sweet stuffed peppers recipe

Mini Sweet Peppers stuffed Mexican Style

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
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 serving
Calories 396kcal
Author Healing Tomato



  • 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


This recipe is best served hot.
Please note that the nutrition info is approximate


Serving: 8g | Calories: 396kcal