Southwestern Stuffed Peppers

This post may include affiliate links.

This Southwestern Stuffed Peppers recipe delivers bold taste wrapped up in a bright package. Made with entirely clean ingredients, this vegetarian-friendly dish will fill you up with its high protein and fiber content. The peppers make a healthy and portable weekday lunch or side dish bursting with savory southwestern flavors.

Low-glycemic brown rice will hook you up with lasting energy. Large red bell peppers are cooked and jam-packed with a delectable mixture of beans, rice, corn kernels, and tomato sauce. The melty cheese coating the pepper tops will make your taste buds sing.

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

Yields: 4 servings | Calories: 358 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 698mg | Carbohydrates: 52g | Fiber: 12g | Sugars: 13g | Protein: 13g | SmartPoints (Freestyle): 12 |


  • 4 large red bell peppers, tops cut off and seeds and white ribs scraped out
  • 1 clove garlic, minced
  • 1/2 cup chopped onions
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 (15 ounce) can kidney beans (small work well here), rinsed and drained
  • 1 cup cooked brown rice (from 1/3 cup uncooked rice)*
  • 1 cup frozen corn kernels
  • 1 cup (8 ounces) tomato sauce (from BPA free can or carton)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1/4 cup grated reduced fat cheddar
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper


  1. *Add 1/3 cup rice, well rinsed, to 2/3 cup water. Bring to a boil over high heat. Stir once, reduce heat to lowest setting, and cover. Allow to cook for 25-30 minutes, or until all water is absorbed.
  2. Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment lined baking sheet.
  3. Heat olive oil in large sauté pan over medium heat and add the onions. Sauté for about 5 to 8 minutes, until softened and translucent. Add garlic and cook for an additional 30 seconds.
  4. Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese.
  5. Bake for 20- 25 minutes, until completely cooked through.

Subscribe to our newsletter, follow us on Pinterest, and like us on Facebook to get the skinny straight from the source.

We need your feedback! Let us know what you thought about this article or anything else on the site.

Leave a Comment

Your email address will not be published.