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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This simple technique makes stuffed peppers even more delicious.
See how to make a hearty vegetarian main course.
Peppers are filled with rice, veggies, and feta cheese.