Southwest Bell Peppers

Southwest Bell Peppers Tina's Cocina

Southwest Bell Peppers
Tina’s Cocina

This is an easy to make vegetarian main dish. The recipe makes enough stuffing for two whole bell peppers. You can also cut the bell peppers in half (lengthwise) and stuff them that way, to make 4 half peppers. Increase the ingredients to make more peppers.


2 red, yellow, orange or green bell peppers
1 cup cooked brown rice
1/2 cup frozen corn, defrosted
1/2 cup canned or cooked black beans, rinsed and drained
1 green onion, diced
1 tablespoon diced cilantro leaves
1/2 cup salsa
2 to 4 tablespoons grated cheddar or pepper jack cheese (optional)
Dairy-free: Omit cheese
Gluten-free: Use your own beans or make sure the canned beans are gluten free
Low-fat: Omit cheese
Soy-free: Don’t use soybean oil to oil the baking dish
Vegan: Omit cheese

Preheat the oven to 375 degrees. Oil a baking pan that will hold the peppers.  I used one with tall sides (a casserole dish) to help the peppers stay upright while baking.

Wash the bell peppers and cut the tops off. Scoop out the seeds. Leave whole or cut in half lengthwise. Set aside.

Combine the rest of the ingredients in a medium size bowl. If you use the cheese, you can save some for the top of the peppers and add the last 5-10 minutes of baking if desired.

Stuff the peppers with the rice mixture. Place the peppers in the baking dish. Cover with foil, tenting the foil if needed to keep it from touching the peppers. Bake in the preheated oven for 40 minutes.

(I’m guessing you can also heat these in the microwave, but I haven’t tried it.)



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2 thoughts on “Southwest Bell Peppers

  1. ScrumptiousBites February 11, 2014 at 9:06 am Reply

    This looks so good. I have a few different versions of stuffed peppers on my site as well. They are really a great way to get all the taste and satisfaction in a hearty meal, without any of the guilt! xo

  2. Tina February 11, 2014 at 12:40 pm Reply

    Hi Anna~ Thank you for your comment! Your blog looks lovely! Happy cooking! :-)

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