Southwestern Stuffed Bell Peppers

Southwestern Stuffed Bell Peppers


  • 8 Bell Peppers (red, yellow, green) 
  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 2 gloves garlic, minced
  • 1 15oz. can diced fire roasted tomatoes
  • 1 4oz. can green chilis 
  • 1 package taco seasoning (or you can make your own)
  • 1 15oz. can Black Beans, drained and rinsed
  • 1 cup frozen corn (or 2 ears of fresh corn kernels)
  • 2 cups cooked rice (Bagged, frozen rice works great when short on time)
  • 2 cups shredded cheese (Cheddar, Pepper jack, Monterey Jack), separated
  • 1 cup beef or chicken broth
  • Sour Cream (optional)
  • Taco Sauce (optional)
  • Fresh Cilantro (optional)


  1. Preheat oven to 350 degrees. 
  2. Wash the bell peppers and then slice the tops off each pepper. Carefully deseed each pepper, trying not to break them. Place the completed peppers in a 9×13 baking dish. 
  3. Bake for 15 minutes, until peppers have begun to soften. 
  4. While the peppers are baking, brown the ground beef in a large skillet on the stove. Once browned, add in the diced onion and garlic and cook until soft, about 5 minutes. 
  5. Add the taco seasoning according to the package directions.
  6. Once the taco meat is ready, continue making the filling by adding the fire-roasted tomatoes, green chilis, black beans, corn, and rice. If the mixture looks dry, slowly add in the beef/chicken broth. You may not need the entire cup, so add slowly. 
  7. Let the filling cook over low heat for 8-10 minutes. 
  8. Mix in 1 cup of shredded cheese, stirring well. 
  9. Stuff the peppers by spooning the taco mixture into the peppers. You will want the peppers to be completely full, even mounding a little bit.
  10. With the remaining cup of shredded cheese, sprinkle some on top of each pepper before placing them back in the oven at 350 degrees for 20 minutes, or until the cheese is golden brown. 
  11. Serve with taco sauce, sour cream, and a garnish of freshly chopped cilantro. 
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