CONNECT facebook twitter pintrest instagram e-newsletter

Mexican Stuffed Peppers

From Our Kitchen

Preheat oven to 375°F.


3 red bell peppers
1 cup brown rice
1 15-oz. can black beans
2 cups fresh corn
1 zucchini, diced
1 cup grape tomatoes
1 red onion, diced
2 Tbsp. garlic, minced
1 Tbsp. cilantro, chopped
1 tsp. ground cumin
¼ tsp. cinnamon
¼ tsp. ground clove
½ tsp. smoked paprika
1 bay leaf
Munster cheese, sliced
olive oil
salt and pepper
sour cream (optional)


Put rice, 2 cups of water, cinnamon, clove, paprika, bay leaf, ½ tsp. cumin, ½ tsp. salt, and ¼ tsp. pepper into a pot. Bring to a boil, then cover and simmer until done. Let rice cool.

Cut peppers in half, stem left on, and remove seeds. Lightly coat bell peppers with oil and a pinch of salt and pepper. Place on a sheet pan cut-side down. Roast until skin starts to wrinkle and peppers are cooked, about 15 to 20 minutes.

Heat 2 Tbsp. olive oil in a large sauté pan over medium-high heat. Add onions and cook until almost golden brown. Add zucchini, corn, and garlic and cook for 2 to 3 minutes. halve tomatoes and add to pan with, ½ tsp cumin, and a pinch of salt and pepper and cook for 2 more minutes. Remove from heat, add cilantro, and let cool.

Combine beans, rice, and vegetable mixture. Adjust seasoning, and stuff the peppers with mixture. Put a few slices of cheese on each pepper and bake in the oven until cheese melts, about 8 to 10 minutes. Serve with sour cream.

Serves 6