Southwest Stuffed Bell Peppers with Ground Beef Recipe

Hey there, fellow foodies! If you’re craving a dinner that’s full of flavor, nutritious, and looks as good as it tastes, you’re in for a treat! Today, I’m sharing my favorite recipe for Southwest Stuffed Bell Peppers with Ground Beef. This dish is a vibrant twist on a classic, packed with bold southwestern flavors, a little kick of spice, and the perfect balance of textures.

Whether you’re feeding your family on a busy weeknight or impressing guests at a weekend gathering, these stuffed bell peppers are a sure win. Plus, they’re easy to make and totally customizable (more on that later). So grab your skillet, and let’s bring a little Southwest flair into your kitchen!

Ingredients for Southwest Stuffed Bell Peppers

Let’s start by gathering all the ingredients. I promise it’s nothing too fancy—you might already have most of these pantry staples on hand! Here’s what you’ll need:

Main Ingredients:

• 4 large bell peppers (red, yellow, orange, or green—your choice!)
• 1 lb ground beef (I like 85% lean for a good balance of flavor)
• 1 cup cooked rice (white, brown, or even quinoa works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies (Rotel is my go-to)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or make your own with chili powder, cumin, paprika, etc.)
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)

Toppings (optional but recommended):

• Fresh cilantro, chopped
• Sour cream
• Avocado slices
• Lime wedges
• Salsa or hot sauce (for an extra kick)

How to Make Southwest Stuffed Bell Peppers

Ready to dive in? Here’s the step-by-step process to make these delicious Southwest stuffed peppers.

1. Preheat the Oven and Prep the Bell Peppers

Start by preheating your oven to 375°F (190°C). While it’s warming up, prepare your bell peppers. Cut off the tops and remove the seeds and membranes inside. Give them a quick rinse and set them aside.

Tip: If your peppers don’t stand up well on their own, slice just a tiny bit off the bottom (without cutting through), so they sit flat.

2. Cook the Ground Beef Mixture

In a large skillet, heat a drizzle of olive oil over medium heat. Add your finely chopped onion and garlic, cooking until fragrant and softened (about 3-4 minutes). Then, add in the ground beef, breaking it up with a spatula as it browns.

Once the beef is no longer pink (about 5-7 minutes), drain off any excess fat. Stir in the taco seasoning and cook for another minute to let those spices bloom. Now, toss in the black beans, diced tomatoes with green chilies, corn, and cooked rice. Stir everything together until it’s fully combined and heated through.

3. Stuff the Bell Peppers

Take your prepared bell peppers and generously spoon the beef and rice mixture into each one, packing it down gently. They’ll be overflowing with that tasty filling, and that’s exactly what we want!

4. Bake the Peppers

Place the stuffed bell peppers in a baking dish, arranging them so they stand upright. Cover the dish with foil to keep the peppers from drying out, and pop it into the oven for about 25-30 minutes.

5. Add the Cheese and Bake Again

After 25-30 minutes, carefully remove the foil and sprinkle a nice layer of shredded cheese over each pepper. Return the dish to the oven, uncovered, for another 5-10 minutes, until the cheese is melted and bubbly.

6. Garnish and Serve

Once the cheese is perfectly gooey and golden, take the peppers out of the oven and let them cool for just a couple of minutes. Now comes the fun part—add your favorite toppings! I love mine with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice for that fresh zing.

And voilà! You’ve got yourself some show-stopping Southwest Stuffed Bell Peppers that are bursting with flavor and color.

Tips for Variations and Customizations

These stuffed bell peppers are super versatile. Here are a few fun ideas to make this recipe your own:

• Swap the Protein: Not a fan of ground beef? Ground turkey, chicken, or even crumbled tofu works just as well. You can also go vegetarian by adding extra beans or a meat substitute like plant-based ground “beef.”
• Grains Galore: If you’re looking to change things up, try using quinoa, farro, or even cauliflower rice for a lower-carb option.
• Cheese Lovers Unite: If you’re like me and can’t get enough cheese, feel free to mix some cheese into the filling before stuffing the peppers. Pepper Jack adds a nice spicy twist!
• Make It a Meal Prep Staple: These stuffed bell peppers are perfect for meal prep! You can make a batch ahead of time and refrigerate them for up to 3-4 days. Just reheat in the oven or microwave when you’re ready to eat.
• Spice It Up or Tone It Down: Adjust the spice level to your liking by adding or reducing the green chilies, salsa, or taco seasoning. If you’re serving this to kids or anyone with a milder palate, you can even swap out the diced tomatoes with chilies for plain diced tomatoes.

What to Serve with Southwest Stuffed Bell Peppers?

These peppers are pretty much a complete meal on their own, but if you’re looking to round out the plate, here are a few side dish ideas:

• A simple green salad with a tangy vinaigrette
• Chips and guacamole or salsa
• Mexican street corn (elote)
• Refried beans or a side of Spanish rice

Final Thoughts

There you have it—your new go-to recipe for Southwest Stuffed Bell Peppers with Ground Beef! I love how easy they are to make, and the best part? They’re packed with all the comforting, bold flavors of the Southwest while being pretty healthy too. Whether you’re cooking for a family dinner, meal prepping for the week, or trying to impress your friends, these stuffed bell peppers will have everyone asking for seconds!

Let me know how you customize yours or if you have any special toppings you can’t live without!

Nutrition facts