Southwestern Stuffed Peppers

No ratings yet

This recipe delivers bold taste wrapped up in a bright package.

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.

No ratings yet

Southwestern Stuffed Peppers

With rich Southwestern flavors, these stuffed peppers will become a household favorite.
Yield 4 people
Serving Size 0.25 of recipe
Course Dinner
Cuisine Tex-Mex
Author SkinnyMs.


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


  • *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.
  • Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment-lined baking sheet.
  • 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.
  • Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese.
  • Bake for 20- 25 minutes, until completely cooked through.

Nutrition Information

Serving: 0.25of recipe | Calories: 358kcal | Carbohydrates: 52g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 698mg | Fiber: 12g | Sugar: 13g |
SmartPoints (Freestyle): 12
Keywords Kid-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

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.

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating