Recipe By Love2Cook
Rating
Published Jul 19th
Prep 30m Cook 1h Additional - Ready In 1h 30m
Servings 4 servings Calories 703

I’m not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o’-lanterns. Serve topped with sour cream and guacamole.

Recipe Ingredients

  • 2 cups water
  • 1 (8 ounce) package yellow rice mix
  • 2 tablespoons olive oil
  • 4 large green bell peppers, tops and seeds removed
  • 1 (16 ounce) can refried beans, or as needed
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can sliced black olives, drained
  • ¼ (8 ounce) jar salsa
  • 1 (8 ounce) package shredded Mexican blend cheese, divided

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
  3. 3 Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
  4. 4 Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts

  • Calories 703
  • Carbohydrate 87.1 g
  • Cholesterol 63.9 mg
  • Fat 30.7 g
  • Fiber 12.3 g
  • Protein 26.7 g
  • Saturated Fat 14.9 g
  • Sodium 2230.4 mg
  • Sugar 7.6 g

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Reviews

  1. I liked this recipe just the same as when I made it 6 years ago. Easy and flavorful. I'd leave out the corn next time because I don't feel it adds anything to the dish. Cook time is spot on and the rice, beans, and pepper make a perfect side dish for any main Mexican - Read more ...
  2. These are so cute for Halloween. When the cheese starts oozing from the eyes and mouth is when they look the best too.
  3. I substituted the beans with Beyond Meat faux meat crumbles. Delicious!
  4. This was tasty and VERY cute but I didn't like the fact that I had a lot of corn and refried beans and yellow rice left over after making these. The stuffing ingredients will probably fill 8 to 10 large bell peppers.
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