Peppers Ole
Colorful stuffed bell peppers filled with savory rice, beans, corn, and melted cheese, topped with salsa, tortilla chips, and cilantro for a flavorful, easy-to-make meal.
Ingredients
- 4 large green bell peppers, halved and seeded ⓘ
- 2 Tbsp water ⓘ
- 2 cups cooked rice
- 4 oz shredded sharp Cheddar cheese ⓘ
- 1/2 cup dairy sour cream ⓘ
- 1 (16 oz) can Mexican seasoned beans (undrained) ⓘ
- 1 (11 oz) can whole kernel corn with red and green peppers (undrained) ⓘ
- 1/2 cup salsa ⓘ
- 8 tortilla chips
- fresh cilantro (optional) ⓘ
Instructions
- Place peppers and water in an ungreased 9 x 13-inch microwave-safe dish or divide between two 8-inch microwave-safe dishes.
- Cover and microwave on High for 2 minutes, then drain.
- In a medium bowl, combine cooked rice, shredded Cheddar cheese, sour cream, Mexican seasoned beans, and whole kernel corn with red and green peppers.
- Spoon heaping 1/2 cup of the filling into each pepper half.
- Cover and microwave in the 9 x 13-inch dish on High for 15 to 16 minutes or until peppers are tender.
- If using two 8-inch dishes, microwave each for 6 to 8 minutes.
- Top each pepper with a tablespoon of salsa, a tortilla chip, and cilantro if desired.
Tips & Substitutions
For added flavor, consider using cooked quinoa instead of rice for a nutritious twist. You can also substitute the sharp Cheddar cheese with pepper jack for a spicier kick. If you prefer a vegetarian option, feel free to use a plant-based sour cream. This recipe can be made ahead and frozen for an easy weeknight meal.
Serving Suggestions
Serve these stuffed peppers with a side of fresh guacamole or a crisp green salad for a complete meal. They also pair beautifully with Quick 'N Tasty Nacho Dip for added crunch and flavor. Garnish with extra cilantro and a squeeze of lime for freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, or until heated through. Avoid overheating to prevent the peppers from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Ole contains roughly 433 calories, with 14g protein, 76g carbohydrates, and 6g fat. It is an excellent source of protein (28% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 737mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Absolutely! While green bell peppers are traditional, you can use red, yellow, or orange bell peppers for a sweeter flavor. Poblano peppers also work well for a spicier option. Just adjust the cooking time as needed based on the size of the peppers.
Is it possible to make this dish ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them, cover tightly, and refrigerate for up to 24 hours. When ready to cook, simply microwave as instructed, increasing the time if they are chilled.
What can I serve with these stuffed peppers?
These stuffed peppers are versatile and can be paired with various sides. Consider serving them with Mexican rice or a simple corn salad. For a heartier meal, you can also serve them alongside Ortega Chili And Tortilla Casserole for a delicious Mexican-themed dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).