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Southwest Beef & Rice Stuffed Bell Peppers

Southwest Beef & Rice Stuffed Bell Peppers

Dinner
Prep Time
15min
Cook Time
35min
Servings
1
Calories
480
Chef's Note

For extra flavor, try roasting your bell pepper for 10 minutes before stuffing it. This adds a slightly smoky flavor that complements the southwestern spices beautifully. If you prefer a spicier dish, add a diced jalapeño with the onions or a pinch of cayenne pepper with the spices.

Tags
beef
bell peppers
rice
cheese
southwestern
gluten-free
dinner
high-protein
Mexican-inspired
one-dish meal
Ingredients

  • 1 whole large bell pepper (any color, preferably red or green)

  • 4 oz lean ground beef

  • 1/3 cup cooked brown rice

  • 1/4 cup onion, diced

  • 1 clove garlic, minced

  • 1/4 cup diced tomatoes

  • 1/4 cup black beans, rinsed and drained

  • 2 tablespoons corn kernels

  • 1/4 cup shredded Mexican-blend cheese

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1 teaspoon olive oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cut the bell pepper in half lengthwise and remove seeds and membranes. Place in a microwave-safe dish with 2 tablespoons of water, cover, and microwave for 3 minutes to slightly soften.

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium heat. Add 1/4 cup of diced onion and cook for 2-3 minutes until translucent.

  • 4

    Add 1 minced garlic clove and cook for another 30 seconds until fragrant.

  • 5

    Add 4 oz of ground beef to the skillet, breaking it up with a spoon. Cook for 5-6 minutes until browned.

  • 6

    Stir in 1/2 teaspoon of chili powder, 1/4 teaspoon of cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 1 minute to toast the spices.

  • 7

    Add 1/4 cup of diced tomatoes, 1/4 cup of black beans, and 2 tablespoons of corn. Stir and simmer for 2-3 minutes.

  • 8

    Remove from heat and stir in 1/3 cup of cooked brown rice and half of the shredded cheese (about 2 tablespoons).

  • 9

    Place the bell pepper halves in a small baking dish. Fill each half with the beef and rice mixture, mounding slightly.

  • 10

    Sprinkle the remaining cheese (about 2 tablespoons) over the top of the stuffed peppers.

  • 11

    Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly browned.

  • 12

    Let rest for 2 minutes before serving.

Nutrition Information (per serving)
480
Calories
32g
Protein
42g
Carbs
22g
Fat
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