Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers are a wholesome, hearty, and flavorful dish featuring vibrant bell peppers filled with a zesty mixture of seasoned ground meat, black beans, corn, rice, and spices. Topped with cheese and baked to perfection, this recipe delivers a satisfying and nutritious meal perfect for any night of the week.

Why You’ll Love This Recipe

• Bold Southwest flavors with spices, beans, and corn.
• Balanced and filling, combining protein, veggies, and grains in one dish.
• Easy to make ahead and meal prep-friendly.
• Customizable with vegetarian, low-carb, or spicy versions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (any color), halved and seeded
• Ground beef, turkey, or chicken
• Cooked rice (white, brown, or cauliflower)
• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)
• Diced tomatoes or salsa
• Onion, chopped
• Garlic, minced
• Chili powder
• Ground cumin
• Shredded cheddar or Mexican blend cheese
• Olive oil
• Salt and pepper
• Optional: jalapeños, cilantro, sour cream

Directions

1. Prep the peppers: Cut peppers in half lengthwise, remove seeds and membranes. Lightly brush with olive oil.
2. Cook the filling: In a skillet, sauté onion and garlic. Add ground meat and cook until browned. Stir in cooked rice, beans, corn, tomatoes, and spices.
3. Assemble: Spoon the mixture into pepper halves. Top with shredded cheese.
4. Bake: Arrange peppers in a baking dish with a little water in the bottom. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
5. Serve: Garnish with cilantro, jalapeños, or sour cream if desired.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations

• Vegetarian: Omit meat and increase beans or use tofu or lentils.
• Low-carb: Replace rice with cauliflower rice.
• Spicy version: Add chopped jalapeños or hot sauce to the filling.
• Cheesy top: Mix cheese into the filling and top with more before baking.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. These peppers can also be frozen for up to 2 months—wrap individually and thaw before reheating.

FAQs

What’s the best type of bell pepper to use?

Any color works, but red and yellow peppers are sweeter; green ones have a more robust flavor.

Can I make these in advance?

Yes, assemble them and refrigerate for up to 24 hours before baking.

Can I use quinoa instead of rice?

Yes, quinoa is a great protein-rich substitute.

Do I need to pre-cook the peppers?

Not necessary, but baking them with foil ensures they soften nicely.

Can I use rotisserie chicken?

Yes, shred it and stir into the filling mixture instead of ground meat.

How do I freeze these?

Let cooked peppers cool completely, wrap individually, and freeze. Reheat from frozen or thaw first.

What toppings go well with these?

Sour cream, avocado, cilantro, salsa, or crushed tortilla chips add extra flavor.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check your canned items and spices.

How do I prevent the peppers from getting soggy?

Do not overbake and avoid excess liquid in the filling.

Can I grill stuffed peppers?

Yes, wrap in foil and grill over medium heat for about 20–25 minutes.

Conclusion

Southwest Stuffed Bell Peppers are a vibrant, nutritious, and flavor-packed meal option that’s perfect for busy nights or entertaining. With easy customization and meal prep potential, this dish is a crowd-pleaser that brings the bold, comforting taste of the Southwest to your dinner table.

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