Friday, July 22, 2011

Stuffed Peppers

I was all set to make stuffed peppers with first batch of home grown peppers. Inspired from Mexican Cuisine, these colorful bites are festive and mighty tasty. Stuffed with rice and beans, topped with cheese and sauce and then baked at perfection, these peppers make delicious side dish along with Tacos/Enchiladas/Burritos.

Originally I had thought to make Indian version, stuff them with potato and onion and fry them on griddle.I so much love this dish but unfortunately cannot make often since it requires small and tender peppers. During summer, I pick fresh peppers from farm exclusively for this dish only.So this year when I decided to plant a few vegetables myself, peppers were top in the list. However, about the same time when first batch was ready, I also found small red, orange and yellow peppers as well in a local grocery store. Hence I decided to make Mexican style instead.

Yields 12 servings (Small size peppers)
Preparation Time: 10 Minute + soaking time
Cooking Time: 1 Hr

1/2 cup rajma/black kidney beans
1/4 cup sliced onions
1/4 cup corn
1/4 cup tomato, diced
2 tbsp black olives, chopped
1 clove of garlic, minced
1/4 cup rice
2 tsp taco seasoning
1 tsp olive oil
1/4 tsp cumin seeds
1 tbsp salsa
1/4 cup taco sauce
1/3 cup Mexican blend or cheddar cheese
12 pc peppers (I used different colors)

1. Scoop peppers and take out the seeds. Lightly brush them with olive oil and bake them at 350 F for 30-40 minute or until they are cooked. Turn the sides frequently
2. Soak beans for 6-8 hours and then pressure cook them
3. Cook rice with 1/2 cup of water, keep it aside
4. Heat oil in skillet, add cumin seeds, onion and garlic. When onions become translucent, add tomatoes, corn, olive, beans and rice
5. Add salt, taco seasoning, salsa and mix well, turn off the heat
6. Now stuff pepper with this rice-bean mixture, top with sauce, cheese and bake at 350 F until cheese is melted (About 10 minute) and then broil it for another 4-5 minute so cheese can form crispy layer
7. Serve hot


  1. these are my favorite peppers and they are so versatile in the number of ways you can make them - Yummy!!!

  2. So true..whether you stuff them with besan or potato in Indian style or with beans and rice in Mexican style, they are always yummy..