Southwestern Rice-Stuffed Peppers

(from castro15’s recipe box)

Categories: Sides


  • 2 cups cooked white rice
  • 1 cup canned chili beans
  • 1 cup fire-roasted corn
  • 1 bunch scallions, chopped
  • 4 small bell peppers, halved through the stem and seeded
  • 3/4 cup grated pepper jack cheese
  • Sour cream and fresh cilantro, for topping


  1. Preheat the oven to 400. Combine the rice, chili beans, corn and scallions in a medium bowl. Mix well.

  2. Stuff the peppers with the rice mixture and top with the cheese. Arrange in a baking dish and pour 1/2 cup water around the peppers. Cover with foil and bake until the peppers are tender, 30-35 minutes. Uncover and bake until browned, about 10 minutes. Top with sour cream and cilantro.

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