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Tex-Mex Stuffed Green Peppers
Tex-Mex Stuffed Green Peppers Eileen Goltz | Pareve or Dairy
1 hour, 15 minutes 30 minutes
45 minutes
8 stuffed peppers

A southwestern surprise for a familiar favorite – From

  • 8 large green sweet peppers
  • ¾ teaspoon salt, divided
  • 1 teaspoon ground black pepper
  • 3 cups cooked brown rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (11 oz.) can corn, Mexican-style or regular, drained
  • 1 large onion, chopped
  • 1 jalapeno, minced fine
  • ½ teaspoon liquid smoke
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cloves garlic, crushed (or 1 teaspoon garlic powder)
  • ½ cup Monterey Jack cheese, shredded (optional)
  • Jalapeno pepper slices for garnish (optional)

  1. Preheat oven to 350°F. Cut a plug from stem end of each green pepper, remove seeds and white membranes, rinse.
  2. Cover peppers 5 minutes in boiling water, drain.
  3. Mixing 1/2 teaspoon salt with 1 teaspoon black pepper and 1 teaspoon onion powder, season inside of peppers with 1/8 of the mixture, set aside.
  4. Combine rice, beans, corn, onion, jalapeno, liquid smoke, cumin and remaining 1/4 teaspoon salt.
  5. Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
  6. Cover pan with foil; bake for 20 minutes.
  7. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
  8. Garnish with jalapeno pepper slices if desired.

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