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Rice & Bean Stuffed Anaheim Peppers
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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.

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