Southwestern Stuffed Peppers



Recipe Information

Total Time: 

35 minutes



Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests.


  • 4 medium to large green peppers
  • 2 cups frozen corn kernels
  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)
  • 1 cup shredded cheddar cheese or smoked cheddar
  • 1/2 teaspoon salt
  • 1 fresh or pickled jalapeno pepper, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 cup salsa
  • 1 cup cooked rice (optional)
  • 1 tablespoon butter
  • 1 teaspoon paprika or smoked paprika


  1. Preheat the oven to 375°F, and bring a stockpot of water to a boil.
  2. Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.
  3. In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).
  4. Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.
  5. Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.

Nutritional Information

221 calories, 7 g. fat, 19 mg. cholesterol, 31 g. carbohydrate, 6 g. dietary fiber, 11 g. protein 386 mg. sodium.