Southwest Stuffed Peppers Recipe

5 from 1 vote

These easy Southwestern stuffed peppers are filled to the brim with ground beef, rice, beans, corn, salsa, and Mexican-inspired spices. They’re colorful, delicious, filling and can even be prepped ahead of time.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Mexican, Tex-Mex

Servings: people

Calories: 547kcal

Author: The Carefree Kitchen

Ingredients

4 large bell peppers sliced in half, stems and seeds removed
2 teaspoons olive oil
1 pound ground beef
1 medium onion chopped
1 teaspoon garlic powder
1 tablespoon taco seasoning
1½ teaspoons salt
1/2 teaspoon black pepper
1 cup salsa
1/2 cup frozen corn thawed and drained
1 10-ounce can black beans rinsed
1½ cups white rice cooked
2 cups shredded mozzarella cheese (divided)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Place the peppers cut side up in a 9" by 13" baking dish. Add about ½ cup water to the bottom of the dish, cover with foil and bake for 15 minutes.
While the peppers are cooking, prepare the filling by heating the olive oil in the bottom of a large pan over medium heat. Add the ground beef, chopped onion, garlic powder, taco seasoning, salt, and pepper. Cook while stirring occasionally until the meat is cooked through and the onion has softened.
Remove from the heat and stir in the cooked rice, salsa, corn, and beans. Fold in half of the shredded mozzarella cheese.
Once the peppers are tender, remove from the oven and drain off any excess water. Spoon filling into each pepper, filling to the top. Sprinkle the remaining shredded cheese over the top of each pepper.
Return to the oven and bake again for about 10 minutes, or until the cheese is melted and golden.
Remove from the oven and allow to cool slightly before serving. Enjoy!

Notes

Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. To thaw, transfer to the fridge overnight or pull to room temperature for about 1 hour.

Reheating: pull the baking dish from the fridge while you preheat your oven to 350 degrees. Cover with aluminum foil and bake for about 15 minutes, or until warmed through.

Nutrition