Stuffed Peppers

These stuffed peppers are loaded with all sorts of yummy ingredients! They’re a cinch to make and can be easily customized!

Stuffed Peppers |

So a couple days ago I mentioned we were going to try out the southwest stuffed bell pepper recipe from Our Best Bites. Well, we did, and it was pretty good, but I decided to alter the recipe a bit to make it even better! So if you’re looking for something relatively quick, healthy and filling… here it is!

Stuffed Peppers |

These stuffed peppers are loaded with Tex-Mex ingredients, some are what I had on hand, so feel free to customize yours a bit! I’ve made these with both sausage and ground beef and both variations were delicious. I’ve also used both rice and quinoa and again, both were really good! If you want to keep these vegetarian, try swapping out the meat for a handful of chopped mushrooms and upping the veg & carbs!!

Stuffed Peppers |

Try serving with a dollop of sour cream or a bit of salsa! P.S. leftover filling (if you have any) makes great burritos 🙂
Stuffed Peppers |

Stuffed Peppers Recipe

These stuffed peppers are loaded with all sorts of yummy ingredients! They're a cinch to make and can be easily customized!
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Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Calories: 472kcal
Print Recipe


  • 6 medium sweet peppers - red, yellow, or orange
  • 2 tbsp olive oil
  • 1 small yellow onion - diced
  • 1/2 jalapeno - minced
  • 1 Anaheim chile - diced
  • 3 garlic cloves - minced
  • 2 links Aidell’s Spicy Mango with Jalapeño sausage - cubed (or ½ lb. ground beef)
  • 1 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 cup fresh or frozen corn
  • 14.5 oz can diced tomatoes - I used fire roasted
  • 14.5 oz can black beans - drained and rinsed
  • 1 1/2 cup cooked rice - or quinoa
  • 1 ½ cup cheddar or colby jack cheese - grated, divided
  • 2 green onions - sliced
  • 2 tbsp cilantro or parsley - chopped


  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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!


Serving: 6g | Calories: 472kcal | Carbohydrates: 41g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 845mg | Potassium: 666mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 49mg | Calcium: 263mg | Iron: 3mg

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