Rice & Bean Stuffed Anaheim Peppers

Rice & Bean Stuffed Anaheim Peppers
3 Reviews
Anaheim peppers are filled with rice, beans and cheese in this Mexican recipe.
30 min
Prep Time
50 min
Total Time
12 appetizers


8 cups
12 (5-inch)
Anaheim peppers, stems removed
1 1/2 cups
cooked long grain rice
1/2 cup
medium or hot salsa
4 ounces (1 cup)
Land O Lakes® Cheddar Cheese, finely shredded
1 (15 1/2-ounce) can
pinto beans, rinsed, drained
Fresh chopped cilantro, if desired


  1. Heat oven to 350°F. Bring water to a full boil in 4-quart saucepan.
  2. Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.
  3. Combine rice, salsa, 1/2 cup cheese and beans in medium bowl. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
  4. Place peppers in prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake for 2 to 4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.

Recipe Tips

Nutrition Facts (1 appetizer)

Dietary Fiber

Recipe Comments and Reviews


I used 1 can of cannellini beans, 1 small can Mexican corn drained, 2 can of rotel, juice and all, 1.5 cups of cooked rice and 4 oz. of parmesan cheese. Worked out for about 8 to 10 peppers. The stuffing is OUTSTANDING! This is a keeper!


I was trashy and made this with a box spanish rice mix and a can of ro-tel instead of the rice and salsa recommended in the recipe. It was great. All twelve of them fed three adult men as a vegetarian main course, and I continued the theme of trashiness and served them with nachos. Good stuff.


It was a good recipe but we changed the pinto beans to ranch style beans. And we used brown rice instead of white rice. It was a tad bland even with the ranch style beans so we are thinking of ways to spice it up. Also, we didn't have cilantro on hand so we didn't add that to the recipe. We used both Anaheim and poblano peppers. Both worked well bu the poblano have a little more flavor.

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