Straightforward stuffed peppers receive a Southwest-inspired lift with black beans, corn, fire-roasted tomatoes, and fresh cilantro.
Stuffed peppers may have faded from the weeknight rotation for some, but they deserve a comeback. These Southwest Stuffed Peppers are a filling, flavorful dish I’ve made for years and that’s easy to customize to your preferences.
This version uses ground turkey, canned black beans, fire-roasted diced tomatoes, frozen corn, and fresh cilantro for a protein-forward, satisfying meal. Feel free to swap ground turkey for beef or chicken, add extra vegetables like spinach, or sprinkle with cheese if you’re not dairy-free. Pinto beans can replace or supplement the black beans, and a spoonful of your favorite salsa will boost the Southwest flavor even more.
With bold spices like cumin, smoked paprika, and chili powder, plus the smoky brightness of fire-roasted tomatoes, this combination always hits the mark. If you enjoy meal prep, these peppers are particularly handy: they reheat well and make a protein-rich lunch the next day.
Give this recipe a try and enjoy the fresh, vibrant flavors of a Southwestern twist on a classic. Tag me on Instagram @olivia.adriance if you make it. Enjoy!
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Key Ingredients for Southwest Stuffed Peppers
This recipe is flexible, but these are the core ingredients I usually choose for a well-balanced Southwestern filling.
- Bell Peppers: Makes six peppers. Colorful peppers—red, yellow, orange—look festive and taste sweet when roasted.
- Ground Meat: Ground turkey, beef, or chicken all work. I used turkey for a lighter, protein-forward option.
- Spices: Cumin, smoked paprika, chili powder, salt, and pepper create that Southwest profile. A taco seasoning blend can substitute if you prefer.
- Diced Tomatoes: Fire-roasted diced tomatoes add a smoky, robust flavor; regular diced tomatoes are fine too.
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- Beans: Canned black beans are classic here; pinto beans are an easy swap.
- Corn: Fresh summer corn is great but frozen corn works year-round and is convenient.
- Cilantro: Fresh cilantro brightens the dish—omit if you don’t care for it.
Step by Step Instructions for Southwest Stuffed Peppers
Preheat your oven to 425°F. Cut one side off each bell pepper, remove the seeds, and set the pepper halves cut side down on a parchment-lined baking dish. Don’t discard the trimmed pepper pieces—chop them into small chunks for the filling.
Drizzle the peppers with oil and use your hands to coat them evenly. Roast for 25 minutes while you prepare the filling.
Time-Saving Tip
You can pre-roast the peppers a day or two in advance. On the day you serve, warm the peppers and stuffing together to save time—especially helpful on busy weeknights.
In a large skillet or Dutch oven, heat a drizzle of avocado or olive oil over medium heat. Sauté a small diced red onion for 3 to 5 minutes, then add minced garlic and cook 30 seconds more. Add 1 pound ground meat of your choice along with 1 teaspoon each cumin, smoked paprika, and chili powder, plus 1 teaspoon salt and 1/2 teaspoon pepper. Cook 5 to 7 minutes, breaking the meat into small pieces until browned.
Stir in 3 tablespoons tomato paste, one can of fire-roasted diced tomatoes, one drained and rinsed can of black beans, 1 1/2 cups corn (fresh or frozen), and the chopped pepper pieces. Cover and simmer over medium-low for 12 to 15 minutes. Stir in 1/2 cup chopped fresh cilantro and cook 2 to 3 minutes more.
When the peppers are roasted and the stuffing is ready, fill each pepper with the mixture, return them to the oven for 5 minutes to meld the flavors, then remove and garnish with extra cilantro and avocado slices. Serve warm and enjoy.
More Southwestern-Inspired Recipes:
- Southwestern Micro-Chopped Salad with Cilantro Lime Dressing
- Southwest Chicken and Rice
- Loaded Veggie Salsa Verde Chicken Chili
- Marinated Steak Fajita Bowls
SOUTHWEST STUFFED PEPPERS
Ingredients
- 6 bell peppers, mixed colors
- 2 tablespoons avocado or olive oil, divided
- 1 small red onion, small diced
- 3 cloves garlic, minced
- 1 pound ground turkey, beef, or chicken
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons tomato paste
- 1 can fire roasted diced tomatoes
- 1 can black beans, drained and rinsed
- 1 ½ cups corn, fresh or frozen
- ½ cup fresh cilantro, chopped, plus more for garnish
- Avocado slices, for garnish
Instructions
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Preheat the oven to 425°F.
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Cut one side off each bell pepper and remove the seeds.
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Chop the removed pepper pieces into small chunks for the filling.
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Place pepper halves cut side down on a parchment-lined baking dish, drizzle with oil, and use your hands to coat evenly.
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Roast peppers for 25 minutes.
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While peppers roast, heat a drizzle of oil in a large skillet over medium heat.
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Add diced onion and cook 3–5 minutes, then add garlic and cook 30 seconds more.
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Add ground meat, cumin, smoked paprika, chili powder, salt, and pepper. Cook 5–7 minutes, breaking the meat into small pieces.
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Stir in tomato paste, fire-roasted tomatoes, black beans, corn, and chopped pepper pieces. Cover and cook over medium-low for 12–15 minutes.
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Add chopped cilantro and cook 2–3 minutes.
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Stuff the roasted peppers with the filling and return to the oven for 5 minutes.
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Remove from oven, garnish with additional cilantro and avocado slices, and serve. Enjoy!
Notes
If you prefer not to stuff the peppers, the filling is delicious on its own—serve it in a bowl with guacamole and dairy-free sour cream, or wrap it in a gluten-free burrito-sized wrap.
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