These stuffed peppers are loaded with all sorts of yummy ingredients! They’re a cinch to make and can be easily customized!
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!
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!!
Try serving with a dollop of sour cream or a bit of salsa! P.S. leftover filling (if you have any) makes great burritos 🙂
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Sausage Stuffed Peppers Recipe
Colorful and filling, Sausage Stuffed Peppers are filled with spicy sausage, rice, and veggies, then baked until the peppers soften and the cheese melts into the savory filling.
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Servings: 6
Calories: 494kcal
Ingredients
- 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 fresh parsley - chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- 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 them 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, sauté 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, and ground black pepper. Add the corn, diced tomatoes, and black beans, and cook for 3–4 minutes. Stir in the rice or quinoa, ½ cup of cheese, and green onions.
- Spoon the meat mixture into the peppers, filling them to the top. 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.
NOTES
-Swap the ground beef for mushrooms for a tasty alternative!
STORE leftover Stuffed Peppers in the fridge once fully cooled. Keep them in an airtight container, and they’ll stay fresh for up to 4 days. To FREEZE, wrap each one in foil and place in a freezer-safe bag or container. They’ll last about 2 months.
REHEAT from the fridge in the oven at 350 degrees Fahrenheit (176 degrees Celsius) for 15–20 minutes or until heated through. For frozen peppers, thaw overnight or bake straight from frozen, adding 10–15 minutes to the cook time.
Nutrition
Serving: 6serving | Calories: 494kcal | Carbohydrates: 46g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 960mg | Potassium: 736mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4426IU | Vitamin C: 160mg | Calcium: 265mg | Iron: 3mg
