Southwest Stuffed Peppers

How to Make Southwest Stuffed Peppers

1. 1

   Step 1: Preheat and prepare peppers

   Preheat the oven to 375°F (190°C). Trim the tops off the bell peppers and remove seeds and membranes; brush the outsides and insides lightly with olive oil to help them roast evenly. Place peppers cut-side up in a baking dish and par-bake for about 10-12 minutes until they begin to soften but still hold shape.

   For this step

   • 4 largeLarge bell peppers (red, orange or yellow), tops removed and seeds discarded
   • 1 tbspOlive oil
2. 2

   Step 2: Brown the beef with aromatics

   While peppers par-bake, heat a large skillet over medium-high heat and add the ground beef. Break it up with a spoon and cook until it starts to brown, then add the chopped onion and minced garlic and continue cooking until the beef is fully browned and the onion is translucent, about 6-8 minutes. If the beef releases a lot of fat, drain excess, leaving a little for flavor.

   For this step

   • 1 lbGround beef (80/20 recommended)
   • 1 mediumYellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   
3. 3

   Step 3: Build the Southwest filling

   Reduce heat to medium and stir the taco seasoning into the beef, then add the cooked rice, drained black beans and diced tomatoes with chiles. Simmer for 3-4 minutes to let flavors meld and to warm the beans and rice through. Taste and adjust seasoning with salt and pepper if needed.

   For this step

   • 2 tbspTaco seasoning (store-bought or homemade)
   • 1 cupCooked white rice
   • 1 15 oz can (drained)Black beans, drained and rinsed (15 oz can)
   • 1/2 cupDiced tomatoes with green chiles (e.g., Rotel), drained slightly
   
4. 4

   Step 4: Stuff peppers and add cheese

   Divide the filling evenly among the par-baked pepper shells, pressing gently to fill. Sprinkle the shredded cheddar evenly over the tops of the stuffed peppers so the cheese can melt and create a golden finish when baked.

   For this step

   • 1 cupShredded sharp cheddar cheese
   
5. 5

   Step 5: Bake until tender and serve

   Return the stuffed peppers to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let rest 5 minutes before serving to set the filling; serve warm with optional garnishes like sour cream, sliced avocado or chopped cilantro.
   

1. Preheat the oven to 375°F (190°C). Trim the tops off the bell peppers and remove seeds and membranes; brush the outsides and insides lightly with olive oil to help them roast evenly. Place peppers cut-side up in a baking dish and par-bake for about 10-12 minutes until they begin to soften but still hold shape.
2. While peppers par-bake, heat a large skillet over medium-high heat and add the ground beef. Break it up with a spoon and cook until it starts to brown, then add the chopped onion and minced garlic and continue cooking until the beef is fully browned and the onion is translucent, about 6-8 minutes. If the beef releases a lot of fat, drain excess, leaving a little for flavor.
3. Reduce heat to medium and stir the taco seasoning into the beef, then add the cooked rice, drained black beans and diced tomatoes with chiles. Simmer for 3-4 minutes to let flavors meld and to warm the beans and rice through. Taste and adjust seasoning with salt and pepper if needed.
4. Divide the filling evenly among the par-baked pepper shells, pressing gently to fill. Sprinkle the shredded cheddar evenly over the tops of the stuffed peppers so the cheese can melt and create a golden finish when baked.
5. Return the stuffed peppers to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let rest 5 minutes before serving to set the filling; serve warm with optional garnishes like sour cream, sliced avocado or chopped cilantro.