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–+ servings
250ml Mexican Street Corn Infused Olive Oil Blend – flavorful elote infusion
Garden Infuzions

Southwest Stuffed Bell Peppers with Mexican Street Corn Infused Olive Oil

Colorful bell peppers are filled with seasoned rice, black beans, tomatoes, and sweet corn, then finished with Mexican Street Corn Infused Olive Oil for a bright, zesty dinner with serious weeknight appeal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Dishes
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 large bell peppers any color
  • 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 1/2 cups cooked white or brown rice
  • 1 1/2 cups canned black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese divided
  • 1/4 cup chopped cilantro
  • 1 lime cut into wedges

Equipment

  • 1 9x13-inch baking dish For roasting the stuffed peppers
  • 1 Large skillet For cooking the filling
  • 1 Large pot For blanching the peppers
  • 1 Wooden spoon For stirring the filling
  • 1 Chef’s knife For prepping vegetables
  • 1 Cutting board For chopping onions and peppers

Method
 

Instructions
  1. 1. Heat the oven to 400°F and lightly oil a 9x13-inch baking dish.
  2. 2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in the baking dish.
  3. 3. Bring a large pot of salted water to a boil and blanch the peppers for 3 minutes, then drain and set aside.
  4. 4. Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes until softened.
  5. 5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. 6. Add the rice, black beans, corn, tomatoes, chili powder, cumin, salt, black pepper, and Mexican Street Corn Infused Olive Oil Blend. Cook for 2-3 minutes, stirring until everything is evenly combined and glossy.
  7. 7. Fold in 1 cup of the shredded cheese and the cilantro, then taste and adjust seasoning if needed.
  8. 8. Spoon the filling evenly into the peppers and top with the remaining 1/2 cup cheese.
  9. 9. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 15-20 minutes more, until the peppers are tender and the cheese is melted and lightly browned.
  10. 10. Finish with lime wedges and serve warm.

Notes

Use fully cooked rice so the filling comes together quickly and stays fluffy. If you like softer peppers, blanch them a little longer before stuffing. The recipe can be assembled a few hours ahead and baked just before serving.

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