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Mexican rice and corn-stuffed peppers recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious stuffed peppers with rice, beans, and corn - a versatile side dish for any grilled meat.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1/2 tsp Mexican chilli powder
  • 125g tub microwave super grains brown and riceberry rice
  • 125g can kidney beans, drained, rinsed
  • 125g can corn kernels, drained, rinsed
  • 1 tomato, finely chopped
  • 40.00 ml finely chopped fresh coriander leaves, plus extra leaves to serve
  • 4 yellow bullhorn peppers
  • 62.50 ml grated tasty cheese
  • Light sour cream, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan-forced. 2. Heat oil in a large frying pan over medium-high heat. 3. Sauté onion for 5 minutes until softened. 4. Stir in garlic and Mexican chilli powder; cook for 1 minute until fragrant. 5. Remove from heat and mix in rice, beans, corn, tomato, and coriander until well combined.
  • 1. Halve the peppers lengthwise and remove and discard membranes and seeds. 2. Grease a baking tray and arrange the peppers on it. 3. Fill each pepper with the rice mixture. 4. Top with cheese and bake for 20 minutes until golden and melted. 5. Finish with a drizzle of sour cream, sprinkle of extra coriander, and serve.

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