Mexican Rice Stuffed Mini Peppers
These Mexican Rice Stuffed Mini Peppers are a fun fiesta for your mouth made with sweet mini peppers, Mexican inspired rice, cheddar, and a variety of toppings!
Servings 12
Ingredients
- 1 bag mini sweet peppers
- 1 cup rice
- 2 cups water
- 1 - 15 oz. can black beans rinsed and drained
- Generous 1/4 cup onion chopped
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 cup crushed tomatoes
- 1 cup shredded cheddar
- Salt and pepper
- Optional toppings: sour cream chopped scallions, hot sauce
Instructions
- Cut the mini sweet peppers in half and remove the rib and seeds. Set aside.
- Add rice and water to a pot and bring to a boil. Drop to a simmer, place a lid on the pot, and allow rice to cook until fluffy, 15-20 minutes.
- While rice cooks, add the beans, onion, cumin, paprika, garlic powder, and crushed tomatoes to mixing bowl.
- When the rice is cooked and still warm, stir in the black bean mixture.
- Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
- Fill each pepper half with the rice mixture. Then, sprinkle a little shredded cheddar cheese on top.
- Cook for 20 minutes, or until the cheese has melted.
- Top with sour cream, chopped scallions, and hot sauce, if desired.