Southwestern Stuffed Bell Peppers

Southwestern Stuffed Bell Peppers
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!

Stuffed Bell Peppers
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!

Stuffed Peppers Recipe
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!

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Southwestern Stuffed Bell Peppers

Yield: Makes 4 servings (1 pepper half per serving)

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

Directions:

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!

      

20 Responses to “Southwestern Stuffed Bell Peppers”

  1. #
    1
    Sandra — November 18, 2011 @ 12:21 pm

    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.

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    2
    Kristen Edens — November 18, 2011 @ 5:28 pm

    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!!!

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    3
    In Katrina's Kitchen — November 18, 2011 @ 6:31 pm

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

  4. #
    4
    Laura — November 18, 2011 @ 6:39 pm

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

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    Cassie/Bake Your Day — November 18, 2011 @ 7:26 pm

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

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    6
    Lynda - TasteFood — November 19, 2011 @ 3:30 am

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

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    7
    bananamondaes — November 19, 2011 @ 8:08 am

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

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    8
    Judy@SavoringToday — November 19, 2011 @ 3:53 pm

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

  9. #
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    Baking Serendipity — November 19, 2011 @ 7:51 pm

    I love stuffed peppers! Yours look delicious :)

  10. #
    10
    ashley — November 21, 2011 @ 8:08 pm

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

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    Emily — November 28, 2011 @ 2:56 am

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

  12. #
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    Beth M — November 29, 2011 @ 2:04 am

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

  13. #
    13
    Anonymous — December 14, 2011 @ 4:07 pm

    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. #
    14
    Georgia | The Comfort of Cooking — December 16, 2011 @ 5:25 pm

    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.

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    Anonymous — June 5, 2012 @ 10:50 pm

    Very good!

  16. #
    16
    Erin @ Dinners, Dishes and Desserts — August 21, 2012 @ 3:21 pm

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

  17. #
    17
    Jessica@AKitchenAddiction — August 21, 2012 @ 3:55 pm

    We love stuffed peppers! I love this variation!

  18. #
    18
    Elizabeth@ Food Ramblings — August 21, 2012 @ 5:50 pm

    Beautiful dish! Love all the colors :)

  19. #
    19
    Teresa, foodonfifth.com — August 22, 2012 @ 2:13 am

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

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    20
    SkinnyMommy — August 22, 2012 @ 9:06 pm

    Gorgeous!

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