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Southwest Style Stuffed Peppers

Full of flavor, we love this southwestern style stuffed pepper recipe for an easy weeknight meal.

Course: Main Course
Cuisine: American
Author: Kami | NoBiggie.net
  • 4-6 bell peppers for stuffing
  • 2 teaspoons olive oil
  • 1 cup white rice cooked
  • 1 pound lean ground beef
  • 1 medium white onion diced
  • 1 14.5oz. can Mild Rotel (diced tomatoes with green chiles) drained
  • 1 8oz. can tomato sauce
  • 1 cup frozen corn
  • 1 14.5oz. can black beans rinsed and drained
  • 1 14.5oz. can white kidney beans rinsed and drained
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/3 cup fresh cilantro chopped *optional
  • 1 jalapeño seeded and diced *optional
  • salt and pepper to taste
  • 1 cup Mexican blend cheese grated (+ more for topping)
  1. Preheat oven to 400 degrees F.
  2. Prepare the bell peppers: cut the tops off the bell peppers. Remove the inside ribs and seeds. Keep the tops with the stems. Use a small pairing knife to make a Jack O’ Lantern Face if desired.
  3. Fill a large baking dish with 1/2 inch of water at the bottom. Place the peppers cut-side down in the water and bake for 20 minutes, (add the pepper tops too if desired)

Make the Filling:
  1. In a medium pan add the olive oil and lean ground beef. Cook the ground beef until browned. Drain excess grease if needed. Add in the diced onion and cook until translucent.

  2. Stir in the cooked rice, Mild Rotel diced tomatoes + chiles, tomato sauce, grated cheese and spices.

  3. Add in the frozen corn, beans and cheese. Cook until heated through and stir to combine. Season with salt and pepper to taste.

  4. Remove the peppers from the oven and drain the water from the baking dish.
  5. Divide the mixture evenly between the peppers. Top each one with more grated cheese. Return stuffed peppers to the oven to bake for 10-15 more minutes, until peppers are tender and the cheese is melted. Serve warm.
Recipe Notes

Make Ahead Option: These peppers can be made up to 1-2 days ahead. Make them up to the step of stuffing them and adding cheese on top and then place them in the baking dish and cover with plastic wrap until ready to bake for dinner.