Southwestern Stuffed Bell Peppers

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Packed with protein-rich black beans, brown rice and veggies, these stuffed peppers make one mouthwatering and healthy meatless meal! So zesty and full of flavor!

Southwestern Stuffed Bell Peppers – Packed with black beans, brown rice and veggies, these stuffed peppers make a healthy meatless meal! | thecomfortofcooking.com
Stuffed peppers are one of my favorite weeknight dinners to make, because they’re a simple, all-in-one meal that can include servings of protein, vegetable and starch all in one. These baked beauties are all-vegetarian (omit the cheese to make ‘em vegan) and all the more delicious because of it!

Southwestern Stuffed Bell Peppers – Packed with black beans, brown rice and veggies, these stuffed peppers make a healthy meatless meal! | thecomfortofcooking.com
With a southwestern spin using salsa, black beans, corn, cilantro and savory spices, these stuffed bell peppers are a very healthy, hearty and perfectly easy to whip up on a weeknight. Topped with slices of sharp cheddar cheese, the peppers have eye appeal as well as a nice, creamy balance to the spiciness!

Southwestern Stuffed Bell Peppers – Packed with black beans, brown rice and veggies, these stuffed peppers make a healthy meatless meal! | thecomfortofcooking.com
I know you will enjoy these tasty stuffed peppers with a Southwestern twist as much as my husband and I did. Feel free to add cooked ground beef or chicken, but just know that this vegetarian meal has the meat-eating manivore stamp of approval!

Southwestern Stuffed Bell Peppers

Ingredients

  • 2 bell peppers any color
  • 3/4 cup instant brown rice
  • 1 cup chunky-style mild salsa
  • 1/2 cup canned black beans rinsed and drained (optional)
  • 1/2 cup frozen corn
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices sharp cheddar cheese
  • 1 Tbsp. chopped fresh cilantro

Instructions

  • Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
  • Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper.
  • Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro.
  • Enjoy!

Join the Conversation

  1. What a colorful dish Georgia! It’s filling and packed with all sorts of yummies. Thank you for sharing this one and thanks for all the beautiful and delicious recipes you’ve posted this year. Hope your holiday is peaceful and fun.

  2. We must think so alike! I just posted my version of this yesterday and mentioned how I would love to try a southwestern version!! Now I can just try yours!!!

  3. I really really want these! This is right up my alley!

  4. Gorgeous! Been looking for a different way to stuff a pepper. Trying these soon!

  5. I love stuffed peppers. Great flavor additions, the black beans are great!

  6. These are so pretty – and perfect for all of the peppers we have at the market right now.

  7. Delicious – I was won over by the addition of the black beans. These look great.

  8. These look delicious! I love how colorful it is, great recipe.

  9. I love stuffed peppers! Yours look delicious :)

  10. yum! i haven’t made stuffed peppers in years and really need to make them again! these look great!

  11. Georgia, this looks delicious! YUM! Can’t wait to give it a try.

  12. Made this tonight, and it was amazing! Thanks for making it look so appealing with your awesome photos.

  13. Hi! Looks like a great recipe–I will try it very soon. Just one question about serving size–would it be 6 servings instead of 4, using 3 bell peppers? Half a bell pepper is good for one person right? Thanks!

  14. Yes, you’re right that 3 bell peppers would yield 6 servings, and 2 bell peppers would yield 4, assuming half a pepper per person. That’s enough for most, but it really just depends on your appetite! Thanks for stopping by.

  15. Anonymous says:

    Very good!

  16. I am not a fan of bell peppers, but my husband loves them. He would love this southwestern version!

  17. We love stuffed peppers! I love this variation!

  18. Beautiful dish! Love all the colors :)

  19. The colors alone would entice me to eat these jewels! How lovely and vibrant and yummy looking.

  20. Hi

    I wanted to make these for a dinner on Sat evg, is it a good idea to make the brown rice filling on Friday to save prep time? (I will be using regular brown rice and not instant if that makes a difference)
    Thank you so much for your help!!

  21. Yes, you can definitely make the filling in advance, and even assemble the peppers a day ahead.

  22. I’m looking for recipes I can prep early in the week and have on hand throughout. These look delicious, but how do they hold up as leftovers? I hate wasting food. I can’t wait to try these! Thanks for sharing.

  23. I made this tonight for myself. It was amazing!! So simple and easy, I will be making it again! I was only able to eat one pepper!

  24. Hi,

    Can these be made the night before and reheated at work for Lunch?

  25. Can’t wait to try this out! Cooking for my entire family next week!

  26. Added ground turkey and spinach. A complete meal! Delish!

  27. Any idea what the calorie count is for one serving, with and without the cheese? I sent the recipe to my co-workers, and they were curious about the calories. Thanks!

  28. You can look it up by inputting the ingredients into this form:
    http://caloriecount.about.com/cc/recipe_analysis.php

  29. Made these for dinner tonight. My husband and I really enjoyed them. Even my 6 year old ate them! Thanks for a delicious recipe!

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