Stuffed Bell Peppers

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Like most, every now and then I get the cravings for certain foods — this week, it was Mexican especially after I stumbled upon a Chipotle (I have not seen one for months). Giving that I was still reeling from my trip to Chipotle, I decided to get creative and make something of my own (not necessarily Mexican, but inspired by my Chipotle trip). Now, I would advise others to purchase the ingredients that you would like to add to this dish prior to making it, but if you are a cook that can make lemonade with lime, you can make anything with what you have – granted, you have the essential ingredient(s) like the bell pepper. This time around I decided to make this first-time dish at random with curiosity and hunger as motivation. It did turn out great so I do plan on making this again but with some tofu or something else. You can definitely mix in whatever ingredients you like. For stance, my co-workers suggested to add ground beef, shrimp, fish or shredded chicken to complement this meal.

(Serving: 4-6)

Dry Ingredients:

whole of  Bell Peppers

2 1/2 tbsp of Ms. Dash – Garlic and Spices 

1/2 tbsp of Garlic Powder (Yes, I added some more Garlic 🙂)

1 1/2 cup of Rice

3 tbsp of Oregano (Optional I love parsley)


Wet Ingredients:

2/3 cup of Water

2 1/2 ounces of Shredded Cheese (American / Cheddar) – choose your favorite or mix them

1  cup of Libby’s canned Sweet Corn (with its juices)

1 1/3  cup of Goya canned Kidney Beans


For Gluten-Free Guests:

Try the …

Corn is safe 🙂 – check out the info on  The Gluten-Free Chef

Gluten-free Cheeses such as – CheddarSwiss or Parmesan and Parmigiano-Reggiano

Gluten-free rice – (rice is considered gluten free, but here are some options) – Whole-Grain Brown Rice, Black Rice, Long-Grained Basmati Rice or Polished White Rice

Let’s Get Started!

  1. Cut the core out and clean the inside of the bell peppers (rinse water to remove all the seeds)
  2. Prepare the rice – boil water, pour in the kidney beans (you can use the beans you like). Let the beans boil slightly then pour in the rice.
  3. De-can the sweet corn and pour out the excess juices – I left just enough in to add flavor.
  4. Pour the cooked rice into a bowl. Then, pour in the sweet corn into the bowl and mix well until the corn is spread evenly among the rice.
  5. Mix the seasoning in to the bowl. Let it sit for 3-5 minutes. Then stuff the bell peppers  with the mixed ingredients until it reaches the rim of the bell pepper.
  6. Shred the cheese into another mixing bowl (or, directly on the bell peppers). Then, sprinkle the cheese on top of the peppers to cover the mixed rice.
  7. Drizzle the olive oil (or cooking oil of your choice) in to a non-stick baking pan and place the stuffed bell peppers in the pan.  Place the pan into the pre-heated oven (350 degrees). [Update]: Keep in the oven for 30 minutes to 1 hour. Let it sit for 30 mins.


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For more flavor, you can mix in seasoning to the water you’ll use to baste the  Bell Peppers. Add more cheese!!! 😉

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  1. Def going to try this. I’m from Louisiana so stuffed bell peppers for me are packed with meat and/or seafood, and something I’ve had to pass on since going veg. Love your take on it. I may try using quinoa instead of rice.

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