Southwest Stuffed Bell Peppers
Packed with bold flavors and vibrant ingredients, Southwest Stuffed Bell Peppers are a delicious and nutritious way to spice up dinner time. Featuring a savory filling of seasoned ground beef, garlic, and onion, combined with fluffy rice, protein-packed black beans, sweet corn, and zesty diced tomatoes with green chilies, these stuffed bell peppers are a fiesta of taste in every bite. They’re topped with gooey melted cheddar cheese and a sprinkle of fresh cilantro for a picture-perfect finish. Ready in under an hour, this family-friendly recipe is easy to make and customizable for personal preferences. Whether you’re looking for a hearty weeknight meal or a festive dish to dazzle your guests, these stuffed peppers will become a new household favorite. Perfectly paired with a side of tortilla chips or a crisp green salad, this Mexican-inspired dish is both satisfying and endlessly flavorful.
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn kernels, frozen or canned (drained)
- 1.5 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold 4 bell peppers.
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so the peppers stand upright. Place the peppers in the prepared baking dish and set them aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5–7 minutes.
Add the diced onion and minced garlic to the skillet and cook for another 2–3 minutes until the onion is soft and translucent.
Stir in the cooked rice, black beans, diced tomatoes with green chilies, corn, chili powder, cumin, paprika, salt, and black pepper. Let the mixture cook for about 3–4 minutes until heated through. Remove from heat and stir in 1 cup of the shredded cheddar cheese.
Spoon the filling evenly into the prepared bell peppers, packing it down gently with the back of a spoon.
Top each stuffed pepper with the remaining 0.5 cup of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove the baking dish from the oven and let the peppers cool for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 974 mg | 21% | |
*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.
