Healthy Southwest Stuffed Peppers

A healthy weeknight option for the whole family.

Serves 3-4



Southwest Seasoning Blend:

Sauce Ingredients:


Preheat the oven to 400F.

Cut the bell peppers in 1/2 lengthwise and remove the seeds and flesh. (Set aside)

Combine all of the southwest spices in a small bowl and set aside.

In a dry cast iron pan on medium/high heat, add the whole tomatoes, peeled and quartered onion, garlic cloves, and jalapeño. Let the veggies get a little bit of char on the outside then transfer to a blender. Add about 1 cup of water to the blender and blend until smooth. (NOTE: be careful blending if the veggies are hot, let them cool slightly before blending.)

In the same cast iron pan on medium heat, add a thin layer of vegetable oil. Once the oil is hot pour in the sauce quickly to avoid splatter. Let the sauce simmer until it changes color then add the oregano and chicken bouillon. Once the sauce thickens slightly, season with salt and pepper to taste and set aside. (NOTE: the sauce is meant to be a thin salsa. You do not want it too thick).

Next in a large pan on medium heat, add 1-2 Tbsp of oil and the 1/2 cup of diced onions. Sauté until the onions turn translucent then add the garlic. Continue to sauté till fragrant for 30 seconds then add the ground beef. Let the beef sear for a few minutes then break up into small pieces. Now add the southwest seasoning, salt and pepper. Mix until combined. Next add the corn, black beans, and white rice. Mix until combined and once hot, taste and adjust the seasoning to your liking.

In a 9×13 casserole dish, add a thin layer of the sauce to the bottom then the bell peppers. Fill each bell pepper half with some of the ground beef filling and top with shredded cheese. 

Cover the casserole dish in foil and bake for around 20 minutes. After the 20 minutes remove the foil and continue to cook for about 15 minutes or until the peppers are soft and the cheese is browned. 

Serve the peppers in a bowl with some of the sauce on the bottom, then add one of the stuffed peppers on top of the sauce. Add a little more sauce if desired then optionally top with some cotija cheese and garnish with cilantro and a lime wedge.



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