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Ever since I watched the documentary, Forks Over Knives,  I have been even more sold on the idea that stuffing your face with vegetables is really the way to live. Although I am not officially a vegetarian, I eat a ton of vegetables, but sometimes I get bored with eating the same old ones day after day. To add some variety to my veggie intake, I decided to make my own version of a Mexican Stuffed Pepper (which is essentially a veggie burrito inside a pepper vs a flour tortilla). Check out the recipe below for step by step instructions. Enjoy!

Mexican Stuffed Peppers

Garnishes: Mexican cheese shredded blend, scallions, cilantro, guacamole, salsa, low fat sour cream, lime juice

*Nutrition information is without the addition of toppings/garnishes.

This is a great meal to make if you have guests or if you really enjoy leftovers!

Mexican Stuffed Peppers

Directions:

  1. Rinse peppers with cold water. Dry with clean towel.
  2. On a clean cutting board, slice off the tops of each pepper and scoop out the seeds with clean hands or with a spoon. Your hands should be clean regardless.
  3. Fill a large pot or sauce pan 3/4 full with cold water. Place the peppers and tops of the peppers in the pan and cover. Place the pot on the stove and place on high heat. Allow peppers to cook (blanch) in boiling water for 3-5 minutes until very bright in color and somewhat tender (but NOT soft). If the peppers get too soft at this stage they are difficult to work with and in my opinion (don’t taste very good).
  4. Carefully, remove peppers from the boiling water using tongs. Drain on a clean towel or paper towel. Turn off stove.
  5. Place peppers and tops in a large baking dish (about 9×13)
  6. In a separate pan, cook the brown rice according to package instructions (about 35-40 minutes until it has small holes in the top like this)
  7. In another pan, saute garlic, onion, zucchini, yellow squash, red pepper, carrots with olive oil on medium/high heat until tender about 5-10 minutes. You might want to add a little bit of water to the pan to “steam” saute vs adding any olive oil. Once vegetables are tender, add the beans and stir to combine.
  8. In the mean time, chop up garnishes (scallions and cilantro) and place in small bowls.
  9. Once the rice has finished cooking, prepare your work station, and get ready to fill up the peppers!
  10. Fill each pepper with 2 tablespoons to 1/4 cup of brown rice (varies depending on the size of the pepper).
  11. Next, add the veggie/bean mixture.
  12. Now top each pepper with shredded cheese. For vegan peppers, try rice or soy cheese.
  13. Preheat oven to 400 degrees Fahrenheit and place pan into the oven for 15-20 minutes or until cheese is melted and is golden brown. Note* leave the tops of the peppers off for the baking.
  14. Carefully, remove the pan from the oven and place on a heating pad or heat safe surface. Turn oven off. Place the tops of the peppers back on for serving.
  15. Slice peppers in half for serving and adding toppings.
  16. Top with guacamole, salsa, sour cream, chopped cilantro, scallions, fresh lime juice and serve with ice cold water and some tortilla chips.

8 Responses

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  1. Wow! What a great way to avoid the extra calories from a tortilla. Your photos and instructions are so clear. I’ll definitely be making this meal soon. Thanks for sharing.

  2. This looks SO tasty. I love the idea of stuffed peppers and cheese- really nice summery food..Especially for an outdoor dinner party or something :) Love it!

  3. @Saguna…thank you! These peppers are so easy to make and make excellent leftovers.

  4. @Elaine….thank you very much. Yes, I prefer the tortilla-less burrito too. Peppers make excellent substitutes.

  5. Jayne

    this looks amazing and something my three sons AND my husband I will enjoy, thanks!

  6. Hilary

    Love these! I have a non-pepper-loving husband so I put the filling into a tortilla for him – I even baked in the same pan with the peppers for me. I love how you can squeeze so many vegetables into a meal without my noticing!

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