Mexican Style Stuffed Bell Peppers

Recipe Image

Total Time:    45 minutes

Nutritional per serving
Calories: 290 kcal
Fat: 6 g
Protein: 15 g
Carbohydrates: 38 g

Ideal as a side or a healthy snack, this super colourful, spicy Stuffed Bell Peppers recipe is one to check out.


Makes 4 servings

  • 2 bell peppers, any colour
  • 100g instant brown rice
  • 100g chunky-style mild salsa
  • 1/2 tin canned black beans, rinsed and drained
  • 150g canned sweetcorn
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices half fat cheddar cheese
  • 1 tablespoon chopped fresh parsley


  1. Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
  2. Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chilli powder, cumin, salt and pepper.
  3. Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices.
  4. Continue baking 5 minutes or until cheese is melted and filling is hot.
  5. Sprinkle with chopped parsley.

Recipe and photo courtesy of  The Comfort of Cooking

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