Mexican Bean Stuffed Peppers


Ingredients (use vegan versions):

  • 6 medium green bell peppers
  • 1 large Vidilia or other sweet onion, chopped coarsely
  • olive oil
  • 1 heaping Tablespoon cumin
  • 2 cloves garlic, crushed
  • 1 can kernal corn
  • 2 16 oz cans pinto beans
  • 1 can Rotel tomatoes, or similar
  • 1 12 oz can V-8 juice
  • salt and pepper, to taste
  • 3 cups cooked white rice
  • salsa


Cut peppers open by slicing the tops off and seeding. Place upright in a
13 x 9-inch glass baking dish. Saute onion in olive oil until transparent.
Add garlic and saute. Add cumin, salt and pepper, drained corn, beans and
undrained Rotel tomatoes. Heat through over medium heat. Stuff peppers with bean mixture. Pour V-8 in bottom of dish and bake at 350 degrees F for 30 to
35 minutes, or until peppers are cooked. Serve on a bed of rice with
salsa. 🙂

Serves: 6

Preparation time: approx. 1 hour

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