Description
Southwest Stuffed Bell Peppers are vibrant and hearty bell peppers filled with a zesty mix of seasoned meat, black beans, corn, rice, and spices, topped with cheese and baked for a satisfying, flavor-packed meal.
Ingredients
Units
Scale
- 4–6 bell peppers, halved and seeded
- 1 lb ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes or salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped jalapeños
- Optional: chopped cilantro
- Optional: sour cream for serving
Instructions
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes, and lightly brush with olive oil.
- In a skillet over medium heat, sauté chopped onion and garlic in olive oil until softened. Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in cooked rice, black beans, corn, diced tomatoes or salsa, chili powder, cumin, salt, and pepper. Cook until heated through.
- Place bell pepper halves in a baking dish with a small amount of water at the bottom. Spoon the filling into each pepper.
- Top with shredded cheese. Cover dish with foil and bake for 30 minutes.
- Remove foil and bake an additional 10 minutes, or until cheese is bubbly and peppers are tender.
- Garnish with cilantro, jalapeños, or sour cream if desired. Serve warm.
Notes
- Use red or yellow bell peppers for a sweeter flavor, or green for a more robust taste.
- To make vegetarian, omit meat and add extra beans or tofu.
- Swap rice with cauliflower rice for a low-carb option.
- Freeze cooked peppers individually and reheat from frozen or thaw first.
- Use quinoa as a nutritious rice substitute.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg