These easy stuffed peppers boast a simple Mexican inspired filling that packs big flavor! It’s a crowd pleasing vegetarian dinner idea.
- 6 bell peppers of any color
- 1 1/2 cups millet (or rice)
- 15-ounce can red or pinto beans (or 1 1/2 cups cooked)
- 1/2 cup frozen or fresh corn
- 1 1/2 cups salsa
- 1 cup shredded cheese (Mexican blend or Monterrey jack)
- 1 1/2 teaspoons cumin
- 1 1/4 teaspoons kosher salt
- 2 pinches chipotle powder
- 1/4 cup fresh cilantro, chopped
- Preheat oven to 450°F.
- Wash the peppers and cut them in half lengthwise; remove the seeds. Place on a foil or parchment paper-lined baking sheet (or spray with cooking oil) and bake for about 30 minutes, until tender. (Smaller, thinner peppers may not take as long.)
- While the peppers are roasting, prepare the millet: pour the millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently. Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
- Drain and rinse the beans. When the millet is done, fluff with a fork in the pan. Then add the beans, corn, salsa, shredded cheese, cumin, kosher salt, and chipotle powder. Stir to combine. Taste, and add additional salsa, cheese, or spices as necessary. Turn the heat to low and reheat the filling for a few minutes, stirring.
- When the peppers are done, remove them from the oven and drain them of excess liquid. Then fill each pepper with the warm filling. Garnish with chopped cilantro.
- If desired, top the peppers with additional cheese and broil them until the cheese melts. You also can place the peppers in the oven to warm for a few minutes prior to serving. (If you want to warm for a longer period of time prior to serving, cover the peppers with foil and turn down the heat to 200°F so that the filling does not dry out.)
Make ahead: You can make the millet in advance, or make the entire filling in advance and re-warm before stuffing the peppers. You also can pre-bake the peppers in advance, then fill and bake them day of. Finally, you can make the entire pepper recipe in advance and refrigerate: then bake at 400 degrees for about 30 minutes until warmed through and the cheese is melted.
Note: For a non-spicy version of these easy stuffed peppers, use mild salsa and a very small pinch of the chipotle powder (or omit altogether). The chipotle powder adds a wonderful smoky flavor – it’s worth tracking down in your local grocery.
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican Inspired
Keywords: Easy Stuffed Peppers, Stuffed Peppers Recipe, Bell Peppers, Mexican Recipes, Vegetarian Dinner Ideas, Dinner Ideas