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From the author, Terrence Paschal: These Southwest Stuffed Peppers recipe is one of my favorite dishes to make for my family. It can seem like a lot of work with all the different steps, but it all comes together quickly. These peppers are very filling and very low in calories and fat. Top them with your favorite salsa, and play around with what you mix in.
From Plant-Based on a Budget: We love this simple but flavor-packed Southwest Stuffed Peppers recipe, it is such a perfect way to vary your dishes and an easy way to add a fancy touch to your meals. The best part of it is that you can vary your stuffing mix to your liking or whatever needs using in your pantry. Get creative!
We love using beans as much as we possibly can, in salads (don’t miss out on our Everybody’s Favorite Bean Salad!), loaded soups, burritos, pasta dishes, spreads, or hearty stews. We really don’t need a reason other than them being delicious but the truth is they should be a staple on everyone’s diet. Beans are packed with healthy plant-based protein and fiber.
Beans get extra bonus for being extremely budget-friendly. You can buy them in bulk from your favorite grocery store and cook them swiftly in your instant pot, or you can buy cans on sale and have them always ready for daily use.
Multicolor Bell Peppers
Peppers have become a healthy eating must and are a truly versatile vegetable, they not only add amazing color to your meals but they have a delicious and familiar taste. They basically make everything better!
There are four different types of pepper, but only because they are in different states of maturation. Green, yellow, orange and red, one sweeter than the next. If you’d like to try a sweeter version of these Southwest Stuffed Peppers recipe, then we recommend using red bell peppers.
Let us know if you try them!
Photos by Alfonso Revilla
Southwest Stuffed Bell Peppers
- 1 cup of uncooked brown rice
- 1 cup of diced onion
- 1 14-ounce can of fire-roasted tomatoes
- 2 cups of water + 3 tablespoons of water divided
- 1 tablespoon of chili powder
- 1 15-ounce can of kidney beans, rinsed and drained
- 1 15-ounce can of black beans, rinsed and drained
- 1 1.25-ounce packet of your favorite taco seasoning
- 4 large green bell peppers
- In a large non-stick pot over medium-high heat, add brown rice and onion. Cook for 5 minutes until the onion begins to soften and become translucent.
- Add the tomatoes, 2 cups of water, and chili powder to rice. Cover, lower heat to a simmer and let cook until water is absorbed.
- Preheat the oven to 350 degrees F (176 degrees C).
- While rice is cooking, cut tops off of bell peppers and remove seeds. Place the peppers in a large pot of boiling water. Let boil until the peppers become light green and soft. Remove from water and place the peppers in a small pan.
- Place beans in a non-stick pan, add taco seasoning, and 3 tablespoons of water. Mix well, and add cooked rice mixture. Continue to cook until beans are warm.
- Scoop rice and bean mixture into bell peppers. Place them in the oven for 10 minutes. Remove from the oven and top with your favorite taco sauce or salsa.
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