Recipe by Love2Cook
"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."
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1 (8 ounce) package
yellow rice mix
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
1/4 (8 ounce) jar
1 (8 ounce) package
shredded Mexican blend cheese, divided
It took me making another Mexican type stuffed pepper from this site to realize how much I appreciated this one and the simplicity of it. There is a lot of flavor here with little effort. I don't feel it serves as a main dish as some of the others do but it makes for a perfect tasty side dish to serve with your Mexican food. I plan on making this one again soon.
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.
I substituted the beans with Beyond Meat faux meat crumbles. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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