Mexican Stuffed Peppers

10 min prep 45 min cook 55 min total 4 servings


1 bag Birds Eye® Riced Cauliflower, cooked according to package directions

1 Tbsp. vegetable or olive oil

¼ cup finely chopped onion

1 clove garlic, finely chopped

1 cup Birds Eye® Sweet Corn

1 can (15.5 oz.) black beans, rinsed and drained

1 tsp. chili powder

¼ cup chopped cilantro

4 bell peppers cut in half lengthwise, seeds removed

1 cup shredded cheddar cheese


  1. Preheat oven to 375ºF.
  2. Heat oil over medium-high heat n 12-inch nonstick skillet and cook onion, stirring occasionally, 2 to 3 minutes or until starting to brown. Add garlic, corn, beans, Riced Cauliflower, chili powder and cilantro. Cook 2 minutes, stirring occasionally.
  3. Arrange peppers in 9 x 13-inch baking dish. Evenly fill peppers with cauliflower mixture.
  4. Cover with aluminum foil and bake 40 minutes. Uncover and sprinkle with cheese. Bake five minutes or until cheese is melted.
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