Select Language
Follow us RSS Youtube Facebook Twitter Insta Gram Pin It

Loaded Pepper Skins {Vegetarian}

Place Name Blog Recipe Total Votes
1Maria SierraLa CooquetteTamal Cupcakes7
2Jennifer JudkinsRekami RecreationsChicken Taco Bake4
3Robert LapeMexican Pizza2
4Kayla Friederichbrand new foods Carnitas Crusted Tamale Macaroni n’ Cheese2
5Jamie ShermanLove Bakes Good CakesHomemade Burrito Bowls2
View the full leaderboard


Megan Guderian

Blog Name

Alohamora Open A Book

Loaded Pepper Skins {Vegetarian}

Del Real Arroz with Vegetables

Loaded Pepper Skins- Vegetarian, Mexican, and delicious!  This 30 minute recipe is filling enough for dinner but the perfect size and appearance for an appetizer.  Eat this healthy diet friendly meal by the pool or socializing with friends.

Serves 8

10 Minutes

20 Minutes

  • 1 (24 oz) pkg. Del Real Arroz aka Rice with Vegetables
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4 oz) can diced green chiles
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 6-8 bell peppers
  • Cheese: 4 cheese Mexican, cheddar, monterey jack, or a combination
  • Optional toppings: guacamole, sour cream, or plain Greek yogurt

Preheat oven to 350 degrees and line a cookie sheet or jelly roll pan with aluminum foil. Spray the foil with olive oil or a cooking spray of choice. Mix the top 6 ingredients together in a large bowl with a large spoon. You do not need to follow the cooking directions on the Del Real Arroz rice container. Just pour the rice into the bowl and add everything else. Wash and cut the bell peppers. You will want to remove the tops, pull out the seeds (I rinse out any extra remaining seeds), and cut the bell pepper in thirds or fourths depending on the number of ridges/bumps aka lobes on the bottom of the bell pepper. This will give you your ""pepper skins."" Place your washed pepper skins on the prepared pan. Using a small spoon scoop the rice mixture into the pepper skins. I like to fill the pepper skins with as much rice goodness as will fit on the skin. Top the pepper skins with cheese. You can use as much or as little cheese as you desire. Bake your pepper skins at 350 degrees for about 20 minutes or until the peppers are soft. You can serve guacamole or sour cream along side the pepper skins, place a small dollop on top, or just enjoy them plain. They are delicious either way. Serve warm and enjoy! Store leftovers in the refrigerator.