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    Home » Main dishes » Mexican Rice with Stuffed Peppers

    Mexican Rice with Stuffed Peppers

    Updated: Aug 31, 2020 · Published: Jul 24, 2015 · by Nicole · This post contains affiliate links.

    8.2Kshares
    Jump to Recipe - Print Recipe

    Mexican Rice with Mexican-Style Stuffed Peppers is a meal that has protein and fiber, all in one yummy dish.  I can’t imagine anything that could be wrong about a meal so ideal.

    Mexican stuffed peppers

     

    Mexican stuffed peppers

    This recipe is a little bit more time-involved than what I normally go for, but is worth it.  The Mexican Rice alone is the perfect accompaniment to any Mexican recipe you want to cook up.

    Once you’ve followed the directions for cooking up the Mexican Rice (see recipe below) all that’s left to do is slice open and seed the peppers, fill half of each pepper portion with refried beans and the other half with Mexican Rice.  Pop them in the oven, with or without the rest of the rice.

    A variation on this recipe that would cut your cooking time in half–which might very well be worth it for busy weeknight cooking–would be to fill the peppers with only refried beans and then top with cheese for the last 5-7 minutes of the baking time.  You could still serve them on top or on the side of the Mexican Rice for the same great flavor.

    Mexican Stuffed Peppers

     

     

    Mexican Stuffed Peppers

    There really is no way to go wrong with locally grown veggies.  Cook them up, eat them raw, but either way- enjoy!

    Mexican stuffed peppers

    Mexican Style Stuffed Peppers with a Twist

    All She Cooks
    These Mexican stuffed peppers is an easy, healthy dinner!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Main Course, Main dishes
    Cuisine American
    Servings 6
    Calories 359 kcal

    Ingredients
     
     

    Mexican Rice

    • 2 cups white rice uncooked
    • 1 tablespoon olive oil
    • 1/2 jalapeno sliced
    • 10 oz canned diced tomatoes with peppers with liquid
    • 4 cups chicken broth

    Stuffed Peppers

    • 2 bell peppers large, cut in half lengthwise and seeded
    • 16 oz refried beans canned
    • 1/2 cup Mexican-blend cheese shredded

    Instructions
     

    • Prepare Mexican rice by combining olive oil, uncooked rice, and sliced jalapeno in a skillet over medium heat. Stir on and off for about 10 minutes until slightly browned. Add diced tomatoes with peppers, including liquid, and chicken stock. Cover and cook over medium low heat for about 15 minutes. Time will vary depending on the type of rice used, so look at package directions for time.
    • To prepare stuffed peppers, cut in half lengthwise and seed. Add refried beans to fill one side of each pepper half, and then fill the other side of each pepper half with some of the Mexican rice. Layer a baking dish with the remaining Mexican rice and then top with stuffed peppers. Cover with foil. Bake on 350 for 30 minutes. Add shredded cheese to the top of stuffed peppers and bake for an additional 5-7 minutes.

    Nutrition

    Calories: 359kcalCarbohydrates: 63gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 1080mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 1772IUVitamin C: 69mgCalcium: 121mgIron: 2mg
    Keyword how to make Stuffed Peppers, mexican style stuffed peppers, stuffed peppers
    Tried this recipe?Let us know how it was!

     

    8.2Kshares
    Previous Post: « Grilled Bacon-Wrapped Stuffed Chicken Breasts
    Next Post: The Wilderness Resort in Wisconsin Dells – Summer of Fun! »

    Reader Interactions

    Comments

    1. Karen

      July 24, 2015 at 7:53 pm

      look like a good recipe – well try it

      Reply
    2. All that's Jas

      August 01, 2015 at 4:39 pm

      Looks delicious! My mouth is watering 🙂

      Reply
    3. Sarena @ Teal Inspiration

      August 09, 2015 at 1:03 am

      This looks like a great recipe! Thanks for sharing!

      Reply
    4. Chrissa - Physical Kitchness

      August 18, 2015 at 10:43 am

      I love Wisconsin too! Mostly because of the Green Bay Packers (lifelong fan right here) and cheese curds! Don’t like there and not from there but I’m a Midwestern girl raised, so that sort of counts, right?! Love this recipe. It’s on my must make list!

      Reply
    5. Angeline P

      August 19, 2015 at 9:50 am

      We love stuffed bell peppers at our house! This will be a new one for us to try 🙂

      Reply
    6. Katie

      August 19, 2015 at 1:34 pm

      What a great recipe, Jessica! Thank you so much for sharing!

      Katie

      Reply
    7. Katherines Corner

      August 22, 2015 at 8:55 am

      5 stars
      I love the addition of the jalapeno to this yummy recipe. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

      Reply
    8. Gabby

      August 25, 2015 at 1:28 pm

      Oh man! You are making me super hungry just after lunch! Thank you for Linking up with us at the Tips and Tricks link Party!

      Reply
    9. Miz Helen

      August 26, 2015 at 11:33 am

      5 stars
      Your Mexican Rice Stuffed Peppers look great. Thanks so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great day and come back soon!
      Miz Helen

      Reply

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    nicole, author of allshecooks.comNicole is a recipe developer, food photographer, and published cookbook author. At All She Cooks, she shares simple recipes to make every day a little bit more delicious. About Us

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