AZ Health Zone/ Dinner

Mexican Stuffed Peppers

Mexican Stuffed Peppers

AZ Health Zone
Course Dinner
Cuisine Mexican
Servings 4


  • Cutting Board
  • Knife
  • Oven


  • Ingredients
  • 4 red bell peppers
  • 1 teaspoon vegetable oil
  • 1 cup chopped onions
  • 3 cloves garlic peeled and chopped
  • 1 chopped jalapeno or chipotle chile remove seeds if you like it mild
  • 1 Tablespoon chili powder
  • ½ teaspoon cumin
  • 1 15 ¼ ounce can diced tomatoes in juice
  • 1 cup cooked white rice
  • 1 cup fresh frozen, or canned corn
  • 1 cup cooked or canned pinto beans


  • Directions
  • Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  • Preheat oven to 350º F.
  • Cut the tops off the peppers, remove seeds and white membrane, and set aside.
  • Heat oil in a skillet and cook the onion until it starts to wilt, about 2 minutes.
  • Add the garlic, jalapeno, chili powder, and cumin.
  • Cook for 2 more minutes.
  • Stir in the tomatoes, rice, corn, and beans.
  • Cook until the liquid disappears and the stuffing holds together.
  • Spoon into the prepared peppers and set into a baking dish.
  • Bake for 1 hour or until the peppers are tender.


Nutrition Facts (Per Serving) Nutrient analysis per serving: calories, 237; carbohydrate, 47 g; protein, 9 g; total fat, 3 g; saturated fat, 0 g; trans fat, 0 g; cholesterol, 0 mg; fiber, 9 g; total sugars, 12 g; sodium, 352 mg; calcium, 110 mg; folate, 176 mcg; iron, 3 mg; percent of calories from fat, 11%. Makes 4 servings, one pepper each.
Keyword Bed Bell Pepper, Chipotle, jalapeno, White Rice

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