These satisfying Southwest stuffed bell peppers are a colorful, flavor-packed dinner that checks all the boxes: healthy ingredients, bold Tex-Mex flavors, and easy preparation that works great for busy families!
Why you’ll love these stuffed peppers from the Southwest
We were recently at a friend’s house for dinner and she served stuffed peppers for dinner. I’ve had them all along, but haven’t had them in years – I’d forgotten how much I loved them! I immediately set out to try to recreate it at home. These Southwest-inspired bell peppers are filled with seasoned rice, black beans, corn, tomatoes, and melted cheese for a satisfying vegetarian meal that everyone will love.
- Healthy and filling: Full of fiber, plant protein and veggies
- Suitable for family: Moderate spice level with big flavour
- Customizable: It’s easy to adapt to meat lovers, dairy-free diets, or picky eaters
- Great for meal prep: Leftovers reheat beautifully for lunches
This recipe is naturally gluten-free, easy to customize, and a great way to encourage kids to eat more vegetables — especially when topped with gooey cheese and fresh cilantro.
Tips for the best stuffed peppers:
- Bake the peppers in advance Ensures that it is soft and not crunchy.
- Use fresh cooked rice Cool slightly so it mixes easily.
- Taste before stuffing-Taco seasoning brands vary in salt and seasoning.
- Cover the pan with aluminum foil To make the cleaning process easier if you skip the water method.
Recipe variations and suggestions:
- Add protein: Combine cooked ground turkey, shredded chicken, or beef.
- Make it spicy: Use hot diced tomatoes with green chilies or add jalapenos.
- Use pre-cooked, store-bought rice: Use a seasoned variety to enhance the flavor.
- Kid-friendly version: Skip the green peppers and use regular diced tomatoes.
- Low carb option: Replace the rice with cauliflower rice.
- Vegetarian option: Use dairy-free cheese or skip the cheese and top with avocado.
Tips for storing and prepping:
- refrigerator: Store leftovers for 4-5 days.
- Reheating: Place in the microwave or heat in the oven at 350°F until heated through.
- Move forward: Prepare the filling two days in advance and stuff the peppers before baking.
What to serve with Southwestern stuffed peppers:
Fruit salad for a refreshing side
Simple green salad with avocado dressing
Tortilla chips and fresh salsa
Guacamole or chopped avocado
More delicious vegetarian dinner ideas:
Southwest Stuffed Bell Peppers
These satisfying Southwest stuffed bell peppers are a colorful, flavor-packed dinner that checks all the boxes: healthy ingredients, bold Tex-Mex flavors, and easy preparation that works great for busy families!
Meals: 6
- 6 Sweet pepper Red, yellow or orange
- 1 1/2 Cups Cooked white or brown rice Or quinoa
- 1 tablespoon olive oil
- 1 small Onions cut into cubes
- 3 Cloves of garlic, chopped
- 14.5 ounce Tomatoes can be chopped with green chili pepper
- 14 ounce Black beans, drained and washed
- 1 cup Frozen corn
- 4 Chopped green onions
- 2 tablespoon Taco seasoning Store bought or homemade
- 1/2 teaspoon Black pepper
- 1 1/2 Cups Shredded cheese (Mexican blend or pepper jack), divided
- 1/4 cup Chopped fresh coriander
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Preheat the oven to 400°F.
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Preparing peppers:Cut about 1/4 inch off the tops of the bell peppers and remove the stems, ribs and seeds. Place peppers, cut side down, in a large baking dish filled with 1/2 inch of water. Bake for 20 minutes To soften.
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Make the filling:Heat olive oil in a large frying pan over medium to high heat. Add the onion and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds.
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Add corn, black beans, diced tomatoes, green peppers, scallions, taco seasoning, and black pepper. Cook until heated through, about 5 minutes.
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Remove from heat, add cooked rice and stir 1 cup of grated cheeseAnd coriander. Taste and adjust seasoning if necessary.
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Pepper stuffing:We take the peppers out of the oven and carefully drain the water. Turn the peppers upright and divide the filling evenly among them. Top with remaining cheese.
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Bake again:Return to oven and bake for longer 10-15 minutes– Until the pepper is cooked and the cheese melts.
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Serve warm With your favorite toppings or sides.