Dairy Farmers of Canada

Roasted Peppers with Frijoles and Cheddar

Our dietitians' favourite

Perfect for those nights when you want to combine the flavour of grilling with a lighter, meatless meal. Makes excellent leftovers.

  • Prep: 20 min
  • Cooking: 15 min
Yields 4 - 6 servings
roasted peppers with frijoles and cheddar


  • 4 medium bell peppers, your choice halved and seeded
  • 2 cups (500 mL) homemade or store-bought frijoles refritos (refried beans)
  • 2 cups (500 mL) cooked rice
  • 2 tbsp (30 mL) lime juice freshly squeezed
  • Salt and freshly ground pepper to taste
  • 2 cups (500 mL) Canadian Mild Cheddar shredded
  • 1/4 cup (60 mL) fresh coriander chopped
  • 1/4 cup (60 mL) corn chips crushed (optional)
  • Homemade frijoles refritos (refried beans)
  • 1 tbsp (15 mL) butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can (540 mL) kidney beans rinsed and drained
  • 1/2 cup (125 mL) tomatoes diced
  • 1 tbsp (15 mL) chili powder
  • 2 tbsp (30 mL) fresh coriander chopped
  • Salt and freshly ground pepper to taste
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Preheat grill to low heat.

Place peppers, skin side down, on a baking sheet.

Mix frijoles with rice and lime juice. Season with salt and pepper. Stuff peppers with the mixture.

Mix cheese with coriander and corn chips, if desired. Sprinkle over peppers. Place peppers on grill and cook about 15 minutes or until peppers are tender and cheese has melted.

Oven method:

Place peppers in an oven-safe baking dish. Bake 15–20 minutes in a preheated 375 °F (190 °C) oven.

Homemade frijoles refritos (refried beans)

In a large skillet, melt butter on medium-high heat and sauté onion and garlic for 2 minutes.

Add beans and cook another 5 minutes, stirring often. Blend in tomatoes, chili powder and coriander; season with salt and pepper. Let simmer for 5 minutes. Remove from heat, crush with a pestle or purée using a food processor. Adjust seasoning as needed.


Cheese alternatives: Canadian Monterey Jack, Mozzarella, Bocconcini

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Nutritional information

Per serving
Energy: 347 Calories
Protein: 17 g
Carbohydrate: 36 g
Fat: 16 g
Fibre: 7.2 g
Sodium: 438 mg

Top 5 Nutrients

(% DV*)
Calcium: 30 % / 329 mg
Folate: 43 %
Phosphorus: 29 %
Vitamin A: 27 %
Vitamin C: 178 %