically and remove and discard the seeds.
- Lay each pepper in the prepared baking dish open side up.
- Stuff each pepper with the rice mixture.
- Cover and bake for 30 minutes.
- When the peppers are finished baking top with fresh avocado, lime juice, fresh cilantro, radish slices, jalapenos and extra salsa right before serving.
My Favorite Weeknight Meal: Mexican Stuffed Peppers
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, carpools, and homework help, the last thing I want is to spend hours in the kitchen. That's why I've developed a repertoire of quick, easy, and satisfying meals that the whole family loves. One of my absolute favorites? Mexican Stuffed Peppers.
These vibrant and flavorful peppers are a perfect blend of convenience and wholesome goodness. They're packed with protein, fiber, and healthy vegetables, making them a guilt-free indulgence. Plus, they're incredibly versatile – you can easily adapt the recipe to use whatever ingredients you have on hand. I often swap out the beans for lentils or add different types of cheese for extra flavor.
The best part? These stuffed peppers require minimal prep time. While the rice cooks (I usually use leftover rice to save even more time!), I prep the peppers and chop the veggies. The actual assembly takes just a few minutes, and then it's off to the oven for a relaxing 30 minutes. The oven does all the work!
Why I Love this Recipe:
- Fast and Easy: Minimal prep and cooking time.
- Healthy and Nutritious: Packed with vegetables, protein, and fiber.
- Versatile: Easily adaptable to your favorite ingredients and dietary needs.
- Kid-Friendly: My kids devour these!
- Make-Ahead Friendly: You can prep the filling ahead of time and assemble the peppers right before baking.
Tips and Variations:
- Spice Level: Adjust the amount of jalapenos or salsa to your preferred spice level. For a milder dish, omit the jalapenos altogether.
- Cheese Please: Add a sprinkle of shredded cheddar, Monterey Jack, or pepper jack cheese for extra flavor and richness.
- Meat Lovers: Brown some ground beef or turkey and add it to the filling for a heartier meal.
- Vegetarian Option: This recipe is naturally vegetarian, but you can make it vegan by using vegan cheese and ensuring all your other ingredients are plant-based.
- Leftovers: These stuffed peppers are delicious reheated! Simply store them in an airtight container in the refrigerator for up to three days.
Beyond the practical benefits, these Mexican Stuffed Peppers are a source of comfort and joy for my family. The vibrant colors and delicious aroma fill our kitchen with warmth and happiness. It's a simple dish, but it represents something so much more – a chance to connect, share a meal, and create lasting memories. So, the next time you're short on time but craving a healthy and satisfying dinner, give these Mexican Stuffed Peppers a try. You won't be disappointed!
Serving Suggestions:
- Serve with a side of guacamole and tortilla chips for a complete meal.
- Pair with a simple salad for a lighter option.
- Enjoy with a glass of your favorite margarita (for the adults, of course!).
I hope you enjoy this recipe as much as my family does! Let me know in the comments if you try it, and what variations you make.
Happy cooking!
