These satisfying Southwest Stuffed Bell Peppers are a colorful, flavor-packed dinner that checks all the boxes: wholesome ingredients, bold Tex-Mex flavors, and an easy prep that works great for busy families!
Why You’ll Love These Southwest Stuffed Peppers
We were recently at a friend’s house for dinner and she served stuffed peppers for dinner. I had them all the time growing up, but I hadn’t had them for years– I forgot how much I loved them! Immediately I set about trying to recreate them at home. These southwest-inspired bell peppers are filled with seasoned rice, black beans, corn, tomatoes, and melty cheese for a satisfying vegetarian meal everyone will love.
- Healthy & filling: Packed with fiber, plant-based protein, and veggies
- Family-friendly: Mild spice level with big flavor
- Customizable: Easy to adapt for meat-lovers, dairy-free diets, or picky eaters
- Great for meal prep: Leftovers reheat beautifully for lunches
This recipe is naturally gluten-free, easy to customize, and a great way to encourage kids to eat more veggies—especially when topped with gooey cheese and fresh cilantro.
Tips for the Best Stuffed Peppers:
- Pre-baking the peppers ensures they’re tender, not crunchy.
- Use freshly cooked rice that’s slightly cooled so it mixes easily.
- Taste before stuffing—taco seasoning brands vary in salt and spice.
- Line the pan with foil for easier cleanup if you skip the water method.
Recipe Variations & Suggestions:
- Add protein: Mix in cooked ground turkey, shredded chicken, or beef.
- Make it spicy: Use hot diced tomatoes with green chiles or add jalapeños.
- Use store-bought precooked rice: Use a seasoned variety for an extra boost of flavor.
- Kid-friendly version: Skip green chiles and use plain diced tomatoes.
- Low-carb option: Swap rice for cauliflower rice.
- Vegan option: Use dairy-free cheese or skip cheese and top with avocado.
Storage & Make-Ahead Tips:
- Refrigerator: Store leftovers covered for 4–5 days.
- Reheat: Microwave or warm in the oven at 350°F until heated through.
- Make ahead: Prep filling up to 2 days in advance and stuff peppers before baking.
What to Serve with Southwest Stuffed Peppers:
Fruit salad for a refreshing side
Simple green salad with avocado dressing
Tortilla chips and fresh salsa
Guacamole or sliced avocado
More Delicious Vegetarian Dinner Ideas:
Southwest Stuffed Bell Peppers
These satisfying Southwest Stuffed Bell Peppers are a colorful, flavor-packed dinner that checks all the boxes: wholesome ingredients, bold Tex-Mex flavors, and an easy prep that works great for busy families!
Servings: 6
- 6 sweet bell peppers red, yellow, or orange
- 1 1/2 cups cooked white or brown rice or quinoa
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 14.5 ounce can diced tomatoes with green chiles
- 14 ounce black beans, drained and rinsed
- 1 cup frozen corn
- 4 green onions, chopped
- 2 tbsp taco seasoning store-bought or homemade
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheese (Mexican blend or pepper jack), divided
- 1/4 cup chopped fresh cilantro
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Preheat oven to 400°F.
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Prep the peppers:Cut about ¼ inch from the tops of the bell peppers and remove the stems, ribs, and seeds. Place peppers cut-side down in a large baking dish filled with ½ inch of water. Bake for 20 minutes to soften.
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Make the filling:Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
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Add corn, black beans, diced tomatoes with green chiles, green onions, taco seasoning, and black pepper. Cook until heated through, about 5 minutes.
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Remove from heat and stir in cooked rice, 1 cup of shredded cheese, and cilantro. Taste and adjust seasoning if needed.
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Stuff the peppers:Remove peppers from oven and carefully drain the water. Turn peppers upright and divide the filling evenly among them. Top with remaining cheese.
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Bake again:Return to the oven and bake for 10–15 minutes, until peppers are tender and cheese is melted.
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Serve warm with your favorite toppings or sides.