These satisfying Southwest Stuffed Bell Peppers are a colourful, flavor-packed dinner that checks all of the packing containers: healthful components, daring Tex-Mex flavors, and a simple prep that works nice for busy households!
Why You’ll Love These Southwest Stuffed Peppers
We have been not too long ago at a good friend’s home for dinner and she or he served stuffed peppers for dinner. I had them on a regular basis rising up, however I hadn’t had them for years– I forgot how a lot I beloved them! Instantly I set about attempting to recreate them at dwelling. These southwest-inspired bell peppers are crammed with seasoned rice, black beans, corn, tomatoes, and melty cheese for a satisfying vegetarian meal everybody will love.
- Wholesome & filling: Filled with fiber, plant-based protein, and veggies
- Household-friendly: Gentle spice stage with large taste
- Customizable: Straightforward to adapt for meat-lovers, dairy-free diets, or choosy eaters
- Nice for meal prep: Leftovers reheat fantastically for lunches
This recipe is of course gluten-free, simple to customise, and an effective way to encourage youngsters to eat extra veggies—particularly when topped with gooey cheese and recent cilantro.
Suggestions for the Finest Stuffed Peppers:
- Pre-baking the peppers ensures they’re tender, not crunchy.
- Use freshly cooked rice that’s barely cooled so it mixes simply.
- Style earlier than stuffing—taco seasoning manufacturers range in salt and spice.
- Line the pan with foil for simpler cleanup in the event you skip the water technique.
Recipe Variations & Solutions:
- Add protein: Combine in cooked floor turkey, shredded rooster, or beef.
- Make it spicy: Use scorching diced tomatoes with inexperienced chiles or add jalapeños.
- Use store-bought precooked rice: Use a seasoned selection for an additional enhance of taste.
- Child-friendly model: Skip inexperienced chiles and use plain diced tomatoes.
- Low-carb choice: Swap rice for cauliflower rice.
- Vegan choice: Use dairy-free cheese or skip cheese and prime with avocado.
Storage & Make-Forward Suggestions:
- Fridge: Retailer leftovers lined for 4–5 days.
- Reheat: Microwave or heat within the oven at 350°F till heated via.
- Make forward: Prep filling as much as 2 days upfront and stuff peppers earlier than baking.
What to Serve with Southwest Stuffed Peppers:
Fruit salad for a refreshing aspect
Easy inexperienced salad with avocado dressing
Tortilla chips and recent salsa
Guacamole or sliced avocado
Extra Scrumptious Vegetarian Dinner Concepts:
Southwest Stuffed Bell Peppers
These satisfying Southwest Stuffed Bell Peppers are a colourful, flavor-packed dinner that checks all of the packing containers: healthful components, daring Tex-Mex flavors, and a simple prep that works nice for busy households!
Servings: 6
- 6 candy bell peppers purple, 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 inexperienced chiles
- 14 ounce black beans, drained and rinsed
- 1 cup frozen corn
- 4 inexperienced onions, chopped
- 2 tbsp taco seasoning store-bought or do-it-yourself
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheese (Mexican mix or pepper jack), divided
- 1/4 cup chopped recent cilantro
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Preheat oven to 400°F.
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Prep the peppers:Reduce about ¼ inch from the tops of the bell peppers and take away the stems, ribs, and seeds. Place peppers cut-side down in a big baking dish crammed with ½ inch of water. Bake for 20 minutes to melt.
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Make the filling:Warmth olive oil in a big skillet over medium-high warmth. Add the onion and cook dinner till softened, about 5 minutes. Stir in garlic and cook dinner for 30 seconds.
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Add corn, black beans, diced tomatoes with inexperienced chiles, inexperienced onions, taco seasoning, and black pepper. Prepare dinner till heated via, about 5 minutes.
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Take away from warmth and stir in cooked rice, 1 cup of shredded cheese, and cilantro. Style and alter seasoning if wanted.
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Stuff the peppers:Take away peppers from oven and punctiliously drain the water. Flip peppers upright and divide the filling evenly amongst them. Prime with remaining cheese.
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Bake once more:Return to the oven and bake for 10–quarter-hour, till peppers are tender and cheese is melted.
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Serve heat along with your favourite toppings or sides.
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