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A cast-iron skillet holds colorful rice-stuffed mini peppers arranged around a bowl of creamy green dip.

Rice Stuffed Mini Peppers Recipe

Jessie Winstead
Stuffed mini peppers bake up in a hot cast-iron skillet with wild rice, black beans, and corn for a hearty, budget-friendly bite. Prep ahead, then pop them in the oven for an easy appetizer or a plant-based dinner!
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 10
Calories 147 kcal

Ingredients
  

  • 1 cup wild rice
  • 1 ¾ cup water
  • cooking spray or olive oil
  • 2 lb mini sweet peppers
  • 1 15 oz can black beans drained and rinsed
  • 1 cup corn kernels canned or frozen
  • 1 cup salsa
  • 1 tablespoon taco seasoning
  • 1 ½ cups shredded cheese divided
  • chopped cilantro for garnish
  • dipping sauce such as cilantro avocado, queso, guacamole, salsa for serving

Instructions
 

  • Prep ahead: Cook wild rice according to package directions, cool completely, and refrigerate up to 2 days. Day of, fluff with a fork; if clumpy, warm 30–60 seconds to loosen.
  • Preheat the oven to 350°F. Lightly grease a 12-inch cast-iron skillet.
  • Trim the peppers by cutting off the stem, removing seeds and membrane, if desired. Set aside.
  • In a large bowl, combine cooked rice, beans, corn, salsa, taco seasoning, and 1 cup cheese. Taste and adjust seasoning.
  • Set a wide serving bowl upside down in the center of the skillet to mark the space for your dip. Fill each pepper with the rice mixture, then nestle the peppers in a ring around the bowl so they sit snugly.
  • Carefully lift out the bowl before baking. Bake the peppers for 25 minutes.
  • Remove the skillet, sprinkle the peppers with the remaining cheese, and return to the oven for 10 minutes until the cheese is melted and the peppers are tender.
  • Top with chopped cilantro if you like. Place the bowl back in the center and fill with your preferred dip.

Notes

  • Dipping ideas: cilantro avocado, salsa, queso, guacamole, or sour cream.
  • Serving guide: plan 2-3 peppers per person for appetizers or 4-6 peppers for a meal.
  • Storage: Refrigerate leftovers up to 3 days and reheat at 350°F for 8–10 minutes; freeze unbaked up to 2 months and bake from frozen, adding 5–10 minutes.
  • Make ahead up to 24 hours, adding the final cheese right before baking for the best melt.

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 362mgPotassium: 364mgFiber: 4gSugar: 6gVitamin A: 3098IUVitamin C: 117mgCalcium: 212mgIron: 1mg
Keyword stuffed mini peppers
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