Southwestern Stuffed Red Peppers are red bell peppers stuffed with sausage, zucchini, black beans, corn, tomatoes, and rice, then sprinkled with Monterrey Jack cheese. Leftovers make a great burrito filling.
Which is your favorite? Red, green, orange or yellow bell peppers?
I prefer red, but you can use any color you like in this recipe.
Do you know what “Southwestern” means when compared with traditional stuffed peppers?
In this recipe, black beans, cumin, chili pepper, Jack cheese, and cilantro are all ingredients often found in Southwestern cuisine. Substitute chipotle chili powder for regular chili pepper to get a smoky and I think, delicious flavor.
Use your creativity with this recipe. For example, leave out ingredients you don’t have or don’t like and add things you do. I vary the meat and vegetables according to what is in my refrigerator. The recipe is only a jumping off point.
These stuffed peppers can be found in my freezer at all times. Pop them into the microwave for 5-6 minutes and you’ve got a light supper.
How to Make the Filling for Southwestern Stuffed Red Peppers:
Cut bell pepper in half and clean out the seeds and guts. Carefully remove the stem.
Place peppers face down on a foil-lined cookie sheet, spray with oil, and cook in a 400 degree F oven for 15-20 minutes.
Turn cooked peppers face-up and arrange in a 9 x 13-inch baking dish or pan.
How to make the Southwestern Stuffed Red Peppers Filling:
Brown meat, then add onions and garlic. Cook until onion is softened.
Add finely chopped zucchini to skillet and sauté for a couple of minutes.
Next, combine black beans, corn and rice with meat in the skillet.
Finally, add seasonings and stir all ingredients together.
Cover and simmer on stove for 8-10 minutes. Mixture should be heated through and zucchini should be soft.
How to stuff and bake red peppers:
Use a large spoon or ice cream dipper to transfer filling into each pepper.
Sprinkle with Monterey Jack cheese.
Put into an oven preheated to 350 degrees F until the cheese melts. (You can be more generous with the cheese than I was in this picture.)
Leftovers are outstanding…
If you have any survivors the next day, get yourself some flour tortillas. My favorite is the Tortilla Land raw tortillas you buy at the grocery store, then cook in a skillet at home. Now make a burrito.
Cut up the stuffed pepper. (We’re talking mainly the red pepper shells. Cut them in bite-size pieces.) Fill the tortillas with warmed stuffed pepper goodness and sprinkle with more cheese. Wrap up like a burrito.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 4 large yellow or red bell peppers, halved lengthwise and seeded
- olive oil spray
- 1/2 pound ground meat (beef, sausage, turkey sausage) (optional)
- 1/4 c. onions, chopped
- 2 cloves garlic, finely chopped
- 1 medium zucchini, diced
- 2 cups rice, cooked
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 8 oz. can tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder (chipotle chili powder is even better if you can find it)
- Pepper, freshly ground
- 1/2 cup Monterey Jack cheese, grated
- Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes. When finished cooking, turn right side up and arrange in 9 x 13 inch dish.
- Meanwhile, sauté ground meat of your choice if you are using it. Drain any excess grease.
- Add onions and garlic and sauté for 3 minutes till soft. Add zucchini, rice, beans, corn, tomato sauce, and spices. Cover and simmer for 10 minutes.
- Spoon rice mixture into cooked pepper halves. Sprinkle cheese over top. Return to oven for about 10 minutes until cheese is melted. Garnish with chopped cilantro if desired. Freezes well.
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Nutrition Information:Yield: 8 servings Serving Size: 1 serving
Amount Per Serving:Calories: 254 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 219mg Carbohydrates: 24g Fiber: 3g Sugar: 3g Protein: 16g