Mini Stuffed Peppers

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  • Cook time icon 20 minutes Prep | 8 minutes Cooking
  • Servings icon 10-12 Servings
Mini Stuffed Peppers


  • 18-20 sweet mini peppers
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • ½ cup cooked brown rice
  • ¼ cup Duke’s Mayonnaise
  • Salt to taste
  • 2 tsp. Mexican seasoning
  • Shredded pepper jack cheese
  • Chopped cilantro, for garnish


1. Preheat oven to 400°F.

2. Wash and dry the peppers, then slice each one in half and remove the seeds.

3. Place peppers on a parchment lined rimmed baking sheet, and bake for 8 minutes. Remove from oven, cool.

4. Combine beans, corn, rice, mayonnaise, salt and Mexican seasoning in a large bowl. Spoon the bean mixture into each pepper and set on a plate. Top with shredded cheese and cilantro, serve immediately.


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