Mini Sweet Peppers Stuffed Mexican Style

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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For the Stuffing 

  • 1 Pack of Mini Sweet Peppers or Bellafina Peppers
  • 1 cup of short grain rice (brown rice or yellow rice)
  • 1 can of black beans , strained and washed
  • 1/2 cup of finely chopped red onions
  • 1 cup of sweet kernel corn (optional)
  • 1 tsp of chili powder
  • 1 tsp of kosher salt
  • 1 tsp of sunflower oil
  • Coriander for garnish
  • 1/2 tsp of turmeric (optional)
  • 1 tsp of cumin seeds (optional)
  • Olive oil for basting the mini sweet peppers

    *For the Gluten-Free Enchilada Sauce *

  • 1 cup of coconut milk
  • 2 Tbsp of gluten-free flour
  • 1 tsp of cumin powder
  • 1 tsp of dried oregano
  • 1 tsp of red chili powder (optional)
  • 2 Tbsp of tomato paste
  • 2 tsp of kosher salt
  • 1 tsp of extra virgin olive oil
  • 2 tsp of lemon juice


Preheat oven to 375 degrees

Cut the tops of the mini sweet peppers and remove the seeds inside them

Wash them thoroughly and dry them

Baste the peppers with olive oil and place them in a baking pan

Bake them for about 20 minutes or until the outside skin starts to wrinkle

Remove from the oven and allow to cool

While the peppers are baking, assemble the stuffing

Cook the rice and strain it

In a small pan, heat the sunflower oil

Add the cumin seeds and let them brown slightly

Add the red onions and roast them until golden brown

Add the cooked rice and the beans

Add remaining ingredients

Stir well

Once the mini sweet peppers have cooled to the touch, stuff them with rice mixture

Be generous in your stuffing (about 2-3 tsp per pepper) but be gentle so as to not break them

Place the peppers in a baking pan again and top with your favorite enchilada sauce

Heat in the oven for 10 more minutes at 350 degrees

While the peppers are being heated, prepare the plate for serving

On the plate, add half a ladle of the creamy enchilada sauce

Place peppers on the sauce and top with more sauce if desired. Garnish with coriander


Recipe from Healing Tomato, 2014