Mexican-Style Stuffed Peppers

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.

What You’ll Need:


8 large sweet peppers 8
  Salt and pepper  
3 cups

cooked Tex Farm long grain white or brown rice

750 mL
1 can (19 oz/541 mL) black beans, drained and rinsed 1
1 can (12 oz/341 mL) corn kernels, drained 1
1 cup chopped medium onion 250 mL
1/3 cup diced sweet red pepper 75 mL
1 tbsp minced jalapeño peppers 15 mL
1/2 tsp ground cumin 2 mL
1/2 tsp dried oregano 2 mL
1/2 cup shredded Monterey Jack cheese 125 mL
  Jalapeño pepper slices (optional)  


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. 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). Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.

Makes 8 servings.

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