"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."
Southwest Stuffed Bell Peppers
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
Step 1
Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.
Step 2
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.
Step 3
Preheat the oven to 350 degrees F (176 degrees C).
Step 4
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.
Step 5
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.
Step 6
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.