South West Stuffed Bell Peppers
Bursting with bold Tex-Mex flavors, these Southwest Stuffed Bell Peppers are the ultimate comfort food with a healthy twist. Vibrant bell peppers are generously filled with a zesty mixture of seasoned ground beef, hearty black beans, sweet corn, and perfectly cooked rice, all infused with cumin, chili powder, and paprika for an irresistible kick. Topped with bubbly melted cheddar and a sprinkle of fresh cilantro, these stuffed peppers are as stunning as they are delicious. Quick to prepare and oven-baked to perfection, this easy dinner idea is ideal for busy weeknights or a crowd-pleasing family meal. Plus, they're customizable—switch up the protein or make them vegetarian to suit your preferences. Perfectly satisfying and packed with protein, fiber, and Southwest flair, this recipe is sure to be a hit at your table!
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (canned, with juices)
- 1 cup frozen or canned corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet. Cook for another 3 minutes, until the onion is softened and fragrant.
Stir in the cooked rice, black beans, diced tomatoes (with juices), corn, chili powder, cumin, paprika, salt, and black pepper. Mix well and let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
Place the hollowed-out bell peppers in a baking dish. Spoon the filling into each pepper, packing it down gently. Divide the mixture evenly among the peppers.
Top each stuffed pepper with shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove stuffed peppers from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Southwest Stuffed Bell Peppers!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 59.6 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1151 mg | 89% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4722 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
