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Southwestern Style Stuffed Peppers Recipe

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4.1 from 13 reviews

These Southwestern Style Stuffed Peppers are a vibrant and hearty dish packed with seasoned ground beef, black beans, corn, rice, and fire-roasted tomatoes. Topped with melted provolone cheese and garnished with fresh cilantro, this recipe blends bold southwestern flavors into a delicious and visually appealing meal perfect for family dinners.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Peppers

  • 8 large bell peppers (different colors)

Filling

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 15 ounces fire roasted tomatoes, diced (1 can)
  • 4 ounces canned green chilis (1 small can)
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • Salt and pepper, to taste
  • 15 ounces black beans (1 can)
  • 1 cup frozen corn
  • 1 cup long grain rice, uncooked
  • 2 cups unsalted chicken broth

Topping and Garnish

  • 8 slices provolone cheese
  • 2 tablespoons fresh cilantro, chopped (to taste)
  • Sour cream or homemade guacamole, for serving (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
  2. Prep the peppers: Wash the bell peppers thoroughly. Slice a thin piece off the bottom of each pepper so they can stand upright in the casserole dish. Then cut off the tops and remove all seeds carefully without breaking the pepper. Place the peppers standing upright in a greased casserole dish and bake for about 15 minutes or until they start to soften.
  3. Brown the beef: In a large skillet over medium-high heat, cook the ground beef for about 5 minutes until no longer pink. Add the chopped onion and celery, and cook for an additional 3 minutes until the onions are translucent and softened. Finally, add the minced garlic and cook for 30 seconds until fragrant.
  4. Finish the filling: Stir in the diced fire-roasted tomatoes, canned green chilis, ground cumin, mild chili powder, salt, and pepper. Add black beans, frozen corn, uncooked rice, and unsalted chicken broth. Cover the skillet and let the mixture cook for 15 to 20 minutes, stirring occasionally, until the rice is fully cooked.
  5. Stuff the peppers: Spoon the meat and rice mixture into each pre-softened pepper, filling them generously to form a dome. Place a slice of provolone cheese on top of each stuffed pepper.
  6. Bake the peppers: Place the casserole dish into the preheated oven and bake for approximately 20 minutes or until the cheese has melted and started to brown. Check around 17 minutes to avoid overbaking.
  7. Garnish and serve: Remove the peppers from the oven and sprinkle with fresh chopped cilantro. Serve warm with optional sour cream or homemade guacamole on the side.

Notes

  • You can mix bell pepper colors for a vibrant presentation.
  • Be careful when slicing the bottom of the peppers to avoid cutting through them entirely so they stand upright properly.
  • Use unsalted chicken broth to control sodium levels.
  • If desired, substitute ground turkey or a plant-based meat alternative for a leaner or vegetarian option.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • This recipe can be made gluten-free if using gluten-free broth and ensuring canned ingredients are gluten-free labeled.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southwestern

Find it online: https://iamstarved.com/southwestern-style-stuffed-peppers-recipe/