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Exquisitos Chiles Morrones de la Florida Rellenos de Arroz

Mexican Style Stuffed Florida Bell Peppers

Chef Adriana Martin
Enjoy this Mexican Style Stuffed Florida Bell Peppers with a meatless twist. This recipe uses few ingredients and it is ready in 30 minutes or less. Perfect idea for repurposing leftover rice and beans.
5 from 17 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Vegetarian Cuisine
Servings 8 servings
Calories 144 kcal


  • 5 Florida bell peppers
  • 2 cups cooked rice
  • 1 cup black beans
  • 1 cup grilled sweet corn from Florida
  • 1 teaspoon cumin
  • 1 tablespoon de sazón latino or chicken bouillon
  • 1/2 cup Mexican shredded cheese or vegan cheese


  • Clean the Florida bell peppers with running water. Remove the core and the seeds.
  • Prepare the rice stuffing mixing the rice with the beans and the sweet corn. Season with the spices.
  • Stuff the peppers and add cheese. Bake for 20-30 minutes at 375 degrees Fahrenheit until cheese is melted.
  • Serve hot and you can pair with fresh pico de gallo and greens (optional)



  • The sweet corn is recommended to grill it for better flavor.
  • Buy Florida sweet corn it is now in season!
  • You can use canned black beans or homemade.
  • This recipe is perfect for repurposing leftover rice and beans.
  • This dish can be served as a side or as a main dish.
  • Replace the cheese with vegan cheese. 


Calories: 144kcalCarbohydrates: 25gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 7mgSodium: 53mgPotassium: 296mgFiber: 5gSugar: 3gVitamin A: 403IUVitamin C: 61mgCalcium: 95mgIron: 2mg
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram