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.
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.
There really is no way to go wrong with locally grown veggies. Cook them up, eat them raw, but either way- enjoy!
Recipe
Mexican Style Stuffed Peppers with a Twist
Ingredients
Mexican Rice
- 2 cups white rice uncooked
- 1 tablespoon olive oil
- ½ 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
- ½ 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
Nutrition details are an estimate, per serving.
Karen says
look like a good recipe - well try it
All that's Jas says
Looks delicious! My mouth is watering 🙂
Sarena @ Teal Inspiration says
This looks like a great recipe! Thanks for sharing!
Chrissa - Physical Kitchness says
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!
Angeline P says
We love stuffed bell peppers at our house! This will be a new one for us to try 🙂
Katie says
What a great recipe, Jessica! Thank you so much for sharing!
Katie
Katherines Corner says
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
Gabby says
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!
Miz Helen says
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