Southwest Stuffed Bell Peppers
These satisfying Southwest Stuffed Bell Peppers are a colorful, flavor-packed dinner that checks all the boxes: wholesome ingredients, bold Tex-Mex flavors, and an easy prep that works great for busy families!
Servings 6
Ingredients
- 6 sweet bell peppers red, yellow, or orange
- 1 1/2 cups cooked white or brown rice or quinoa
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 14.5 ounce can diced tomatoes with green chiles
- 14 ounce black beans, drained and rinsed
- 1 cup frozen corn
- 4 green onions, chopped
- 2 tbsp taco seasoning store-bought or homemade
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheese (Mexican blend or pepper jack), divided
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F.
- Prep the peppers:Cut about ¼ inch from 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 ½ inch of water. Bake for 20 minutes to soften.
- Make the filling:Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Add corn, black beans, diced tomatoes with green chiles, green onions, taco seasoning, and black pepper. Cook until heated through, about 5 minutes.
- Remove from heat and stir in cooked rice, 1 cup of shredded cheese, and cilantro. Taste and adjust seasoning if needed.
- Stuff the peppers:Remove peppers from oven and carefully drain the water. Turn peppers upright and divide the filling evenly among them. Top with remaining cheese.
- Bake again:Return to the oven and bake for 10–15 minutes, until peppers are tender and cheese is melted.
- Serve warm with your favorite toppings or sides.
