Mexican Stuffed Peppers

These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and USA Rice. Simple to prepare, they make a colourful addition to any fall meal. Use red, yellow or green peppers for a rainbow of colours.

8 large sweet peppers
Salt and pepper
3 cups cooked USA rice (750 mL)
1 can (19 oz/541 mL) black beans, drained and rinsed
1 can (12 oz/341 mL) corn kernels, drained
1 cup chopped medium onion (250 mL)
1/3 cup diced sweet red pepper (75 mL)
1 tbsp minced jalapeño peppers (15 mL)
1/2 tsp ground cumin (2 mL)
1/2 tsp dried oregano (2 mL)
1/2 cup shredded Monterey Jack cheese (125 mL)

Jalapeño pepper slices (optional)

Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside.

Combine rice, beans, corn, onion, red pepper, jalapeño peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated). Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.

Makes 8 servings.

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit