Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I love that! Some of our friends might opt for the stuffed pepper party - hey, stuffed peppers and beer, yo! - but methinks we’ll freeze some of these. Absolutely, you CAN freeze your stuffed peppers and I’ll include a bit of information on that below. But first, onto this delectable recipe. You can easily use leftover rice for making this recipe. Here’s a link to that Mexican Rice Recipe in case you’d like to print it out, though I have it included a spicy rice recipe below as well. As I mentioned then, I REALLY DID make a HUGE batch of Mexican Rice, but I had intentions! I got to use it as a base for the baked chicken thighs we made recently, and NOW we get to use it up in these crazy-awesome stuffed peppers. If you have the cooked rice already on hand, this makes for a super quick dish. Just mix in some shredded cheese and get stuffing. Bring the whole thing to a boil and simmer it until the rice is nice and fluffy. Looks delicious, doesn’t it? Just don’t forget the hot sauce! Again, not a requirement, but I love the sweet-hot pop of a good hot sauce over the top, depending on which sauce you choose to compliment your dish. If you’re making a larger batch and freezing them, the best way to freeze stuffed peppers is to stuff them but not cook them. Just make sure everything inside the actual pepper is cooked, meats in particular. Let the stuffed peppers cool first, or they might get soggy after they thaw. Place the stuffed peppers in a large freezable dish and cover them in foil or plastic wrap. Or, wrap these individually, squeeze out the air, and freeze them that way. When you’re ready to cook them, pop the out, thaw them in the fridge, then bake then per the recipe. See my post on How to Freeze Stuffed Peppers. Then, add the instant rice, seasonings, broth and hot sauce. Let the rice absorb the liquid off heat until it is nice and fluffy, then proceed with the recipe.
Can I Use Other Seasonings?
Yes. I used a Homemade Cajun Seasonings blend that I prefer, but you can easily use a blend of Taco Seasonings, any preferred seasoning packet, or even try this with curry.
Can I Add Other Vegetables?
Of course! Try adding black beans or garbanzo beans for a nice variation. Chopped zucchini or squash would be nice, too. Try it with your favorite vegetables. Consider using large Italian sweet peppers, or even earthy poblano peppers, which are also great for stuffing. Also, I incorporated a couple jalapeno peppers into the mix for some added heat and flavor. If you’re looking for a spicier version of this recipe, feel free to swap in something hotter, like a serrano pepper or habanero pepper. If you’d like to dial back on the heat, skip or halve the jalapenos. Enjoy. This recipe was updated to include new photos. It was originally published on 5/23/16.
