Mexican-style Stuffed Peppers
Enjoy a burst of vibrant flavors with these Mexican-style Stuffed Peppers! Loaded with zesty lime & coriander rice, hearty black beans, gooey cheese, and topped with creamy guacamole, this dish is a fiesta on your plate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 large mixed peppers, halved
- Oil, for drizzling
- 2 x 8.8 oz pouches lime & coriander rice, cooked
- 14 oz can black beans, drained and rinsed
- 6 Mexican-style chili cheese slices (or regular cheddar/Monterey Jack)
- 5.3 oz fresh guacamole
Instructions
- Preheat oven to 425°F. Remove seeds and pith from peppers. Arrange cut-side up in a roasting pan, drizzle with oil, season with salt and pepper, and bake for 20 minutes.
- Combine cooked lime & coriander rice with drained black beans in a bowl.
- Fill each roasted pepper half with the rice and bean mixture. Top with cheese slices. Bake for an additional 10-15 minutes until the cheese is melted and the filling is heated through.
- Top each stuffed pepper with a dollop of fresh guacamole just before serving.
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 20mg