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!

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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

By Georgia Johnson
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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!

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