About our recipe

These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and U.S. rice. Simple to prepare, they make a colourful addition to any fall meal. Use red, yellow or green peppers for a rainbow of colours.

Serves: 2 - 4 People Meal Time: 20 minutes


Large sweet peppers
Salt and pepper
3 cups (750mL)
Cooked Kokuho Rose® white rice
Can (19 oz/541 mL) black beans, drained and rinsed
Can (12 oz/341 mL) corn kernels, drained
1 cup (250mL)
Chopped medium onion
1/3 cup (75mL)
Diced sweet red pepper
1 tbsp (15mL)
Minced jalapeño peppers
1/2 tsp (2mL)
Ground cumin
1/2 tsp (2mL)
Dried oregano
1/2 cup (125mL)
Shredded Monterey Jack cheese
Jalapeño pepper slices (optional)


Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside. Combine rice, beans, corn, onion, red pepper, jalapeño peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated). Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.