Southwestern Stuffed Peppers

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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Southwestern Stuffed Peppers are a vibrant, wholesome meal that brings the flavors of the Southwest right into your kitchen. Packed with protein and veggies, they're a delightful combination of spice and comfort.

Ingredients for Southwestern Stuffed Peppers

The key to these stuffed peppers is their vibrant, flavor-packed filling. We start with bell peppers; they serve as the perfect edible bowl and add a sweet crunch. Olive oil is used to sauté the onion and garlic, creating a fragrant base for our filling. Black beans and corn bring protein and texture, while quinoa adds a nutty flavor and more protein. The spice mix — chili powder, cumin, and smoked paprika — delivers that warm Southwestern kick, with an optional touch of cayenne pepper for heat. Finally, cheddar cheese melts on top, adding richness and a little indulgence. A sprinkle of fresh cilantro makes the perfect garnish, adding a pop of color and freshness.

Tips & Tricks

  • Choose peppers that have a flat bottom so they stand up easily in the baking dish.
  • If you have leftover filling, it makes a great topping for salads or a side dish on its own.
  • For a vegan version, skip the cheese or use a plant-based alternative.

Serving Suggestions

These stuffed peppers pair wonderfully with a light side salad dressed in lime vinaigrette. If you're feeling indulgent, serve with a side of guacamole and tortilla chips for a fun, Southwestern-themed meal.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Absolutely! Couscous or rice would work well if you prefer.
How do I store leftovers?
Place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Are these spicy?
The cayenne pepper adds a bit of heat, but you can skip it if you prefer milder flavors.

Southwestern Stuffed Peppers Recipe Walkthrough

Start by preheating your oven to 375°F. While it heats up, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. You want them to look like little cups, ready to be filled with deliciousness.

Next, grab a large skillet and heat some olive oil over medium heat. Toss in the onion and garlic, sautéing them until they're soft and fragrant. This should take about 3-5 minutes. Once you see the onions become translucent, it's time to add the black beans, corn, and quinoa. Stir everything together, making sure the ingredients are well mixed.

Now, sprinkle in the spices: chili powder, cumin, smoked paprika, and a pinch of salt and pepper. If you're in the mood for a little heat, add the cayenne pepper. Stir until everything is evenly coated with the spices.

With the filling ready, it's time to stuff the bell peppers. Use a spoon to fill each pepper generously, pressing down gently to pack them tightly. Arrange the stuffed peppers in a baking dish so they stand upright. Sprinkle cheddar cheese over the top of each pepper, covering the filling.

Cover the dish with foil to keep the moisture in and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get all melty and bubbly. Once done, sprinkle with chopped cilantro before serving for that final touch.

Why You'll Love This Recipe

  • Perfect for meal prep — they reheat beautifully.
  • Customizable with your favorite spices or proteins.
  • Colorful and nutritious, making them a hit for family dinners or gatherings.
  • Gluten-free and vegetarian-friendly with a hearty, satisfying feel.

Ingredients

4 large bell peppers, any color
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup cooked quinoa
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

Step-by-step Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
4. Add black beans, corn, and cooked quinoa to the skillet and stir well.
5. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
6. Stuff each bell pepper with the mixture and place in a baking dish.
7. Sprinkle shredded cheddar cheese on top of each stuffed pepper.
8. Cover the dish with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.

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