Southwest Stuffed Bell Peppers

Name: Southwest Stuffed Bell Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 Servings
Ingredients: 4 bell peppers; 3 Tbsp olive oil; 1/2 yellow onion; 1 Anaheim pepper; 3 cloves garlic; 1 teaspoon chili powder; 1/2 teaspoon sea salt; 2 cups cooked rice; 1 cup black beans; 1 cup corn; 1 (10-ounce) can enchilada sauce; 1/4 cup water; 1/3 to 1/2 cup shredded cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 Servings
Calories
379 kcal
Course
Main Course
Cuisine
American

Southwest Stuffed Bell Peppers

Winston Blankenship

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This easy vegetarian stuffed bell pepper recipe is huge on flavor and easy to prepare for a fun dinner! Mix it up by adding all sorts of fresh veggies and seasonings.

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Ingredients

Servings

4 bell peppers cored
3 Tbsp olive oil or avocado oil
1/2 yellow onion finely chopped
1 Anaheim pepper or pasilla pepper, cored and chopped
3 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon sea salt
2 cups cooked rice
1 cup black beans drained and rinsed
1 cup corn drained
1 (10-ounce) can enchilada sauce divided
1/4 cup water
1/3 to 1/2 cup shredded cheese such as cheddar or jack cheese

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Instructions

Preheat to 350°F and lightly spray an 8-inch square baking dish with cooking oil.
Wash, dry, and core the bell peppers. To do so, use a pairing knife to cut a wide circle around the stems, creating a large enough hole for stuffing. You can also use a sharp knife to cut the full tops off of the peppers, but I like to leave a little pepper around the hole for stability.
Add the olive oil to a large skillet and heat to medium high. Add the yellow onion and sauté 3 minutes, stirring occasionally. Stir in the chopped Anaheim pepper, garlic, chili powder, and salt and sauté for another 2 to 3 minutes.
Add 1/2 cup of the enchilada sauce, the cooked rice, corn, and black beans. Stir well and cook just until well combined and rice has absorbed most of the enchilada sauce, about 1 to 2 minutes. Remove from heat.
Stuff each pepper with the rice and vegetable mixture, filling each cavity to the top. Top each pepper with grated cheese and place peppers in the prepared baking dish. The peppers should fit nice and snug in the baking dish and should hold each other up.
Pour the remaining enchilada sauce and the water around the peppers, so that they’re sitting in a sauce bath. Place on the center rack of the oven and bake for 30 to 40 minutes, until cheese has melted and the tops of the peppers have softened.
Remove peppers from the oven and allow them to cool for 10 minutes before serving.

Notes

Peppers can be served in halves by placing them upright on a cutting board and chopping them in half using a sharp knife.

Nutrition Information

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Serving 1bell pepper Calories 379kcal (19%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 584mg (24%) Fiber 10g (40%) Sugar 8g (16%)