Southwest Stuffed Yellow Peppers

Southwest‑style stuffed yellow peppers are colorful bell peppers filled with a hearty mixture of rice, beans, corn, tomatoes, spices, and cheese—baked until tender and flavorful.

Why You’ll Love This Recipe

These stuffed peppers offer bold Tex‑Mex flavors in a simple, satisfying one‑dish meal. They’re customizable, fiber‑rich, and perfect for meal prep or entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Yellow bell peppers
• Olive oil
• Onion, diced
• Garlic, minced
• Jalapeño or mild green chilies
• Black beans, drained & rinsed
• Frozen corn kernels
• Cooked rice (white, brown, or quinoa)
• Fire‑roasted diced tomatoes
• Chipotle chili powder
• Salt & black pepper
• Jack or pepperjack cheese
• Fresh cilantro
• (Optional) Tortilla chips, crushed

directions

1. Preheat oven to 350 °F (175 °C).
2. Wash and hollow peppers, then blanch in salted boiling water until slightly softened (about 3–4 minutes); drain.
3. Cook rice if needed.
4. Sauté onion, garlic, jalapeño in olive oil until softened (≈5 minutes), then stir in beans, corn, spices.
5. With skillet off heat, add rice, tomatoes, cheese (reserve some for topping), and cilantro. Season to taste.
6. Fill each pepper with the mixture, top with remaining cheese and crushed tortilla chips if desired.
7. Bake for about 30 minutes until peppers are tender and cheese is melted.

Servings and timing

Yield: About 6 peppers (serves 4–6)
Prep time: ~20 minutes; Cook time: ~30 minutes; Total time: ~50 minutes Bon Appétit+11Our Best Bites+11Craving Home Cooked+11I Am Homesteader

Variations

• Use ground turkey, chicken or lean beef in the filling.
• Swap black beans for pinto or kidney beans.
• Add chopped bell‑pepper tops to the filling for extra veggies.
• Mix in spinach or shredded zucchini for more texture.

storage/reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in oven at 350 °F for 10–15 minutes or in the microwave until warmed through.

FAQs

What type of rice works best?

You can use cooked white, brown rice or quinoa. Make sure it’s fully cooked before mixing.

Can I make them vegetarian?

Yes—simply omit any meat and increase the beans and veggies.

Can these be prepared ahead?

Yes—assemble and refrigerate up to 24 hours before baking.

Can I freeze leftovers?

Yes, freeze cooled stuffed peppers individually wrapped in foil and stored in freezer bags up to 3 months.

How do I soften the peppers before stuffing?

Blanch in salted boiling water for 3–4 minutes, then drain.

Can I use other bell pepper colors?

Yes—red, orange, or green peppers work equally well.

How spicy are they?

Spice level depends on jalapeño or chipotle powder—adjust to suit your preference.

Can I bake them covered?

Yes, cover loosely with foil during the first 20 minutes to prevent over‑browning, then uncover to finish.

What side dishes pair well?

Serve with cornbread, simple salad, avocado slices, or sour cream.

Can I skip the cheese?

Yes—omit cheese for dairy‑free version or top with avocado or vegan cheese.

Conclusion

These Southwest Stuffed Yellow Peppers are a flavorful, wholesome meal ideal for weeknights or batch cooking. With customizable fillings and simple prep, they’ll fit into many menus and satisfy a crowd. Let me know if you’d like me to continue with the next recipe!

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