Print

Delicious Mexican Rice Stuffed Bell Peppers Recipe to Try!

Print Recipe

Experience the vibrant flavors of Mexican Rice Stuffed Bell Peppers, a delightful dish that combines hearty rice, zesty spices, and colorful bell peppers. Perfect for family gatherings or a cozy dinner, this recipe will surely impress your loved ones.

Ingredients

Scale
  • 4 large bell peppers (any color: red, yellow, green, or orange)
  • 1 cup uncooked long-grain white rice
  • 2 cups vegetable or chicken broth (or water)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies (or regular diced tomatoes)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/2 cup fresh cilantro, chopped (optional, for garnish)
  • Salt and pepper, to taste
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). This ensures that your peppers cook evenly and the cheese melts beautifully.
  2. Prepare the bell peppers by slicing the tops off and removing the seeds. Set them aside. Make sure your peppers are sturdy; soft ones won't hold up during baking.
  3. In a medium saucepan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir occasionally to avoid burning the onions – you want them soft, not browned.
  4. Add the minced garlic, cumin, chili powder, and smoked paprika to the onions. Cook for an additional 1-2 minutes until the garlic is fragrant, ensuring you don’t let it brown, which can make it bitter.
  5. Stir in the uncooked rice, followed by the broth (or water). Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid. You should see small holes in the rice where steam escapes.
  6. Once the rice is cooked, remove it from heat and fluff it with a fork. Gently fold in the black beans, diced tomatoes (with their juices), corn, and half of the shredded cheese. Season with salt and pepper to taste.
  7. Carefully spoon the rice mixture into each bell pepper, packing it tightly but not overly so. Leave a bit of room at the top since the mixture will expand during baking.
  8. Place the stuffed peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes. This helps the peppers to steam and soften, developing a deeper flavor.
  9. After 25 minutes, remove the foil and sprinkle the remaining cheese over the tops of the peppers. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden, and the peppers are tender.
  10. Remove from the oven and let cool for about 5 minutes. Serve warm, garnished with chopped cilantro and lime wedges on the side for an extra zest!

Nutrition

Keywords: Be careful not to overcook the rice during the initial simmering step. It should be just tender, as it will continue to cook inside the peppers. You can also customize the filling with different beans or add ground turkey or beef for extra protein.

Find it online: https://mamablueberry.com/delicious-mexican-rice-stuffed-bell-peppers-recipe-to-try/