Monday, October 01, 2007

Recipe Favorites: Southwestern Stuffed Peppers

Southwestern Stuffed Peppers(This recipe is being featured again as a Recipe Favorite; originally posted December 10, 2006)  I'm quite a fan of stuffed peppers, although when I was a kid I never liked them when my mother made them. I think that's because she always used green peppers from the store, which always taste a little too strong to me, although I do like fresh-from-the-garden green peppers. This recipe favorite is a version of stuffed peppers that has South Beach friendly black beans and spicy ground beef inside red bell peppers which are stuffed raw to keep them a little crispy. There's also tomatoes, green chile peppers, Ancho chile powder, and cumin to make it just a little spicy. This is a delicious variation on stuffed peppers, and a great way to use those big packages of six red peppers you get at Costco.

Southwestern Stuffed Peppers
(Makes six generous servings, recipe created by Kalyn. There are more photos of the process for this recipe at the original post for Southwestern Stuffed Peppers.)

6 large red, yellow, orange, or green peppers
1 lb. extra lean ground beef (less than 10% fat)
1-2 tsp. olive oil if needed
1 onion, chopped
1 can black beans, rinsed well and drained
1 can diced tomatoes and juice (I like Muir Glen organic tomatoes)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 tsp. Ancho chile powder ( Can substitute regular chile powder but Ancho chile powder has great flavor, I use Penzeys)
1 tsp. ground cumin
2 cups cooked white rice (use Uncle Ben's Converted Rice for South Beach)
1 1/2 cups grated cheese (I used Mexican Four Cheese Blend which is low fat cheeses)

Preheat oven to 375 F.

In large frying pan, brown ground beef well and drain off fat. Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.

While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright. (Some peppers might not need this.)

When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.

Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.

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More Stuffed Peppers You Might Like:
(Recipes from other blogs may or may not be South Beach Friendly, check ingredients.)
Stuffed Peppers with Cabbage
Vegetarian Stuffed Peppers from Almost Turkish Recipes
Feta-Stuffed Peppers from Seriously Good
Couscous and Feta Stuffed Peppers from Smitten Kitchen
Peppers Stuffed with Tuna from What Did You Eat
Fresh Tomato and Basil Stuffed Peppers from A Veggie Venture
Pointed Red Peppers Stuffed with Spinach and Mushrooms from Nami Nami
Stuffed Bell Peppers from Taste and Tell
Sweet Italian Sausage Stuffed Red Peppers from French Kitchen in America
Bharli Mirchi from One Hot Stovecounter customizable free hit


  1. stuffed red peppers are the best! I haven't made them in a long time...thanks for the reminder.

  2. These look really great. Can you believe I've never made stuffed peppers of any kind before? I love the idea of combining the ground beef with black beans and tomatoes. Now this is probably an odd question, but do you think the recipe would work without the rice?

  3. Susan, I do think it would be just great without the rice. Of course you would need a bit more of the other ingredients. I might just use more beans and the same amount of meat.

  4. Stuffed peppers are fantastic, very versatile dish. Looks like a perfect fall dish.

  5. I think people tend to cook the peppers too long - and they get mushy and bitter tasting (to me)
    I love this one..I do Italian and Chinese... now, a new one!

  6. I agree, the green peppers can be strong and bitter. The red peppers are so much sweeter. I love stuffed peppers too. My mom use to make them when I was little with Chinese ingredients.

  7. Mmm, stuffed peppers are delicious. I like them because there are so many options throughout the year.

  8. My mom always made these when I was growing up, I loved them so much but haven't had them in a long time...thanks for reminding me :) These look great!

  9. I love using red peppers for stuffing. I'm going to try this recipe with ground turkey (trying to eat more of that lately).

  10. Kalyn- These stuffed peppers look absolutely scrumptious! Now that I'm eating beef I'll have to try your recipe.

    Happy Fall!


  11. Maria, somehow I missed you. I know you don't eat beef, but there are some recipes at the end of peppers stuffed with veggies. I think peppers stuffed with rice and black beans would be great.

    Bradley, thanks. Very tasty.

    Katie, me too. This recipe was the one that converted me to stuffing them raw.

    Amy would love to try them stuffed with Chinese ingredients.

    Kelly, as many options as you can imagine!

    Meeso, you're welcome. My mom too.

    Lydia, I think ground turkey would be great here with the spices flavoring it.

    Karina, Happy Fall to you too. I bet you would like this recipe because I know you like these flavors.

  12. This stuffed pepper recipe sounds great! It sounds like stuffing chili into a pepper.

  13. Yum! These look fabulous. I have only made Italian stuffed peppers, but even were forever ago! My mouth is watering...yummo!

  14. Looks tasty. You don't see enough stuffed *red* peppers out there. I was never a huge fan of the typical green bells.

    In response to farmgirl, I wonder if mixing in some corn in place of some rice (not all of it though) would work well or if it might just make the filling too mushy? *shrugs*

  15. Kevin, you're right that the filling is a little bit like chili! Never thought of that.

    Chris, thanks. Nice to see that you're not at work!

    Mike, I think corn would taste great in this, but it wouldn't be South Beach Diet friendly, so I personally would not make it that way. But for non-SBers, it would be tasty I'm sure.

  16. Oh yum! And I agree with you about the red peppers tasting better. The green ones taste too.....raw (if that makes sense). I love the ingredients in your stuffing too. And thanks for including my tuna stuffed pepers! :):)

  17. Stuffed peppers have always looked "yucky" to me, but I think, as was your case, it was the green pepper that I found unappetizing (bitter). Your version with sweet red peppers actually looks delicious and it's next on my list. Fingers crossed!

  18. Ooh, so many lovely recipes to choose from. I will haev to start with your, Kalyn, and work my way down the list!

    Thanks for the link! And the ideas.


  19. Made these today...thought the filling was delicious even before I put it in the pepper. I thought it would be a great burrito filling with low-carb tortillas. The only thing I missed was a little sauce on top while I was eating it. The filling stayed very moist even after baking. Definitely a keeper.


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