Stuffed Peppers
Prep time
Cook time
Total time
These stuffed peppers are loaded with all sorts of yummy ingredients! They're a cinch to make and can be easily customized!
Yield: 6
  • 6 medium sweet peppers (red, yellow, or orange)
  • 2 tbsp. olive oil
  • 1 small yellow onion, diced
  • ½ jalapeno, minced
  • 1 Anaheim chile, diced
  • 3 garlic cloves, minced
  • 2 links of Aidell’s Spicy Mango with Jalapeño sausage, cubed (or ½ lb. ground beef)
  • 1 tsp. kosher sea salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 1 c. fresh or frozen corn
  • 14.5 ounce can diced tomatoes (I used fire roasted)
  • 14.5 ounce can black beans, drained and rinsed
  • 1½ c. cooked rice or quinoa
  • 1½ c. grated cheddar or colby jack cheese, divided
  • 2 green onions, sliced
  • 2 tbsp. chopped cilantro or parsley
  1. Preheat oven to 350 degrees.
  2. Cut off the tops of the peppers and remove the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave/oven safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
  3. In a large skillet set over medium heat, add the oil. When the oil is hot, saute the onion and peppers until soft. Add the garlic and cook until fragrant, about 1 minute. Cook the sausage or ground beef until browned. Season with salt, garlic powder, onion powder, ground black pepper. Add the corn, diced tomatoes and black beans and allow to cook for 3-4 minutes. Stir in the rice or quinoa, ½ cup of cheese and green onions.
  4. Fill the peppers with the hot mixture. Sprinkle the tops with the remaining cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Sprinkle with fresh herbs, allow to cool for 5 minutes before serving.
-Try swapping out the ground beef for mushrooms!

Recipe source: adapted from Our Best Bites
Recipe by Life Made Simple at