Stuffed Serrano Peppers

For a quick and healthy weeknight meal, look no further than these delicious stuffed Serrano peppers. 

Packed with vegetables, Southwestern spices and fibrous brown rice, this vegetarian spin on a classic dish will please even picky eaters at your house. It’s a great way to incorporate lots of garden-fresh vegetables into a single meal. And with everything coming together in under 30 minutes, there’s really no excuse to order takeout. 

Helpful Hints

Use quick rice. If you are really looking to cut down on time, we suggest using a quick rice. Our absolute, hands-down favorite is the frozen brown rice at Trader Joe’s. Pop it in the microwave for three minutes for perfectly cooked, additive-free quick rice.

Crisp the rice–really. This vegetarian recipe might have you missing the crunch of meat. That’s why we suggest crisping the rice in a skillet before stirring in the other ingredients. You’ll get that crispy crunch that you love, cruelty-free.

Go rogue on the tomatoes. We have you using fresh, medium-sized tomatoes in this recipe, but that’s definitely not your only option. Try using cherry tomatoes straight from your garden or opt for canned, fire-roasted tomatoes for a quick and spicy alternative.

Get creative. We love a riffable recipe. Add in chorizo or ground beef for carnivores, try different kinds of beans or scoop on some sour cream when serving. Whatever lights your fire!

Stuffed Serrano Peppers

Recipe by GardenuityCourse: Main, SideCuisine: SouthwestDifficulty: Medium


Prep time


Cooking time



This quick, healthy, and flavorful recipe is a hit no matter the occasion.


  • 4 Serrano peppers, halved and scooped of any seeds

  • 1 cup cooked brown rice

  • 1 tsp. cumin

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • 1 tsp chili powder

  • 1 Tbsp neutral oil, like avocado or canola 

  • 1 can black beans, drained and rinsed

  • ½ cup fresh or frozen corn

  • 2 medium tomatoes, finely diced

  • 1 can diced green chiles

  • ½ cup shredded cheese


  • Preheat the oven to 350 degrees. Arrange pepper halves on a baking sheet covered with parchment paper or foil. Bake for 10-15 minutes while prepping other ingredients. 
  • Heat a large cast-iron skillet over high heat. In a large bowl, mix together cooked rice and all spices until all the grains are coated. Add oil to the skillet, then, once shimmering, add the rice in a single layer, pushing down to ensure all areas have good contact with the pan. Let sit for 5-8 minutes, until the rice is browning and crispy on the bottom.
  • Add rice back into the large bowl, then stir in the beans, corn, tomatoes, and chiles. Spoon the mixture into the cooked peppers, top with shredded cheese, then return the baking sheet to the oven for another 10 minutes, until cheese is melted.
  • Serve warm or store in the refrigerator for up to five days.
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