Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Pepper

 Mexican Stuffed Peppers is my way of cleaning out the refrigerator.  Leftovers can be eaten for days at my house but enough is enough before I decide to make something else out of my leftovers.  I like to call it LeAnnie’s Leftovers. Taking a great meal and remaking it into another great meal.

I grew a lot of  huge bell peppers in my garden this year.  I also had some leftover Spanish Rice and a little bit of ground turkey.

To me this ingredients meant one thing. Mexican Stuffed Peppers.  The best thing about my stuffed bell peppers is that they are completely made in the microwave oven in about 25 minutes. Can you think of a simpler way to put a hot dinner on the table after work? Me neither.

I make them two ways. The first is to cut off the top and make a cap and then clean out the seeds and membranes. I do this when I want the dinner to be pretty.  The other way I make them is to cut the peppers in 1/2 and clean out the membranes so their are two halves. This is the best way to feed a big crowd with less peppers.   I place the damp peppers in a plastic baggie and cook on high for 5 minutes.  This partial cooks the pepper.  Carefully remove from the bag and place in a shallow baking dish.

Now I use my already assembled rice mixture and stuff the peppers full.  Place in the microwave oven again for about 10 minutes. 

My family loves the flavors of the rice, ground meat and spices all stuffed into a vegetable. Whether you use a pepper or squash the recipe works in either.   I am certain that you can be inspired by my LeAnnie’s Leftovers ideas to clean out your refrigerator without grossing out the family with some weird casserole or soup.


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Mexican Stuffed Peppers
Serves 6
Mexican inspired flavors are stuffed into microwaved bell peppers and then cooked in the microwave.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
175 calories
31 g
11 g
3 g
6 g
1 g
139 g
478 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 175
Calories from Fat 23
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 11mg
Sodium 478mg
Total Carbohydrates 31g
Dietary Fiber 2g
Sugars 3g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup leftover Spanish Rice
  2. 1/2 cup cooked ground turkey
  3. 1 zucchini squash, sliced into bite sized pieces
  4. 1 tsp cumin
  5. 1 tsp garlic powder
  6. 1tsp salt
  7. 1 tsp black pepper
  8. 1 tablespoon roughly chopped cilantro
  9. 1/4 cup cotija cheese
  10. 3 bell peppers, cut in 1/2
  1. Cook the cleaned bell peppers in the microwave oven in a plastic baggie or covered dish for 5 minutes. Remove and set into a shallow baking dish. Stuff each pepper with rice stuffing. Bake in microwave oven for 10 minutes. Top with cheese. Serves 6
Pantry Friendly Cooking

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.


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