Mexican Stuffed Peppers
Ingredients1 h 30 m servings 703 cals
- Preheat oven to 325 degrees F (165 degrees C).
- Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
- Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.
Per Serving: 703 calories; 30.7 g fat; 87.1 g carbohydrates; 26.7 g protein; 64 mg cholesterol; 2230 mg sodium. Full nutrition
ReviewsRead all reviews 4
It took me making another Mexican type stuffed pepper from this site to realize how much I appreciated this one and the simplicity of it. There is a lot of flavor here with little effort. I don'...
This was tasty, and VERY cute, but I didn't like the fact that I had a lot of corn and refried beans and yellow rice left over after making these. The stuffing ingredients will probably fill 8 t...
I substituted the beans with Beyond Meat faux meat crumbles. Delicious!