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Southwestern Stuffed Bell Peppers

These protein-packed, heart-healthy Southwestern Stuffed Bell Peppers are a budget-friendly, macro-balanced meal perfect for busy families.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 pound lean ground beef (90% lean) Substitute ground turkey for a leaner option.
  • 1 medium onion, diced (about 1 1/2 cups) adds sweetness and depth; use shallots for a milder flavor.
  • 2 ribs celery, diced (about 3/4 cup) brings crunch and flavor; zucchini can be a pleasant alternative.
  • 2 cloves garlic, minced A flavor enhancer; fresh herbs can substitute for a different twist.
  • 1 large tomato, chopped A juicy addition; canned tomatoes can work in a pinch.
  • 2 tablespoons tomato paste Adds richness; puree of any roasted vegetables can replace it.
Spices and Seasoning
  • 2 teaspoons cumin Offers earthiness; use coriander for a different dimension.
  • 1 teaspoon chili powder Adjust according to your preference.
  • 1 teaspoon kosher salt Use lower sodium options if desired.
Vegetables and Fillings
  • 1 15 ounce can black beans Packed with fiber; swap for pinto beans or chickpeas.
  • 1 7 ounce can roasted green chiles Introduces smokiness; fresh jalapeños can be used for more heat.
  • 1 cup frozen corn, defrosted Fresh corn works beautifully too.
  • 1.5 cups cooked long grain rice Quinoa or cauliflower rice can offer a lower-carb option.
  • 1/4 cup cilantro leaves, chopped Fresh herbs brighten the dish; parsley can be a substitute.
  • 6 rainbow bell peppers Choose your favorite colors for a beautiful presentation.
  • 1 cup spicy cheese (Chipotle Gouda or Pepper Jack) Opt for a vegan cheese for a dairy-free version.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. In a large fry pan over medium-high heat, brown the ground beef for about 5 minutes.
  3. Add chopped onion, celery, and minced garlic; cook for an additional 5 minutes.
  4. Mix in chopped tomato, tomato paste, cumin, chili powder, and kosher salt; cook for another 4-5 minutes.
  5. Stir in black beans, green chiles, corn, cooked rice, and chopped cilantro.
Pepper Preparation
  1. Cut off the tops of the peppers and scoop out the ribs and seeds; rinse under cold water and sprinkle the insides with kosher salt.
  2. Place peppers in a microwave-safe dish with 1/4 cup water, covering with plastic wrap, and microwave for about 5 minutes.
Baking and Serving
  1. Transfer the softened peppers to a baking dish, fill them with the hot mixture, and top with cheese.
  2. Bake for 20 minutes or until the peppers are tender and the cheese is golden brown.
  3. Garnish with additional cilantro and serve hot.

Notes

Store leftovers in an airtight container for up to 3-4 days; can freeze for up to 3 months.