Southwest Stuffed Bell Peppers Recipe

    4 Servings


  • 4 Bell Peppers, cored
  • 3 tablespoons Olive Oil
  • 1/2 Yellow Onion, finely chopped
  • 1 Anaheim Pepper, cored and chopped
  • 3 cloves Garlic, minced
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Sea Salt
  • 2 cups Cooked Rice
  • 1 cup Black Beans, drained and rinsed (canned)
  • 1 cup Corn, drained (canned)
  • 1 10-ounce can Enchilada Sauce, divided
  • 1/4 cup Water
  • 1/3-1/2 cup Shredded White Cheddar Cheese, mozzarella, or yellow cheddar cheese


  1. Preheat to 350°F.
  2. Wash, dry, and core the bell peppers using a pepper corer.
  3. Add the olive oil to a large skillet and heat to medium high. Add the yellow onion and sauté 3 minutes, stirring occasionally. Add Anaheim pepper, and sauté another 2 to 3 minutes. Add garlic, chili powder, and salt, and sauté until garlic is fragrant, about 2 to 3 minutes.
  4. Add 1/2 cup of the enchilada sauce, the cooked rice, corn, and black beans. Stir well and cook just until well combined and rice has absorbed most of the enchilada sauce, about 1 to 2 minutes. Remove from heat.
  5. Stuff each pepper with the rice and vegetable mixture, filling each cavity to the top. Top each pepper with grated cheese and place peppers in an 8-inch by 8-inch baking dish. The peppers should fit nice and snug in the baking dish and should hold each other up.
  6. Pour the remaining enchilada sauce and the water around the peppers, so that they’re sitting in a sauce bath. Place on the center rack of the oven and bake for 30 to 40 minutes, until cheese has melted and the tops of the peppers have softened.
  7. Remove peppers from the oven and allow them to cool 10 minutes before serving. 


  • Peppers can be served in halves by placing them upright on a cutting board and chopping them in half using a sharp knife.


Cooking Method:
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Related Recipes:
Easy Dinner Recipes, Vegetarian Recipes, KitchenIQ Recipes, Pepper Recipes, Easy Recipes, Baked Recipes, Casserole Recipes, Comfort Food Recipes, Healthy Comfort Food Recipes, Rice Recipes, Bean Recipes, Cheese Recipes
Recipe Yields:
4 stuffed peppers
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Julia Mueller
Recipe Yields: 4 stuffed peppers
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 pepper
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 114
Calories 379

% Daily Value*
Total Fat 14g
  Saturated Fat 2g
Sodium 584mg
Total Carbohydrate 51g
  Dietary Fiber 10g
  Sugars 8g
Protein 10g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julia Mueller

About Julia

Julia is known for her healthy, balanced approach to all kinds of recipes, vegetarian and meat alike, on her blog, The Roasted Root. She shares her commitment to delectable vegetarian dishes as a Vegetarian fanatic, proving that you can make the whole family happy without the need for meat.