Thursday, May 1, 2014

Weeknight Dinner: Mexican Stuffed Peppers

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Here's the problem with traveling all the time (can we just call this super lucky people's problems, because I DO know how lucky we are that we've put on so many frequent flier miles in the last 6ish months).  But the problem is - I eat too much.  I don't exercise.  The other night we were in Chicago taste-testing the new menu of a restaurant I help oversee.  I ate so much it literally looked like I could have had a small child right then and there.

This is only compounded by stress.  Stress makes me hungry; when I'm hungry, I eat.  Even when I'm careful about what I bring for lunch and snacks and everything in between, all the way through dinner (no dessert), the stress does not help me lose weight.  So sometimes, we have to resort to more immediate measures.  Like these Mexican Stuffed Peppers.  The flavors are incredibly big, the calories are incredibly small!  Right now, that's my kind of meal!

Mexican Stuffed Peppers
Serves:  2
2 peppers
1/2 cup wild rice, already prepared
1 cup black beans
1/4 cup corn kernels
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon oregano
2 tablespoons cheddar cheese

Remove the insides of the peppers.  Set aside.  In a large bowl combine rice, black beans, corn, cumin, paprika, chili powder, and oregano.  Stuff the peppers with the rice stuffing.  Top evenly with cheddar cheese.  Place the peppers in a shallow baking dish.

Preheat the oven to 350 degrees F.  Bake 18-25 minutes, until the peppers are soft and cooked through.  Serve immediately. 


  1. I am with you...stress makes me hungry! Stuffed peppers are one of my favs. Yum!

  2. I think my family would love this!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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