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19Ingredients
85Minutes
350Calories
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Description
These Mexican-spiced bean, rice, and cheese stuffed peppers are a delicious and filling vegetarian dinner option. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat the oven to 375°F.
- Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
- Finely chop the onion and pepper tops. Mince the garlic and cilantro.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol25mg8% |
Sodium1290mg54% |
Potassium800mg23% |
Protein15g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber13g52% |
Sugars6g |
Vitamin A25% |
Vitamin C180% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(26)

Sabrina Compton 7 months ago
tasty and somple to make. ingredients were not much but the flavor was delicious and room to alternate and improvise

Lara Bredeveldt 9 months ago
I really enjoyed this meal. I added in some mince and a hotter chilli.
I thought it worked well but you’ll need to use your own discretion with some of the cooking times.

Silva a year ago
Yummy! I followed the suggestion of another person's comment and made it into a casserole. I doubled all the ingredients, sauteed the peppers and onion for twice as long, and baked it in a 9x13 casserole dish for approximately 30 minutes. It turned out really well. It was a tad spicy due to the green chilies and my substitution of chipotle chili powder in place of regular chili powder. I also added smoked shredded pork and extra cheese to each individual serving, and froze some of the servings for later use. They tasted very good even after being frozen. Last comment: I used short grain brown rice because I think it has a better texture & flavor compared to regular long grain brown rice. I find it's least expensive to buy in the bulk bin at WinCo. 🙂 Happy cooking!

Steve a year ago
Peppers may have been too large to get soft. Will try smaller ones next time. My 11 and 13 year old approved!

Brianna Mills 2 years ago
Turned out amazing! I just put them on a cooking tray and let the timer run. They are perfect!

Lynne Stelljes 2 years ago
Great!!!! We used jalapenos instead of the canned green chilis. Added a nice kick to it :)

Nash 2 years ago
Delicious! Great flavor, easy to make, the filling could be used for lots of dishes.

Cathy Ammlung 2 years ago
I ended up doing this as a "deconstructed stuffed pepper casserole " because when I first saw the recipe, I had 2 small narrow red peppers, not 4 big ines to stuff. But no worries. I doubked the ingredients and put it in a 9x13 pan. Part was served alongside a slow cooker Cuban style pork roast. The rest was portioned and frozen or refrigerated for ready in an instant burritos or for stuffing into, you know, actually full sized bell peppers. Or maybe I will add some chorizo or pulled pork and serve the glorious mess over spaghetti squash. At any rate, very tasty and obviously very versatile.

Linda Crawford 3 years ago
I did not realize it was meatless. For the start i did not add all the spices. I added a taco pack. After I sound out it was meatless I cooked the meet added chili powder, cumin, garlic, and onion powder. I of course had extra stuffing but it came out great. Family loved it.

Tony Frias 3 years ago
It was delicious, losts of flavor and very filling. Next time i will try roasting the bells over a open flame and baking with just a bit less water and time.