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Karen Ullo's recipe is a meatless twist on a favorite comfort food. Download our printable recipe card.

Mexican Stuffed Bell Peppers



1 bell pepper per person, halved and with seeds removed 
1 large can traditional refried beans 
1 tbs. taco seasoning (from a standard taco seasoning envelope) 
1 package Knorr Mexican rice, prepared according to directions 
½ cup shredded carrots 
1 can red enchilada sauce 
1 can diced tomatoes with green chilies 
Sliced pepper jack cheese  



Preheat oven to 400°F. In a small saucepan, heat the can of refried beans and blend with taco seasoning. Spray one or two baking pans with cooking spray and lay the pepper halves in a single layer.  

In each pepper half, add a large spoonful of beans, a sprinkling of carrots, a large spoonful of rice, a large spoonful of enchilada sauce, and a spoonful of tomatoes. Amounts will vary slightly for each pepper. Top it off with a slice of pepper jack cheese. 

Bake at 400 for 15-20 minutes, until the cheese is brown.  

Serve with fresh pico de gallo, salsa, guacamole, or other favorite Mexican condiments. 


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For #MeatlessFriday try a crowd-pleasing twist on a favorite comfort food. #CatholicMom

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Copyright 2023 Karen Ullo
Images: Copyright 2023 Karen Ullo, all rights reserved.