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“I cobbled this together from a couple of recipes I found on the internet. I have way too many peppers from my CSA and I love tamales and southwestern cuisine, so I'm going to make this today and will let you know how it goes, and adjust... be perfectly honest, we like the other recipe I have for stuffed peppers - and I use Quinoa, instead of rice. If you make this - tweak it some more and let me know the updates!”
1hr 10mins

Ingredients Nutrition


  1. Wash and dry and cut green peppers (I cut them in half - stem to bottom to make it easier to stuff or mound the ingredients. You can cut however you like).
  2. Saute onion and garlic in a bit of oil until translucent. (few minutes).
  3. Add any of spices you'd like to add to the saute and cook for another min to release the oils -- (1/4 tsp adobo and/or 1/2 tsp cumin / 1 tsp chili powder ).
  4. Add the onion/garlic mix to a large bowl and then mix the rest of the ingredients in a large bowl to combine.
  5. Load the peppers with the mix. Place peppers in a baking pan with 1/2 inch to 1 inch water and bake at 350 degrees for 50 minutes.
  6. Garnish with green onions and cilantro - and maybe a bit of sour cream?

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