Southwest Stuffed Bell Peppers
	
		Southwest Stuffed Bell Peppers are vibrant and hearty bell peppers filled with a zesty mix of seasoned meat, black beans, corn, rice, and spices, topped with cheese and baked for a satisfying, flavor-packed meal.
	 
	
		
							- Author: Mariem
 
							- Prep Time: 15 minutes
 
							- Cook Time: 40 minutes
 
							- Total Time: 55 minutes
 
							- Yield: 4–6 servings 1x
 
							- Category: Main Dish
 
							- Method: Baking
 
							- Cuisine: Southwest
 
							- Diet: Gluten Free
 
					
	 
	
		
		
			
- 4–6 bell peppers, halved and seeded
 
- 1 lb ground beef, turkey, or chicken
 
- 1 cup cooked rice (white, brown, or cauliflower)
 
- 1 cup black beans, drained and rinsed
 
- 1 cup corn kernels (fresh, frozen, or canned)
 
- 1/2 cup diced tomatoes or salsa
 
- 1 small onion, chopped
 
- 2 cloves garlic, minced
 
- 1 tsp chili powder
 
- 1 tsp ground cumin
 
- 1 cup shredded cheddar or Mexican blend cheese
 
- 1 tbsp olive oil
 
- Salt and pepper to taste
 
- Optional: chopped jalapeños
 
- Optional: chopped cilantro
 
- Optional: sour cream for serving
 
		 
	 
	
		
		
			
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes, and lightly brush with olive oil.
 
- In a skillet over medium heat, sauté chopped onion and garlic in olive oil until softened. Add ground meat and cook until browned. Drain excess fat if needed.
 
- Stir in cooked rice, black beans, corn, diced tomatoes or salsa, chili powder, cumin, salt, and pepper. Cook until heated through.
 
- Place bell pepper halves in a baking dish with a small amount of water at the bottom. Spoon the filling into each pepper.
 
- Top with shredded cheese. Cover dish with foil and bake for 30 minutes.
 
- Remove foil and bake an additional 10 minutes, or until cheese is bubbly and peppers are tender.
 
- Garnish with cilantro, jalapeños, or sour cream if desired. Serve warm.
 
		 
	 
	
		Notes
		
			
- Use red or yellow bell peppers for a sweeter flavor, or green for a more robust taste.
 
- To make vegetarian, omit meat and add extra beans or tofu.
 
- Swap rice with cauliflower rice for a low-carb option.
 
- Freeze cooked peppers individually and reheat from frozen or thaw first.
 
- Use quinoa as a nutritious rice substitute.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 stuffed pepper half
 
							- Calories: 290
 
							- Sugar: 4g
 
							- Sodium: 540mg
 
							- Fat: 14g
 
							- Saturated Fat: 6g
 
							- Unsaturated Fat: 7g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 22g
 
							- Fiber: 5g
 
							- Protein: 20g
 
							- Cholesterol: 55mg
 
					
	 
	
		Keywords: stuffed bell peppers, southwest peppers, healthy dinner, meal prep, baked peppers, gluten-free stuffed peppers, mexican inspired dinner