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Close-up of ground beef stuffed peppers in a baking dish

Southwest Ground Beef Stuffed Peppers

These Southwest Ground Beef Stuffed Peppers are a flavorful and satisfying meal, packed with a zesty mixture of seasoned ground beef, quinoa, black beans, corn, and diced tomatoes, all baked inside tender bell peppers and topped with melted cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 peppers
Calories 350 kcal

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Foil

Ingredients
  

Main Ingredients

  • 6-8 Bell Peppers
  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef
  • 1 medium Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 1 cup Cooked Quinoa
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1 can (15 oz) Diced Tomatoes with Green Chilies (Rotel) undrained
  • 1 cup Frozen Corn thawed

Seasoning & Topping

  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper optional, for heat
  • Salt and Black Pepper to taste
  • 1 cup Shredded Monterey Jack or Mexican Blend Cheese
  • Fresh Cilantro chopped (for garnish)

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C). Halve bell peppers lengthwise, remove seeds and membranes, and place cut-side up in a 9x13 inch baking dish.

Cooking the Filling

  • Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and garlic, cooking until the beef is browned; drain any excess fat.
  • Remove the skillet from heat and stir in quinoa, black beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper, mixing well.

Baking the Peppers

  • Evenly spoon the beef mixture into the prepared bell pepper halves and pour about 1/2 cup of water into the bottom of the baking dish.
  • Cover the dish loosely with foil and bake for 30 minutes.
  • Remove the foil, sprinkle shredded cheese over each pepper, and bake uncovered for another 15-20 minutes until peppers are tender and cheese is melted and bubbly.
  • Garnish with fresh cilantro before serving.

Notes

For a spicier kick, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the beef mixture. If you prefer a milder flavor, omit the cayenne pepper. Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.