Recipe Box, Stuffed Peppers Ole!
This is a great twist on the usual Mexican burritos and enchiladas, and it is chock full of vegetables
You can lighten it up by eliminating the rice, sour cream and cheese
if you’re a saint
which I’m not, so I made some Happier than a Pig in Mud Mexican Rice
and under cooked it just a tad and put it in the bottom of a baking dish
Then a remembered I had some leftover Homemade Velveeta in the fridge and decided to tuck a little in each pepper for a little extra creaminess
Load the pepper halves with the chicken, corn and black bean mixture and place on top of the rice
Now comes the fun part! Mix sour cream and refried beans and season with a little chili powder and cumin
Frosting!!
Spread it over the stuffing
and add cheddar sprinkles! Now you have cupcakes!
Refrigerate for several hours if you want to make these ahead of time
Bake at 350 for 45 minutes or until heated through
Serve with a little crispy lettuce
Enjoy!
Here’s the recipe:
STUFFED PEPPERS OLE
Equipment
- slow cooker
Ingredients
- 2 large sweet peppers any color, halved, cored and cleaned of seeds and white membranes
- 1 large sweet onion diced and divided in half*
- 1 can 15 oz. black beans rinsed and drained well
- 1 can 15 oz. corn rinsed and drained well
- 2 large bone in chicken thighs
- 2 cups chicken stock**
- 2 oz. Velvetta cheese or other cheese cubed [optional]
- 2 oz. sharp cheddar grated
- 1/2 cup sour cream
- 1 cup refried beans
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- prepared rice
Instructions
- Place chicken thighs in a slow cooker with chicken broth and cook on high for 3-4 hours. Reserve stock for rice. Prepare rice until almost cooked and place in a cooking oil sprayed baking dish.
- Shred chicken and toss with drained corn, black beans and onion. Season with salt and pepper. Fill peppers half way and tuck in some Velveeta or cheese cubes if desired, and then place in baking dish on top of rice. Pile more filling on top of pepper halves.
- Combine sour cream, refried beans, chili powder and cumin. Gently spread “frosting” over the filling in the peppers. Sprinkle with grated cheese. Can be refrigerated at this point until baking. Bake at 350 for 45-60 minutes until heated through. Makes 4 large servings
Notes
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Jenna, I’m not a big fan of stuffed peppers but I think I’d be happy with your frosted version served with Lynn’s rice… and if I had a frozen margarita 🙂
I love stuffed peppers, but haven’t fixed them this way – with the rice on the bottom and the bean spread on top. It makes them totally different! I think I’ll have to try this soon. How about tonight?
This looks wonderful! Pinning to my nummies board and the Tex/Mex board I belong to on Pinterest….this is right up my alley. ❤❤
Refried beans in a stuffed pepper? I’m sold! This looks so good.. I’m going to have to try this recipe this weekend!
Yummy! While you’re pouring a margarita for Mary would you mind getting out one more glass? I love stuffed peppers and thanks for the shout out:@)
Oh this looked so yummy I had to pin it!
Have a lovely weekend.
thank you Laura!
My husband loves stuffed pepper and this version is different. I am pinning this.
How fun! We both did stuffed peppers! Thanks for joining Tasty Tuesday!
What a great idea! I love stuffed peppers but always make the same recipe. I love your Mexican take on this dish. I can’t wait to try it. Visiting from Four Seasons Blog Hop. Have a great day!
I just love the stuffing for your peppers, that Mexican flavor is always a big hit here with our bunch. Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
Miz Helen
I think this looks fab! So glad you stopped by! Thanks for sharing on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You! I am Pinning this Now!