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Mexican Stuffed Peppers
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Rating: 3.9/5 (33 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 376
% Daily Value**
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 738mg
Total Carbohydrate 73g
Dietary Fiber 14g
Sugars 20g
Protein 14g
Vitamin A  43%Vitamin C  214%
Calcium  11%Iron  31%
Potassium  40%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mexican Stuffed Peppers

Recipe Tags: Vegetable Recipes

Date Added: December 26, 2015
If you find yourself adding hot sauce to your stuffed green peppers or if you crave something different for Mexican night than the same old boring tacos, then this is the recipe for you. Substitute a can of spicy diced tomatoes to really kick this peppers up a notch. Your guests might like these with a little sour cream on the side too.


4 Pepper, Sweet Red or green
1 tablespoon Olive Oil
1 cup Onion chopped
2 Stalks Of Celery diced
1 teaspoon Ground Cumin Seed
1 teaspoon Chili Powder
1 teaspoon Basil
1/2 teaspoon Oregano
2 cups Brown Rice cooked
1 1/2 cup Kidney Beans cooked and drained Red
Cayenne Pepper to taste
1 1/2 cups Canned Tomatoes with juice
6 oz Tomato Paste
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1. Wash the peppers and cut them in half lengthwise. Remove the seeds.

2. Place the peppers, cut side facing down, on a rack above boiling water.

3. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. To ensure even cooked, do not stack the peppers on top of each other; keep them in a single layer. If you have a wok with a steaming rack, all the peppers can be steamed at the same time. If not, do them in two batches.

4. Heat the olive oil in a large skillet. Add the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender.

5. Add the cooked rice and beans. Mix well; then add the cayenne to taste. Mix again.

Comments on Mexican Stuffed Peppers Recipe:

Posted by a Visitor - April 30, 2012
This recipe doesn't say anything about the tomatoes or tomato paste.... I found it works better by cutting off just the top of the bell pepper, and de-seeding, as opposed to cutting in half. Unless the bell peppers are huge, they end up being too small. A small variation that was super yummy- we placed all the stuffed peppers into a baking pan, and covered with shredded cheese. Then, we placed the pan in the oven at 350 for 5 minutes. YUMMMMMY! Tasted delicious. (We didn't have any canned tomatoes (just paste), or kidney beans, but it still tasted great!)
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 43% of your daily recommended intake per serving. This recipe is high in Vitamin C with 214% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Rice, Hot Pepper, Celery, Onion, Olive Oil allergies.
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