Mexican Stuffed Peppers -Wednesday weekly recipe post

Mexican Stuffed Peppers


The Stuff you need:

  • 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced
  • 2 large shredded chicken breasts
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
  • 1/2 tsp salt
  • 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

  • Preheat oven to 350
  • Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
  • Place cored peppers into a large baking dish
  • In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
  • Mix in jalapenos, and shredded cheeses
  • Stuff each pepper with your filling
  • Bake for 30-45 minutes, or until the peppers are tender
  • Allow to cool 10-15 minutes before enjoying


  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉

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