Vegetarian Mexican Stuffed Peppers




  1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Slice the tops off of your bell peppers, remove the seeds and core, and cut a small opening down one of the sides to expose the inside (see photos for example). Dice the pepper chunks you removed to use in the filling.
  3. Add olive oil to a skillet over medium-high heat and add corn and pepper chunks. Sauté until slightly brown.*
  4. Remove pan from heat and stir in rice, beans, cumin, chili powder, oregano, hot sauce, and salt and pepper to taste. Once combined, mix in hummus.
  5. Stuff peppers with filling and bake for about 10 minutes covered with aluminum foil. Remove foil, and bake for an additional 10-15 minutes, or until the peppers are tender. If adding cheese, add it on top in the last 5 minutes of baking.
  6. Remove peppers from oven and top with salsa and fresh cilantro. Serve with tortilla chips and extra salsa.


*If you buy frozen fire-roasted corn (Trader Joe’s has it!), you can skip this step!

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