Everything tastes better smothered in cheese! In my shipment of cheese this month from the Dairy Farmers of Canada, there was also their magazine full of delicious recipes featuring Canadian cheese. The stuffed pepper recipe caught my eye and looked easy enough to make. My youngest daughter eats peppers whole like they were a piece of fruit. I was curious to see how she would like them baked full of beans, cheese and rice.
Surprisingly these Mexican Stuffed Peppers were quite filling! I had one and wasn’t sure if I’d be able to eat a second. Bridget ate the rice and the pepper separately scooping out the rice onto her plate. Whatever works I guess! At least she is tried them.
This recipe is great for nights you want to skip the meat. This will be one that I’ll be making again and maybe play around with the filling to see what tastes good.
What do you put inside your stuffed peppers?
You’ll also like this Slow Cooker Beef Enchilada Casserole.
- 4 bell peppers, your choice of kind, halved and seeded
- 1 can refried beans (about 2 cups)
- 2 cups cooked rice
- 2 tablespoons lime juice
- 2 cups cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped
- Salt & pepper, to taste
- Pre-heat oven to 375°F.
- Place peppers skin side down in an oven-safe baking dish.
- Mix together refried beans, rice and lime juice. Stuff peppers with bean/rice mixture.
- Mix cheese and cilantro together in a small bowl. Sprinkle over the peppers.
- Bake 15 to 20 minutes or until cheese is melted and peppers are tender.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 570mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 14g