Real Recipes From Real Home Cooks ®

side dish stuffed peppers

★★★★★ 1
a recipe by
Beverley Williams
San Antonio, TX

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For side dish stuffed peppers

  • 4 lg
    bell peppers (any color)
  • 2 c
    cooked rice
  • 1 can
    black beans, drained and rinsed, 15 oz.
  • 1 can
    whole kernel corn, drained, 15 oz.
  • 1/2 c
    finely chopped onion
  • 1 can
    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

How To Make side dish stuffed peppers

  • 1
    For this dish you can use any color of bell peppers. I used a variety to make it more colorful.
  • 2
    Cut the stem end off the peppers to remove a thin cap.
  • 3
    Carefully remove the seeds and membranes from the peppers.
  • 4
    In a small skillet heat the oil.
  • 5
    Add the onion and cook until translucent; about 5 minutes.
  • 6
    In 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.
  • 7
    Spoon the mixture into the peppers.
  • 8
    Place the stuffed peppers into a 9 x 9 inch baking dish.
  • 9
    Sprinkle the tops with the remaining cheese.
  • 10
    Bake for 25 minutes at 350.