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.
Copyright 2023 Karen Ullo
Images: Copyright 2023 Karen Ullo, all rights reserved.
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.