Bursting with classic Southwestern flavors, these Stuffed Bell Peppers are a colorful, nutritious dinner that’s as satisfying as it is healthy.
Packed with lean protein, fiber-rich beans and rice, and heart-healthy vegetables, they’re naturally low in saturated fat.
Quick to prep and perfect for meal prep, this recipe is a weeknight winner for busy households.
Southwestern Stuffed Bell Peppers
Equipment
- Large frying pan (1)
- Knife (1)
- Cutting board (1)
- Microwave-safe dish (1)
- 3-quart baking dish (1)
- Spoon for stuffing (1)
Ingredients
- 1 lb lean ground beef 90% lean
- 1 medium onion diced (~1 ½ cups)
- 2 celery ribs diced (~¾ cup)
- 2 cloves garlic minced
- 1 large tomato chopped
- 2 tbsp tomato paste
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 15 oz can black beans, drained and rinsed
- 1 7 oz can roasted green chiles, drained
- 1 cup frozen corn defrosted
- 1 ½ cups cooked long-grain rice
- ¼ cup fresh cilantro chopped, plus extra for garnish
- 6 rainbow bell peppers
- 1 cup spicy cheese Chipotle Gouda or Pepper Jack, shredded
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that when your stuffed peppers are ready to bake, the oven is already at the perfect temperature for even cooking and cheese melting.
- Prepare the Bell Peppers: While the oven is heating, take your 6 bell peppers and carefully slice off the tops. Using a small knife, remove the seeds and inner ribs. Rinse the hollowed peppers under cold water to remove any remaining seeds, then gently pat them dry with a paper towel. This step ensures the peppers are clean and ready to hold the filling.
- Microwave the Peppers: Place the cleaned peppers in a microwave-safe dish and pour in ¼ cup of water. Cover the dish loosely with microwave-safe plastic wrap or a lid. Microwave the peppers for approximately 5 minutes. They should begin to soften slightly but still retain their shape, making them easier to stuff later.
- Cook the Ground Beef: Heat a large frying pan over medium-high heat. Add 1 pound of lean ground beef and cook, stirring occasionally, for about 5 minutes until the meat is mostly browned. Break the meat into small crumbles as it cooks. This will create a tender, evenly cooked base for the filling.
- Sauté Vegetables: To the browned beef, add the diced onion (1 medium), diced celery (2 ribs), and minced garlic (2 cloves). Stir and cook for another 5 minutes until the vegetables become soft and aromatic. This step infuses the filling with flavor and ensures a tender texture.
- Build the Flavor: Add the chopped tomato (1 large), tomato paste (2 tablespoons), cumin (2 teaspoons), chili powder (1 teaspoon), and kosher salt (1 teaspoon) to the beef and vegetables. Stir to combine, and cook for an additional 4–5 minutes. The tomatoes will break down slightly, blending with the spices to create a rich, flavorful base.
- Incorporate Beans, Corn, and Rice: Gently fold in the black beans (1 can, drained and rinsed), roasted green chiles (1 can, drained), frozen corn (1 cup, defrosted), and cooked rice (1 ½ cups). Stir in the chopped cilantro (¼ cup). Mix thoroughly until all ingredients are evenly combined. Taste the mixture and adjust seasoning if needed. The filling should be thick, hearty, and bursting with flavors.
- Stuff the Peppers: Carefully transfer the microwaved peppers to a 3-quart baking dish. Using a spoon, generously fill each pepper with the beef, bean, and rice mixture. Pack the filling lightly to ensure each pepper is fully loaded but not overflowing.
- Add Cheese Topping: Sprinkle about 1 cup of shredded spicy cheese (such as Chipotle Gouda or Pepper Jack) evenly over the tops of the stuffed peppers.This layer of cheese will melt and brown in the oven, adding a creamy, flavorful topping.
- Bake the Peppers: Place the baking dish in the preheated oven and bake for approximately 20 minutes. The peppers should be tender but not mushy, and the cheese should be melted and lightly browned. Keep an eye on them during the last few minutes to achieve your preferred level of cheese browning.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Sprinkle additional chopped cilantro on top for a fresh, vibrant garnish. Serve hot as a satisfying main course, perfect for a weeknight dinner, family gathering, or meal prep.
Notes
- Choose firm bell peppers to hold the filling without collapsing during baking.
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- Make sure to rinse and drain canned beans to reduce excess sodium.
- Use freshly cooked rice for the best texture; day-old rice can also work well.
- Adjust chili powder or cheese type to control the heat level.
- For extra flavor, roast the bell peppers in the oven before stuffing.
- Leftover filling can be stored and reused in tacos, wraps, or burrito bowls.
Chef’s Secrets For Perfect Peppers
To get tender but not mushy peppers, lightly microwave them before baking.
This softens the walls just enough to cook evenly with the filling without collapsing.
Browning the meat and vegetables separately before combining ensures a deeper flavor profile.
Fresh cilantro added at the end preserves its bright taste, while shredded spicy cheese melts perfectly on top when sprinkled over hot filling.
Serving Suggestions For Family Meals
These Southwestern Stuffed Peppers are versatile and pair beautifully with simple sides.
Serve with a crisp green salad or roasted vegetables for a balanced meal.
A dollop of Greek yogurt or avocado slices on top adds creaminess and healthy fats. For a festive
Tex-Mex twist, offer salsa, hot sauce, or pickled jalapeños alongside.
They also make excellent meal-prep lunches, reheating beautifully without losing texture
Storage Tips For Easy Meal Prep
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave until warmed through.
The filling can also be frozen for up to 2 months; wrap each pepper individually or freeze them in a baking dish.
Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
1. Can I use other types of peppers?
Yes! Any bell pepper variety works, including green, red, yellow, or orange. Choose firm peppers to ensure they maintain their shape during cooking. Sweet mini bell peppers can be used for appetizers or bite-sized servings.
2. Can I make this recipe vegetarian?
Absolutely! Replace ground beef with extra beans, lentils, or crumbled tofu. You can also add extra corn, zucchini, or mushrooms to make the filling hearty and protein-rich while keeping it plant-based.
3. How do I prevent the peppers from being soggy?
Microwaving or lightly steaming the peppers before stuffing softens them without adding excess moisture. Avoid overcooking the peppers during baking, and use a thick filling that isn’t too watery.
4. Can I prepare this ahead of time?
Yes! Prepare the filling and peppers separately, then store in the refrigerator for up to a day. Assemble just before baking. This makes it perfect for busy weeknight dinners or meal prep.
5. What can I serve with these stuffed peppers?
They pair well with a fresh side salad, roasted vegetables, or Mexican-style rice. Toppings like sour cream, guacamole, or salsa add flavor and texture. For a low-carb option, serve alongside cauliflower rice or a light green vegetable sauté.
