Mexican Stuffed Peppers Easy To Make In 1 Hour Or Less!

Mexican Stuffed Peppers – This is an easy recipe that is also vegetarian and perfect for making as a dinner or side dish. Grab fresh bell peppers and get ready to put your own spin on this easy dinner idea. We love recipes that are flavorful, Mexican inspired and easy to make. Don’t you? 

If you are looking other dinner ideas for your meal plans see our recipe index. 

Mexican Stuffed Peppers 

For today’s recipe, you only need a few ingredients such as fresh, colorful bell peppers, onions, jalapeno peppers, black beans, rice, diced tomatoes… This is easily adaptable to include other beans such as broad beans, kidney beans, white beans or the addition of ground beef if you aren’t vegetarian.

Ingredients

• 2 Tablespoon olive oil or butter
• 1 cup wild rice
• 2 cups broth (vegetable broth if vegetarian or chicken broth if not)
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans, cooked (We used broad beans but black beans would be more authentic. I have used both and it’s delicious either way.)
• 2-4 Tablespoons diced jalapeno peppers (we used canned)
• 4-5 peppers, whole
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt and Pepper, to taste

Garnishes for stuffed peppers

• Sour cream
• Salsa
• Shredded cheese
• Cilantro

How to make stuffed peppers 

1. Place the olive oil in a frying pan or stockpot over medium heat.
2. Add the wild rice and toast until slightly golden, about 3 minutes.
3. Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
4. Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.
5. Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)
6. Season the rice to taste with cilantro, cumin, salt, and pepper.
7. Add the diced jalapeno’s, to taste, and stir well.
8. Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers.

Optional cooking instructions

• You can pre-cook your fresh peppers, with or without the rice at 350F for 15 minutes for a softer pepper flesh.

I like cooking stuffed bell peppers with the rice mixture. Start with a pre-sprayed pan with Pam or by using a tiny bit of the diced tomatoes /sauce in the bottom. Since the mixture is pre-cooked you really only need to get your bell peppers as tender as you’d enjoy them. Typically the cooking time is about 30 minutes of total time. But, as stated above you can pre-cook them 15 minutes to cut down the final cook time.

Yield: 4

Mexican Stuffed Peppers

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Mexican stuffed peppers are so easy to make. This is a vegetarian version of classic Mexican stuffed peppers, only without the ground beef. Use black beans or broad beans. Put your spin on this easy dinner idea and have dinner on the table in 1 hour.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 2 tablespoons of olive oil or butter
• 1 cup wild rice
• 2 cups of broth (vegetable broth)
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans cooked (we used broad beans but black beans would be more authentic)
• 2-4 Tablespoons diced jalapeno peppers we used canned
• 4-5 peppers whole
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt and Pepper to taste

Garnishes

• Sour cream 
• Salsa
• Shredded Cheese 
• Cilantro

Instructions

1. 1. Place the olive oil in a frying pan or stockpot over medium heat.
   2. Add the wild rice and toast until slightly golden, about 3 minutes.
   3. Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
   4. Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.
   5. Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)
   6. Season the rice to taste with cilantro, cumin, salt, and pepper.
   7. Add the diced jalapeno's, to taste, and stir well.
   8. Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers
   9. I like cooking stuffed bell peppers with the rice mixture. 
   10. Start by pre-spraying the pan with Pam or by using a tiny bit of the diced tomatoes, or sauce in the bottom. Then set your stuffed peppers into your baking dish.
   11. Since the mixture is pre-cooked you really only need to get your bell peppers as tender as you'd enjoy them. Typically the cooking time is about 30 minutes of total time. But, as stated above you can pre-cook them 15 minutes to cut down the final cook time.

Notes

You can pre-cook your fresh peppers, with or without the rice at 350F for 15 minutes for a softer pepper flesh.

I like cooking stuffed bell peppers with the rice mixture.

• Start with a pre-sprayed pan with Pam or by using a tiny bit of the diced tomatoes /sauce in the bottom.
• Since the mixture is pre-cooked you really only need to get your bell peppers as tender as you'd enjoy them.
• Typically the cooking time is about 30 minutes of total time. But, as stated above you can pre-cook them 15 minutes to cut down the final cook time.

Alternative ways to make this recipe; If you rather add ground beef to your Mexican stuffed peppers you can follow the directions in this video, while using our recipe by just adding the additional steps for cooking the ground beef.

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  Pyrex Square Baking Dish
• 
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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 358Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 20mgSodium 600mgCarbohydrates 49gFiber 6gSugar 20gProtein 11g

Not all nutritional information is 100% accurate.

Double Recipe for more servings if needed depending on the size of your family and the ages of your kids this will serve 3-4. If doubling the recipe use a larger 9 x 13 baking dish. 

How often do you enjoy making stuffed peppers? 

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