Southwest Stuffed Bell Peppers

These Southwest Stuffed Peppers are so easy to prepare and perfect for a fancier occasion! Play around with the filling and add anything you like.


– 1 C of uncooked brown rice – 1 C of diced onion – 1 14-oz can of fire-roasted tomatoes – 2 C of water + 3 tbsp of  water divided – 1 tbsp of chili powder – 1 15-oz can of kidney beans, rinsed and drained – 1 15-oz can of black beans, rinsed and drained – 1 1.25-oz 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.