Mexican-Style Stuffed Peppers

These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and U.S. rice. Simple to prepare, they make a colourful addition to any fall meal. Use red, yellow or green peppers for a rainbow of colours.

Meal Type:
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  • 8large sweet peppers
  •  Salt and pepper
  • 3 cups (750 mL)cooked U.S. rice
  • 1 can (19 oz/541 mL)black beans, drained and rinsed
  • 1 can (12 oz/341 mL)corn kernels, drained
  • 1 cup (250 mL)chopped medium onion
  • 1/3 cup (75 mL)diced sweet red pepper
  • 1 tbsp (15 mL)minced jalapeño peppers
  • 1/2 tsp (2 mL)ground cumin
  • 1/2 tsp (2 mL)dried oregano
  • 1/2 cup (125 mL)shredded Monterey Jack cheese
  • Garnish:Jalapeño pepper slices (optional)
  1. Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside.
  2. Combine rice, beans, corn, onion, red pepper, jalapeño peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated).
  3. Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.