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Mexican Stuffed Peppers

Mexican Stuffed Peppers

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Love2Cook

Love2Cook

I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 87.1g
  • 28%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 2230 mg
  • 89%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
  3. Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
  4. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.
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Reviews

CASSANDRA
1

CASSANDRA

11/2/2013

This was tasty, and VERY cute, but I didn't like the fact that I had a lot of corn and refried beans and yellow rice left over after making these. The stuffing ingredients will probably fill 8 to 10 large bell peppers.

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