As the weather gets cooler (except for those random 80 degree days in September) and football season is in full swing, spice up your game day dishes with a little Mexican flavor! You don’t have to be a football fan to enjoy this delicious dish, but since this post is going up in the Fall, football is obviously top of mind!

The focus of this dish was strictly vegetarian but that doesn’t mean you can’t sauté up a little ground turkey, beef or sausage and pop that into the mixture too!

Mexican Vegetable Stuffed Peppers – makes 6-8 peppers
6 green peppers
1 cup cooked rice
1 can of black beans
1 chopped red pepper
1/2 white onion – chopped
1 teaspoon chile pepper powder
1 teaspoon cumin
1 tablespoon salt
1 tablespoon pepper
1 small tomato – chopped

Get your rice cooking on the stove – one cup of either white or brown rice. Once that’s done, set aside because you will eventually use this as your final mixing bowl.

Clean and chop your ingredients – peppers and onions. Pre heat your oven to 350 degrees.




Get your chopped onion and red pepper into a pan with a little olive oil. Put in your spices and stir. Let cook for 5 minutes.


Then mix in your black beans, and let simmer for another few minutes. Finally top off with fresh cut tomatoes and cook for another 4 minutes.


Remove from heat and use a spoon that allows the liquid to drain out and scoop into the cooked rice. Mix all together.


Spray a cooking pan with cooking spray or drizzle a little olive oil on the bottom so the peppers don’t stick. Fill your peppers and place them in the pan.


Cook for 30 minutes or until the pepper is tender/soft.

Optional: for the last two minutes of cooking, place some shredded cheese on top and let it melt into the mixture – YUM!