Southwestern Roasted Stuffed Peppers

stuffed red pepper post pic
Which is your favorite?  Red, green, orange or yellow bell peppers?  I prefer red.  But you can use any color you like in this recipe.  I don’t make these often but whenever I see red or yellow peppers on sale, I  go for it.  If you have rice mixture left over after you fill your peppers, it makes for good eating by itself or even better inside a flour tortilla.

Feel free to leave out ingredients you don’t have or don’t like and add things you do.  I vary the meat and vegetables according to what is in my refrigerator.  Usually add mushrooms at no extra calorie cost.

Check out the nutritional stats at the end.  Definitely good enough to qualify as a “Skinny Secret” recipe.
Good for fiber and protein. Very satisfying.



Southwestern Roasted Stuffed Peppers
Recipe type: Entree
Serves: 6-8
Red bell peppers stuffed with sausage, zucchini, corn, tomatoes and rice--topped with cheese.
  • 4 large yellow or red bell peppers, halved lengthwise and seeded
  • olive oil spray
  • ½ pound ground meat (beef, sausage, turkey sausage) (optional)
  • ¼ c. onions, chopped
  • 2 cups rice, cooked
  • 1 medium zucchini, diced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 8 oz. can tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Pepper, freshly ground
  • ½ cup monterey jack cheese, grated
  1. Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes. When finished cooking, turn right side up and arrange in 9 x 13 inch dish.
  2. Meanwhile, saute ground meat of your choice if you are using it. Drain. Add onions and saute for 3 minutes till soft. Add cooked rice, corn, zucchini, tomato sauce, spices, and beans and heat thoroughly.
  3. Spoon rice mixture into cooked pepper halves. Sprinkle cheese over top. Return to oven for about 10 minutes until cheese is melted. Freezes well.


Nutritional Stats based on 8 servings without meat.

  • Calories 341
  • Fat 3.6 g
  • Sodium 332 mg
  • Carbohydrates 65.1 g
  • Fiber 7.8 g
  • Protein 12.8 g
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{ 7 comments… read them below or add one }

roseann November 9, 2011 at 2:54 pm

Hi wanted a new special stuffed pepper and here i found them. They were delicious ty ty ty


Jaden May 8, 2011 at 2:11 pm

Made these last night for dinner and they were Fantastic! Only thing I think I would do would be to cook the peppers on the shorter side so they don’t get too soft and fall apart.
LOVE this recipe and will without a doubt be making it again.


Paula May 10, 2011 at 5:39 am

Jaden, Haven’t thought about these in a while because peppers have been so expensive. Thanks for reminding me. With summer coming, I’ll be making them again and putting individual peppers in the freezer. Makes a quick lunch.


Other Sis October 6, 2009 at 2:55 pm

I tried this and they were fabulous! I didn’t have all your ingredients, but used what I had–so easy and so delicious. Thanks!!!


Beth Pope September 10, 2009 at 6:58 pm

I love red bell peppers – I will print this off and make it next week –


Jennifer Johnson August 26, 2009 at 11:32 am

Ok, this looks absolutely wonderful. I will SO be making this.


Debbie August 23, 2009 at 7:42 pm

I prefer red or yellow peppers. Never really thought about using them for stuffed peppers. Just so accustomed to the green ones that my mother made stuffed peppers with but this is a great idea and the recipe looks really good. I have the scoop from a close authroity that they are truly good!


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