Vegetarian Southwest Stuffed Peppers

Stuffed peppers are a beloved comfort food, perfect for busy weeknights. With a southwest twist, this Vegetarian Stuffed Peppers recipe combines hearty ingredients like black beans, rice, corn, and tomatoes. Simple to prepare and bursting with flavor, these peppers are as nutritious as they are satisfying.

 

Tip: Don't skip the pre-roasting step! Roasting the bell peppers tenderizes them and caramelizes their edges.

 

For quick and easy pepper coring, check out our QuickCore Plus Pepper Corer Set!

 

INGREDIENTS:

Stuffed Peppers:

2 tbsp olive oil, separated 

4-5 large bell peppers, cored and halved

1 tbsp olive oil

½ cup red onion, chopped

3 garlic cloves, minced

2 cups cooked mexican rice

1 can black beans, drained and rinsed

1 can Rotel diced tomatoes and green chilies

1 cups corn kernels 

2 tbsp homemade taco seasoning, see recipe below

1 tsp salt

2 1/2 cups of shredded queso asadero or Mexican cheese blend 

 

Homemade Taco Seasoning:

1 tbsp chili powder 

1/2 tsp garlic powder 

1/4 tsp onion powder 

1/2 tsp dried oregano 

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 1/2 tsp cumin 

1 tsp salt 

1 tsp black pepper 

 

Garnishes (optional):

Cilantro, chopped

Sour cream

Guacamole

Hot sauce 

Tortilla chips

 

INSTRUCTIONS:

1. Preheat the oven to 425F. Place cored bell peppers in a 9x13-inch baking dish. Rub 1 tbsp of olive oil over peppers and then sprinkle with salt and pepper (to taste), then arrange them with the cut side up. Bake for 20 to 25 mins until peppers are blistered around the edges and easily pierced with a fork. Set aside. Leave the oven on.
2. While peppers are roasting, mix the taco seasoning and cook the rice.
3. Heat 1 tbsp of olive oil in a skillet over medium heat. Cook onion for 5-8 mins before adding the minced garlic. Cook mixture until fragrant, about 1 min.
4. Add cooked onion into a large mixing bowl, then add rice, black beans, tomatoes, taco seasoning, and salt. Stir until well combined. Fold in 2 cups of cheese.
5. Fill the Peppers: Spoon mixture into roasted bell peppers. Sprinkle tops with remaining cheese. Bake for 25-30 mins.
6. Add garnishes and serve!