Southwestern Stuffed Bell Peppers

Tex-Mex Inspired Stuffed Bell Peppers with a Kick


  • 4 large bell peppers, any color
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 cup salsa, your choice of heat
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, for garnish
  • Sour cream, for serving


Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Stir in the cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Cook for 5 minutes until everything is heated through.
Stuff the mixture into the bell peppers and place them in a baking dish.
Cover with foil and bake for 35 minutes.
Uncover, sprinkle the tops with cheddar cheese, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with sour cream on the side.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal | Servings: 4 servings

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