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Mexican Stuffed Peppers for Cinco de Mayo

Mexican Stuffed Peppers for Cinco de Mayo
1 vote, 5.00 avg. rating (89% score)

For many New Englanders the month of March brings one of the tastiest days of the year, when St. Patrick’s Day menus across the region fill hungry mouths with corned beef and cabbage, soda bread, and lots of green beer and thick, foamy pints of Guinness. I like St. Patrick’s Day, but truth be told, I get more excited two months later in May, when Cinco de Mayo rolls around with the forsythia and gives me a reason to stuff myself with breakfast chilaquiles, crispy tacos, salty tortilla chips, spicy pico de gallo, and a new favorite — Mexican Stuffed Peppers loaded with hearty brown rice, beans, veggies, spices, and melty cheese.

And yes, I also look forward to a Mexican beer or margarita.

Cinco de Mayo (Spanish for “fifth of May”) is held on May 5 throughout the U.S. and regionally in Mexico. It is not a day commemorating Mexican independence (as is commonly assumed) but instead marks the day Mexican forces were victorious over the French at the Battle of Puebla on May 5, 1862. “Cinco de Mayo” as a holiday originated with Mexican-American communities in the American West as a way to honor the cause of freedom and democracy during the early years of the American Civil War, and today we mark Cinco de Mayo as a celebration of Mexican heritage and pride.

This, of course, includes tasty Mexican-American food, so let’s make Mexican Stuffed Peppers!

Mexican Stuffed Peppers start with (you guessed it) a rainbowed cluster of peppers.

Photo/Art by Aimee Seavey
Mexican Stuffed Peppers start with (you guessed it) a colorful cluster of peppers.

To begin, not all peppers are created equal. For a sweeter flavor stick with red, yellow, and orange peppers. They’re a little pricier, but I think they’re’ worth the extra change. It’s also important to blanch the peppers before stuffing and baking them so they’ll be perfectly tender when it’s time to dig in. This is done by putting the peppers in boiling water for 2-3 minutes before plunging them into a bath of icy water to stop the cooking process.

Once the stems are removed, clear out the ribs and seeds from inside each pepper.

Photo/Art by Aimee Seavey
Once the stems are removed, clear out the ribs and seeds from inside each pepper.

Then it’s onto the filling. I keep my filling meatless, but you could certainly add in ground hamburg, turkey, or even sausage. In my version brown rice, black beans, corn, onions, and mushrooms are mixed together and perfectly flavored with seasoning, hot sauce, and generous handful of fresh cilantro.

Hearty brown rice with beans, onions, tomato puree, corn, and spices makes the perfect stuffed pepper filling.

Photo/Art by Aimee Seavey
Hearty brown rice with beans, mushrooms, onions, tomato puree, corn, and spices makes the perfect stuffed pepper filling.

Fit the peppers snugly into a deep baking dish to keep them upright, then spoon in the filling. If you’re not ready to eat right away you can always stick them in the fridge for a few hours.

Stuffed and ready for cheese and the oven!

Photo/Art by Aimee Seavey
Stuffed and ready for cheese and the oven!

Freshly grated Vermont cheddar topped my peppers before and during the baking process, but you can swap the cheddar out for any cheese you like. Opt for mozzarella if you want a pizza-like experience, or pepper jack for some added heat.

Top each pepper with shredded cheddar, pepper jack, or mozzarella cheese and bake!

Photo/Art by Aimee Seavey
Top each pepper with shredded cheddar, pepper jack, or mozzarella cheese and bake!

And finally, if I may make a suggestion — while you’re waiting for your Mexican stuffed peppers to bake, throw together a batch of homemade pico de gallo, crack open a tasty Mexican beer, and put on your favorite salsa music. It’ll have you thinking Mexico in no time.

Round out your Cinco de Mayo with fresh, homemade pico de gallo, tortilla chips, and an icy cold Mexican beer.

Photo/Art by Aimee Seavey
Round out your Cinco de Mayo with fresh, homemade pico de gallo, tortilla chips, and an icy cold Mexican beer.

Happy Cinco de Mayo!

Mexican Stuffed Peppers Recipe Links
View and print the recipe for Mexican Stuffed Peppers
Save Mexican Stuffed Peppers to your Recipe Box

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

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Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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3 Responses to Mexican Stuffed Peppers for Cinco de Mayo

  1. Susan Fischer May 22, 2013 at 3:44 pm #

    If someone prints just the recipe out and takes it home, there is no mention in the recipe about why one needs 3 cups of brown rice. Fortunately, I was able to remember where I found this recipe and come back to read the article that goes with it. But since I pull recipes from many places, that wouldn’t always be the case. Might need to go in and update this recipe so that it indicates WHEN to add the 3 cups of cooked brown rice.

    Looking forward to trying this recipe, now that I know the brown rice goes in the peppers.

  2. Susan Fischer May 28, 2013 at 12:01 pm #

    OK, made these over the weekend! VERY VERY good. I think I made a little bit too much filling as I had some leftover, but that’s okay. I put it on a plate, put some cheese on top, nuked it for a minute or less in the microwave and had a tasty snack. The filling for these stuffed peppers could be used inside a burrito too! Thank you.

    • Aimee Seavey May 29, 2013 at 9:57 am #

      We’re so glad you enjoyed them, Susan! Great idea for burritos, too.

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