Mexican Stuffed Peppers | The Daily Dish

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Mexican Stuffed Peppers

No Comments | Written on April 2, 2014 at 5:00 am , by

This recipe is a vegetarian version of stuffed peppers with a Mexican twist!

The filling is made of brown rice, vegetables and beans with a kick from chipotle peppers.  Should there be any leftover filling after you stuff the peppers,, it makes a great stuffing for enchiladas, burritos, or quesadillas.

My favorite part of the recipe is the crunchy pepita topping.  It’s made with chopped pumpkin seeds, cheese and (here’s the twist) Grape Nuts cereal!

Keep reading for the recipe…

My favorite trick when making stuffed peppers is to use a large muffin pan.  The deep wells keep the peppers upright for stuffing and while cooking in the oven.

In this recipe, you place 1 tablespoon of water in the well of each muffin cup.  This helps steam the pepper during the cooking process in the oven.

Ready to make “Mexican Stuffed Peppers?”

Follow this link for the recipe –>



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