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Spicy Stuffed Mexican Peppers #SundaySupper

Hi Everyone,

I was am so excited for today’s #SundaySupper!  Our mission was to create a dish from mild to 911!  Woohoo!  I love it!!!   So for todays recipe I decided to give it a name change.  I originally was going to cal it “Burn Your Butt Stuffed Peppers”, but I thought I would be a little more professional (ha ha) and call Spicy Stuffed Mexican Peppers.  I guess you can tell from my name that it’s a spicy one and I wouldn’t have it any other way.

I made these stuffed peppers a couple of weeks ago and I was going to share the recipe with you sooner, until I saw our mission.  My Husband said those peppers are spicy and they would be perfect for today’s #SundaySupper and let me tell you these babies do have the major spice factor going on.  Between the combination of the Poblano Peppers and  Trader Joe’s enchilada sauce these are hot!!  Maybe a little to hot, nah, if you like hot peppers you will love this recipe!!!

I picked up my hot peppers from the Farmers Market.  They were so pretty and green that I just had to have them.  The thing is, the sign said mild peppers.  I guess they didn’t test them because these are far from mild.  I stuffed these peppers with a combination of rice black beans and corn and topped with Mexican Cheese and baked them in a pool of enchilada sauce.  Oh man is this my kind of meal.  This meal is not for the faint at heart.


Now you could make these peppers more mild by making your own enchilada sauce instead of using Trader Joe’s.  You can use my recipe, it’s simple and amazing.  Here is the recipe for mine:

Just blend it all together, no heating required.

I would have made my recipe, but I was out of tomato sauce and always have a back-up jar of enchilada sauce in my pantry.

For the peppers you could also go a little more mild and use an Anaheim Pepper or even a sweet bell pepper.  Both would be great in this recipe.  But you know I am kind of biased.  I love all peppers!  Sweet, mild, hot, spicy, pickled, raw, cooked, baked grilled and so on.  I don’t think there is one I have met that I don’t love!!  Darn those peppers.  Thank goodness I love peppers because they are soooooooo good for you!!   I am not talking about the burning butt part!  🙂

Spicy Stuffed Mexican Peppers
Prep time
Cook time
Total time
Extremely spicy baked poblano peppers filled with beans, rice and corn and topped with a cheese and enchilada sauce.
Serves: 5 Peppers
  • 5 Poblano or Anaheim Peppers
  • ½ tsp. olive oil
  • ¼ cup onion, diced
  • 1 tsp. garlic
  • 10 oz can Rotel diced tomatoes & green chilies
  • ⅓ brown rice (I used instant)
  • ½ cup of water
  • ½ cup black beans, drained and rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • 1 oz. Mexican Cheese, lite
  • 1½ cups enchilada sauce or homemade (I used Trader Joe's)
  1. Place Peppers on a baking sheet and place in the broiler, cook until charred, turning until all sides are darken, about 5 minutes each side. Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.
  2. Meanwhile in a large skillet add olive oil, onions and garlic, Cook for about 30 seconds. Add in diced tomatoes, rice and water, stir and cover and cook for about 15 minutes or until rice is cooked, stirring occasionally.
  3. Preheat oven to 350 degrees
  4. In a baking dish, add a pinch of the enchilada sauce to the bottom of the baking dish; set a side.
  5. Add beans, corn and ¼ cup of enchilada sauce to rice mixture and cook until beans and corn are warmed; set a side.
  6. Carefully peel the blackened skin off of the peppers. Carefully cut a slit through the middle of the pepper horizontally. Do not cut completely through the pepper and do not cut all the way the top or ends, leave about an 1" of room. With a small spoon take the seeds out of the peppers.
  7. Fill peppers with bean and rice mixture and top with cheese. Lay peppers with cut side up in prepared baking dish. Add remaining enchilada sauce and bake in oven for 15 minutes or until cheese is melted and sauce is bubbly.
  8. Serve with sour cream and avocado if desired.
Calories per pepper: 163, Fat: 3.6, Cholesterol: 3, Sodium: 463, Potassium: 27, Carbs: 24, Fiber: 3.5, SUgar: 3.5, Protein: 6.8
Nutrition Information
Serving size: 1 Pepper

Oh weeeeee!  I love this recipe!  My Husband said it was a little to hot for him.  My girlfriend at work  had one and she loved it!  Her and I have the same taste in food.  But after all it’s spicy and it’s peppers filled with my favorite things, how can you not love them?  Ok, I know this recipe isn’t for everybody, but it is defiantly for me.  🙂

I can’t wait to check out everyone’s recipe!  So excited for this!  I have a feeling it will be a spicy week in my household!  Poor, poor Husband!  lol

Have a great day and a wonderful rest of your Sunday!




Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from

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