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Mexican Stuffed Peppers

386 A Mexican-Style Stuffed Peppers.jpg
386 A Mexican-Style Stuffed Peppers.jpg

Mexican Stuffed Peppers


If you are like me and trying to find ways to eat healthy, clean and lean this summer, this stuffed pepper is for you!!! So toss out that tostada shell and serve your rice and beans in a perfectly grilled bell pepper instead!

Yield: 4 – 6

Oven: N/A

Preparation time: 15 minutes

Cook Time: 15 minutes

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4 red bell peppers, stem kept in tact, sliced from top to bottom splitting the stem in half, seeds removed

2 tablespoons olive oil

1, 15-ounce can black beans, kept in liquid

1/2 teaspoon ground cumin

2 cups cooked Spanish rice, still hot

1, 14-ounce can enchilada sauce, best quality possible

2 green onions, thinly sliced

1, 10-ounce package cotija cheese, crumbled

Optional garnish:

sour cream, as desired

freshly chopped cilantro


To prepare the bell peppers:

1.   In a medium size bowl, add bell peppers and olive oil using your hands to fully coat.

2.   Preheat a grill pan or BBQ over medium – high heat until hot, approximately 1 – 2 minutes. Add bell peppers and allow to cook until grill marks appear, approximately 6 minutes. Flip and cook the second side until grill marks form, another 5 – 6 minutes. Set to the side.

To prepare the beans:

3.   In a small saucepan, add beans and cumin. Using a wooden spoon or rubber spatula, combine until heated through.  

To assemble:

4.   In each roasted bell pepper, evenly divide rice, beans, a drizzle of enchilada sauce, Cotija cheese, green onions and if using, sour cream and cilantro to finish.

5.   Serve while hot!


Kitchen Note: For a little variety, consider using a combination of yellow, orange and red bell peppers.