Healthy Dinner Ideas: Tex-Mex Stuffed Peppers

Tex-mex Stuffed Peppers with Grilled Chicken and Mango Salsa

Tex-mex Stuffed Peppers with Grilled Chicken and Mango Salsa

I tend to plan my meals in advance for the week. That way I can save money and chose healthy options but when I saw that these colorful peppers on sale at my local grocery store I had to pick up a few.

I figured out a way to remix leftovers from taco night to create these Tex-Mex Stuffed Peppers. I threw the leftover ingredients into the peppers, added some extra seasonings and baked them at 350 degrees for 30 minutes. Quick, easy, and delicious is how I like it.


4 Whole Sweet Peppers

1 Cup Brown Rice

1 Cup Corn

1 Cup Black Beans

1/4 Chopped Cilantro

1 Chopped Jalepeño (Skip this if you don’t like spicy foods

1/2 Cup Shredded Pepper Jack Cheese (Optional)

1/2 Cup Lime Juice

1 Tsp. Cumin

1 Tsp. Coriander

1 Tsp. Chili Powder

1 Tsp. Garlic Powder

Salt (To taste)

Pepper (To Taste)

1 Tsp. Olive Oil

Tex-Mex Inspired Stuffed Peppers

Tex-Mex Inspired Stuffed Peppers


  1. Preheat oven to 350 degrees.
  2. Start with a bowl of brown rice and add the corn, black beans, lime juice and seasonings. Toss the ingredients well.
  3. Add the jalepeño, cilantro, cheese, and olive oil.
  4. Set aside the rice mixture.
  5. Cut the tops off of the sweet peppers. I saved the tops, chopped the bits of sweet peppers up and added them to my rice mixture because waste not, want not.
  6. Scoop out the inside of the peppers then place the peppers in a baking dish.
  7. Fill the peppers with your rice mixture.
  8. Bake at 350 degrees for 30 minutes or until the peppers just become tender.

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