Side Dish Stuffed Peppers

Beverley Williams


I wanted a festive side dish to go with a fiesta meal. I came up with these stuffed peppers. You can have them as a vegetarian main dish if you like. I did substitute quinoa for the rice several times to make them healthier. If you do just cook the quinoa according to package directions. Use the same amount of cooked quinoa as cooked rice.

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15 Min
30 Min

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Notes from the Test Kitchen:
These stuffed peppers are a fiesta for your mouth! There are lots of textures in the stuffing between the rice, beans, and corn. The tomatoes and especially the cumin add a Mexican flair to this simple recipe. Simple and delicious.


4 large
bell peppers (any color)
2 c
cooked rice
1 can(s)
black beans, drained and rinsed, 15 oz.
1 can(s)
whole kernel corn, drained, 15 oz.
1/2 c
finely chopped onion
1 can(s)
diced tomatoes, 14 oz.
1 Tbsp
olive oil
1 tsp
chili powder
1/2 tsp
garlic powder
1/2 tsp
1 c
shredded Mexican blend cheese
1 tsp


Step 1 Direction Photo

1For this dish you can use any color of bell peppers. I used a variety to make it more colorful.

Step 2 Direction Photo

2Cut the stem end off the peppers to remove a thin cap.

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3Carefully remove the seeds and membranes from the peppers.

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4In a small skillet heat the oil.

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5Add the onion and cook until translucent; about 5 minutes.

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6In a bowl, mix together cooked rice, beans, corn, onion, tomatoes, cilantro, cumin, chili powder, garlic powder, and 1/2 cup of the cheese. Mix gently until well blended.

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7Spoon the mixture into the peppers.

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8Place the stuffed peppers into a 9 x 9 inch baking dish.

Step 9 Direction Photo

9Sprinkle the tops with the remaining cheese.

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10Bake for 25 minutes at 350.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat
Other Tag: Quick & Easy