This year, I’m making more of an effort to share our healthy recipes here on Sugar, Spice & Glitter – and today, I’m bringing you a family favorite, Mexican Rice Stuffed Peppers – a dish that even my rice-hating, pepper-hating girl LOVED!

Mexican Stuffed Peppers

There is no rhyme or reason to the recipes that our kids turn their noses up to.

For some reason, my daughter has decided that rice is horrible and peppers are the one vegetable that I’ve had the hardest time getting her to eat.

This is a child who begs for artichokes and mushrooms as her “treats” at the grocery store, prefers spaghetti squash to actual spaghetti – yet for some reason, peppers are a non-starter.

And of course, I couldn’t just count my blessings and leave well enough alone. I had to start experimenting and trying to come up with at least ONE bell pepper recipe that she would eat… and we struck gold on two!

To get her to eat these Mexican Rice Stuffed Peppers, I provided lots of avocado on the side (mashed with a bit of lime juice and salt) and she basically smothered the peppers with avocado and cheese – like a healthier plate of nachos.

Just one of these peppers serves as a filling lunch option, or serve them as a delicious side dish – they’d be perfect alongside a small portion of steak! You could also add a bit of cooked meat into the rice mixture for an alternative to tacos.

I think they also make a great option for entertaining – a super flavorful, healthy recipe with minimal prep time that appeals to any lover of Mexican food.

You can serve these peppers raw for a crunchy exterior, or cook them for a bit for a softer, fork-tender pepper. Personally, I prefer them cooked.

Ingredients for Stuffed Mexican Peppers

• 2 Tablespoon olive oil or butter
• 1 cup wild rice
• 2 cups broth
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans, cooked (we used broad beans but black beans would be more authentic)
• 2-4 Tablespoons diced jalapeno peppers (we used canned)
• 4-5 peppers, whole
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt & Pepper, to taste
• Optional garnishes: sour cream, salsa, cheese, cilantro

Tip: adjust the seasoning to your personal tastes – whatever you typically like to add to tacos will go well here.

Kitchen Tools You May Find Helpful

• Frying pan
• Measuring cups and spoons
• Sharp kitchen knife
• Cutting board
• Baking tray
• Spatula or wooden spoon

How to Make Mexican Rice Stuffed Peppers

If cooking the peppers, preheat oven to 350F

Place the olive oil in a frying pan or stockpot over medium heat.

Add the wild rice and toast until slightly golden, about 3 minutes.

Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.

Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.

Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)

Season the rice to taste with cilantro, cumin, salt and pepper.

Add the diced jalapeno’s, to taste, and stir well.

Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers.

Optional: If you don’t want fresh peppers, you can cook them with our without the rice at 350F for 15 minutes for a softer pepper flesh. If you cook with the rice, cover loosely with tinfoil.

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Mexican Rice Stuffed Peppers

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Ingredients

• 2 Tablespoon olive oil or butter
• 1 cup wild rice
• 2 cups broth
• 1 cup diced tomatoes with juice
• 1 cup fresh corn
• 1/2 cup beans, cooked (we used broad beans but black beans would be more authentic)
• 2-4 Tablespoons diced jalapeno peppers (we used canned)
• 4-5 peppers, whole
• 1/2 cup fresh cilantro
• 1 teaspoon cumin
• Salt & Pepper, to taste
• Optional garnishes: sour cream, salsa, cheese, cilantro

Instructions

1. If cooking the peppers, preheat oven to 350F
2. Place the olive oil in a frying pan or stockpot over medium heat.
3. Add the wild rice and toast until slightly golden, about 3 minutes.
4. Add the broth and cover, reducing the heat to low. Cook until the broth has almost been fully absorbed, about 15 minutes.
5. Stir in the tomatoes, corn, and beans. Cook until the broth is fully absorbed, about 5 additional minutes.
6. Meanwhile, cut the tops off of your whole peppers and remove the insides. (Discard)
7. Season the rice to taste with cilantro, cumin, salt and pepper.
8. Add the diced jalapeno's, to taste, and stir well.
9. Taste one final time and adjust before scooping the rice-vegetable mixture into your peppers.
10. Optional: If you don't want fresh peppers, you can cook them with our without the rice at 350F for 15 minutes for a softer pepper flesh. If you cook with the rice, cover loosely with tinfoil.

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These stuffed Mexican rice peppers are a hearty, healthy option that take minutes to whip up and are a flavorful alternative for Taco Tuesday.

For more delicious Mexican-inspired meals, check out our Slow Cooker White Chicken Enchiladas or our round-up of 20+ Delicious Mexican Meals.