Rice & Bean Stuffed Anaheim Peppers
30 min
50 min


8 cups water

12 (5-inch) Anaheim peppers, stems removed

1 1/2 cups cooked long grain rice

1/2 cup medium or hot salsa

1 cup finely shredded Cheddar cheese

1 (15 1/2-ounce) can pinto beans, rinsed, drained

Fresh chopped cilantro, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Bring water to a full boil in 4-quart saucepan.

  3. STEP 3

    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.

  4. STEP 4

    Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.

  5. STEP 5

    Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.


3Fat (mg)
10Cholesterol (mg)
130Sodium (mg)
18Carbohydrates (g)
3Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  June 17, 2014

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!

— says Ophelia
  April 04, 2014

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.

— says Klayter
  September 14, 2013

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.

— says Melinda
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