Peppy Peppers
Peppy Peppers are vibrant stuffed peppers filled with spicy rice and cheesy jalapeno flavor, perfect for a flavorful appetizer or main course for spice lovers and casual gatherings.
Ingredients
Instructions
- Remove seeds from peppers and cut lengthwise.
- Combine hot cooked Spanish rice, Velveeta cubes, celery slices, and chopped cilantro. Mix lightly.
- Place the stuffed peppers in a shallow baking dish.
- Cover the dish with foil and bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapenos or substituting the Velveeta with a sharper cheese like pepper jack. You can also use quinoa or couscous instead of Spanish rice for a different texture. If you're short on time, pre-cooked rice works well. This recipe is versatile; try incorporating black beans for added protein. It's a great way to use up leftover rice, similar to how you'd use it in a Microwave Nacho Dip.
Serving Suggestions
These peppy peppers can be served as a main dish or a hearty side. They pair wonderfully with a fresh salad or a side of Elote Con Crema(Corn And Cream) for a delightful Mexican-inspired meal. Consider serving with a dollop of sour cream or guacamole on top for extra creaminess. For a complete feast, check out the Make Ahead Enchilada Casserole to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power until heated through, about 2-3 minutes. Alternatively, reheat in the oven at 350°F for 15-20 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Peppy Peppers contains roughly 220 calories, with 16g protein, 35g carbohydrates, and 6g fat. It is an excellent source of vitamin C (380% of the Daily Value), iron (143% of the Daily Value), and calcium (67% of the Daily Value). At about 220 calories per serving, it is a lighter, protein-rich choice.
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 make these peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them, cover with foil, and refrigerate for up to 24 hours before baking. When ready to bake, adjust the cooking time slightly as they may take a little longer to cook from cold.
What type of peppers work best for this recipe?
Bell peppers are commonly used due to their sweetness and size, but you can also use poblano or Anaheim peppers for a different flavor profile. Just ensure they are large enough to hold the filling and have a sturdy skin for baking.
Can I freeze the stuffed peppers?
Absolutely! Freeze the stuffed peppers before baking. Wrap each one tightly in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw them in the refrigerator overnight, then bake as directed. This makes for a great make-ahead meal option.
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).