Southwestern Stuffed Bell Peppers
Bold, vibrant, and brimming with southwestern flair, these Southwestern Stuffed Bell Peppers are a wholesome and flavorful dinner option that’s as visually stunning as it is satisfying. Juicy bell peppers are filled to the brim with a hearty mix of seasoned ground beef, fluffy rice, black beans, sweet corn, and zesty diced tomatoes with green chilies. Topped with melted cheddar or Mexican blend cheese and optionally garnished with fresh cilantro, this dish offers bold layers of smoky, spiced flavor thanks to cumin, chili powder, and paprika. Perfectly tender from steaming in a savory broth, these stuffed peppers strike the ideal balance between comfort food and health-conscious dining. Ready in under an hour, this recipe makes for an easy, crowd-pleasing weeknight dinner or a festive addition to your Tex-Mex menu!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 0.5 cup frozen or canned corn
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup water or broth (for baking)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles as it cooks, about 5-7 minutes. Drain any excess grease.
To the skillet with the cooked beef, add black beans, cooked rice, corn, diced tomatoes with green chilies, cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat.
Place the hollowed-out bell peppers upright in a baking dish. Fill each pepper with the beef mixture, packing it tightly.
Pour the water or broth into the bottom of the baking dish to help steam the peppers while they bake.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle shredded cheese on top of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 271 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 819 mg | 17% | |
*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.
