Gluten Free,  Healthy Choices,  Main Course,  Mexican/Latin,  Vegetarian

Healthy Southwest Stuffed Bell Peppers

There are times when you just need to use up ingredients already in your fridge or pantry.

These Southwest Stuffed Bell Peppers are made for those days.

Change up the filling according to what’s on hand and you have an easy week night dinner that the whole crew will love!

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The key ingredient categories in Southwest Stuffed Bell Peppers are:

Ground meat (chicken, turkey, beef or vegetarian meat substitute): we used ground chicken

Canned beans (black, kidney, white, or chickpeas): we used black beans

Cooked rice or grain (white rice, brown rice, quinoa, or couscous): we used leftover cooked rice and quinoa

Tomatoes (canned or fresh diced tomatoes, salsa, or tomato sauce): we used canned fire roasted diced tomatoes

Shredded Cheese (cheddar, monterey jack, pepperjack, or colby): we used monterey jack

Aromatics (onion, shallot, garlic, jalapeno, scallion, and/or cilantro): we used diced onion and jalapeno, and fresh cilantro

Seasoning (chili powder, cumin, oregano, garlic powder): we used them all

Besides being as satisfying as a casserole or comfort food, Southwest Stuffed Bell Peppers are a healthy and hearty meal.

Did you know that red bell peppers compared to green bell peppers have 10 times more beta-carotene and are loaded with Vitamin C, Vitamin A and are rich in antioxidants?

And they make terrific leftovers for lunch the next day!


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All my best,
xo Libby

Southwest Stuffed Bell Peppers

Change up the filling according to what's on hand and you have an easy, healthy and hearty week night dinner that the whole crew will love!
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 4


  • 4 bell peppers halved, seeds removed
  • 2 cups cooked rice or favorite grain such as quinoa or couscous
  • 1 Tbl olive oil
  • 1 sweet onion diced
  • 1 jalapeno fine diced
  • 1/2 pound ground chicken or turkey, beef or meat substitute
  • salt & pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground oregano
  • 1 15 ounce can black beans, drained and rinsed or kidney or white beans
  • 2 1/2 cups shredded monterey jack cheese, reserve 1/2 cup for topping or cheddar or pepperjack or colby
  • 1/2 cup fresh cilantro leaves chopped


  • Preheat oven to 375 degrees F. Place halved bell peppers cut side up in a shallow baking dish.
  • In a large skillet, saute onion and jalapeno in olive oil until translucent, about 5 minutes. Add ground meat, season with salt & pepper and brown until cooked through, breaking into pieces with wooden spoon. Add the garlic powder, chili powder, cumin and oregano, stir to combine. Remove from heat and fold in beans and cooked rice (or grain), 2 cups shredded cheese, and chopped cilantro.
  • Stuff pepper halves with filling. Bake for 30 minutes covered in foil. Remove foil, top with remaining 1/2 cup shredded cheese and bake uncovered for an additional 15-20 minutes until peppers are tender.


For Vegetarian version, substitute meat substitute for ground meat.


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