May 5, 2014

Vegetarian Mexican-Style Stuffed Mini Peppers

Give your taste buds a fun ride with these vegetarian stuffed mini sweet peppers!  They are given a Mexican spin using cilantro, lime, black beans, rice, corn, tomatoes, onions, and even a little splash of tequila.  The sweetness of the peppers are beautifully balanced by the spice from the jalapeno, cayenne, and crushed red pepper flakes.  Happy Cinco de Mayo!


  • 1 lb mini sweet peppers
  • 1/2 c corn 
  • 1/4 c tomato, diced 
  • 2 tbsp onion, minced 
  • 1 large clove garlic, finely minced 
  • 1/4 c black beans, drained and rinsed 
  • 1/4 c shredded cheddar cheese, plus more for topping 
  • 1 jalapeno pepper, seeded and finely minced 
  • 1 tbsp fresh cilantro, finely minced 
  • 1/2 tsp lime zest 
  • 1/2 tbsp freshly squeezed lime juice 
  • Splash tequila 
  • 1/4 tbsp chili powder 
  • 1/8 tsp ground cumin
  • 1/16 tsp smoked paprika 
  • Pinch cayenne pepper, or to taste 
  • Pinch crushed red pepper flakes, or to taste
  • 1 c cooked long grain rice.
  • 1/2 tsp salt, or to taste 
  • 1/8 tsp pepper, or to taste 
  • 1 large egg


Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil.  Cut the mini peppers in half lengthwise.  Remove the ribs and seeds with a paring knife.  Boil the peppers for 5 minutes.  Drain and set aside.

Meanwhile, make the filling.  In a large bowl, combine the corn, tomato, onion, garlic, beans, cheddar, jalapeno, cilantro, lime zest, lime juice, tequila, chili powder, cumin, smoked paprika, cayenne pepper, red pepper flakes.

Stir in the rice and season with salt and pepper, to taste.  Stir in the egg.

Prepare the stuffed peppers.  Season the peppers with salt and pepper.  Use a teaspoon to stuff the peppers with the filling.  Top with some additional shredded cheddar cheese.

Bake on a lightly greased baking sheet for 30 minutes.  Garnish with cilantro.


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