How to Make Delicious Mexican Rice Stuffed Peppers

Are you looking for a delicious stuffed pepper recipe? You will want to try these Mexican Rice Stuffed Peppers for your next dinner party!

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I love how this recipe is so versatile. My Mexican Rice Stuffed Peppers could very easily be made dairy-free or even vegan! Or you could easily pair with your favorite grilled meat or rotisserie chicken.

How to Make Mexican Rice Stuffed Peppers

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I do have an easily printed copy of the recipe at the bottom of the post for you.

Ingredients:

• 2 Tablespoon olive oil or butter
• 1 cup wild rice
• 2 cups broth
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans, cooked (we used broad beans, but black beans would be more authentic)
• 2-4 Tablespoons diced jalapeno peppers (we used canned)
• 4-5 peppers, whole
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt & Pepper, to taste
• Optional garnishes: sour cream, salsa, cheese, cilantro

Directions:

Place the olive oil in a frying pan or stockpot over medium heat.

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Add the wild rice and toast until slightly golden, about 3 minutes.

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Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.

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Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.

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Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)

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Season the rice to taste with cilantro, cumin, salt, and pepper.

Add the diced jalapeno’s, to taste, and stir well.

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Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers.

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Print

Mexican Rice Stuffed Peppers

Course Sides

Cuisine Mexican

Servings 4

Author Haley's Vintage

Ingredients

• 2 Tablespoon olive oil or butter
• 1 cup wild rice
• 2 cups broth
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans cooked (we used broad beans, but black beans would be more authentic)
• 2-4 Tablespoons canned diced jalapeno peppers
• 4-5 whole peppers
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt & Pepper to taste
• Optional garnishes: sour cream, salsa, cheese, cilantro

Instructions

1. Place the olive oil in a frying pan or stockpot over medium heat.
2. Add the wild rice and toast until slightly golden, about 3 minutes.
3. Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
4. Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.
5. Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)

6. Season the rice to taste with cilantro, cumin, salt, and pepper.

7. Add the diced jalapeno's, to taste, and stir well.
8. Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers.

Recipe Notes

If you don't want fresh peppers, you can cook them with our without the rice at 350F for 15 minutes for a softer pepper flesh.

 

Other Great Recipes From Haley’s Vintage:

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