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Mini Sweet Peppers stuffed Mexican Style
Rini
Mini Sweet Peppers Stuffed With Mexican Flavors. I used yellow rice, black beans and onions to stuff these peppers. Perfect valentine's day dinner or as a side dish
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Mexican
Servings
4
serving
Calories
396
kcal
Ingredients
1x
2x
3x
6
Mini Sweet Peppers
1
cup
yellow rice
(brown rice or yellow rice)
1
can
black beans
strained and washed
½
cup
red onions
finely chopped
1
cup
sweet kernel corn
(optional)
1
tsp
chili powder
1
tsp
kosher salt
1
tsp
sunflower oil
cilantro
for garnish
½
tsp
turmeric
(optional)
1
tsp
cumin seeds
(optional)
Olive oil
for basting the mini sweet peppers
3
cup
enchilada sauce
I used my GF enchilada sauce
Instructions
Preheat oven to 375 degrees
Cut the tops of the mini sweet peppers and remove the seeds inside them
Wash them thoroughly and dry them
Baste the peppers with olive oil and place them in a baking pan
Bake them for about 20 minutes or until the outside skin starts to wrinkle
Remove from the oven and allow to cool
While the peppers are baking, assemble the stuffing
Cook the rice and strain it
In a small pan, heat the sunflower oil
Add the cumin seeds and let them brown slightly
Add the red onions and roast them until golden brown
Add the cooked rice and the beans
Add remaining ingredients
Stir well
Once the mini sweet peppers have cooled to the touch, generously stuff them with rice mixture
Place the peppers in a baking pan again and top with
Enchilada Sauce
Heat in the oven for 10 more minutes at 350 degrees
While the peppers are being heated, prepare the plate for serving
On the plate, add half a ladle of the creamy enchilada sauce
Place peppers on the sauce and top with more sauce if desired
Garnish with coriander
Notes
This recipe is best served hot.
Please note that the nutrition info is approximate
Nutrition
Serving:
8
g
Calories:
396
kcal
Keyword
Gourment vegetarian recipes for valentine's day
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