Though garlic mustard invasion is nothing to celebrate, this tasty garlic mustard stuffed pepper recipe is sure to be a hit at your next fiesta!

Ingredients (serves 2)

  • 2 large red bell peppers
  • 1.5 cups dry rice (we used long-grain white, but substitute your favorite here)
  • 1/4 yellow onion, diced
  • 3/4 cup garlic mustard, coarsely chopped
  • 1/4 lb ground chicken
  • 1/2 cup shredded Mexican cheese
  • 1 Tbsp olive oil
  • 1 lime
  • salt and pepper (to taste)
  • salsa


  1. Prepare rice as indicated on packaging
  2. Cut off top of peppers and remove seeds and membranes to produce a pepper “cup”
  3. Bring a pot of water to a rolling boil, add pepper and continue boil 5 minutes
  4. Remove peppers from water and allow to cool
  5. Cook chicken in large skillet over medium heat until no pink color remains
  6. Add olive oil, onion, garlic mustard, and salt and pepper to skillet and simmer over medium heat, stirring frequently
  7. Remove skillet from heat and combine with rice
  8. Use spoon to stuff rice mixture into each pepper, packing full
  9. After peppers are packed full of rice mixture, squeeze juice of half of a lime into each pepper
  10. Top each pepper with a generous helping of cheese
  11. Bake 20 minutes at 350°F
  12. Serve with salsa.  ¡Buen provecho!

Left: Pepper stuffing in the skillet and smelling spicy!

Above: Garlic mustard pepper relleno plated and ready to eat!

(Photo credit: MA Barnes)