Mexican Inspired Rice stuffed Peppers

Inspired by Dainty Chefs

A healthy, vegetarian meal recipe – great for weeknight dinners!

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  • 1 ½ cups/ 375mL Dainty Time Wise Brown rice
  • 4 Red Bell Peppers
  • 1 Tbsp/ 15mL Olive Oil, plus additional for drizzling
  • 1 Garlic Clove, minced
  • 1 small Onion, diced
  • 1 Jalapeño Pepper, seeded & diced (optional)
  • 1 ½ cup/ 375mL Frozen Corn Kernels
  • 18oz/ 540mL Can Black Beans, drained & rinsed
  • 2 Italian Tomatoes, diced
  • Salt & Fresh Pepper to taste
  • 2 Tbsp/ 30mL Cilantro, chopped
  • 2 Tbsp/ 30mL Lemon Juice
  • 1 ½ cups/ 375mL Cheese (such as Cheddar or Monterey Jack), grated



Preheat the oven to 375°F / 190°C


Bring a medium-size pot of water to a boil and add the Dainty Time-Wise Brown Rice. Bring back to a simmer, reduce the heat to medium and simmer for 10 minutes. Drain rice and set aside in a large mixing bowl.


Heat a small sauté pan over medium-high heat. Add in 1 Tbsp of olive oil and add the onion. Cook for 2 minutes. Add the garlic (and diced jalapeno if using). Continue cooking for another 1 minute. Remove from heat and set aside.


Slice the peppers in half, top to bottom, and remove the seeds. Place on a lined baking sheet and drizzle a little olive oil over each half.


Add the corn, black beans, diced tomatoes, to the onion garlic mixture. Stir in the rice, cilantro, lemon juice and ½ the grated cheese, and season generously with salt and pepper to taste.


Stuff the peppers generously, cover with tin foil, and place in the oven for 30 minutes.


Remove the foil, raise the temperature to 425°F / 220°C.


Add the remaining cheese on top and continue cooking until the cheese is melted and bubbly. Remove and serve immediately.

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