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Santa Fe Stuffed Peppers

Southwest Stuffed Pepper

Course Main Course
Cuisine American
Keyword Southwest Stuffed Pepper
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8
Calories 390kcal
Author Kathleen


  • 6-8 Sweet Red Pepper
  • 2 Tablespoons Divided Olive Oil
  • 1 Medium Yellow Onion Chopped
  • 1 Tablespoon Garlic Minced
  • 1 Pound Ground Turkey or Ground Beef
  • 1 Envelope Mild Taco Seasoning
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Dried Ground Cumin
  • 2 Cups Cooked Brown Rice
  • 1 15 Ounce Can Petite Dice Tomatoes, Drained
  • 1 7 Ounces Can Corn, Drained
  • 1 7 Ounces Can Ortega Chilies
  • 1 15 Ounce Can Black Beans, Drained and Rinsed
  • 1/2 Cup Sour Cream or Plain Greek Yogurt
  • 1/2 Cup Fresh Cilantro Chopped
  • 1 1/2 Cup Sharp Cheddar Cheese


  • Preheat oven to 350 degrees.  Cut the peppers in half lengthwise and remove seeds and ribs. Coat peppers with cooking spray (Pam) inside and out.  Place into a baking dish that has been sprayed with Pam as well. Set aside.
  • In a large saute pan, over medium heat, cook the onion in 1-2 tablespoons of oil until soft.  Add garlic, reduce the heat to low and continue to cook 3-5 minutes.
  • Increase heat to medium and add ground beef.  Cook until there is no longer any pink in beef.  Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, Ortega green chilies, beans, sour cream, and cilantro.
  • Fill peppers with filling.  Bake about 45-50 minutes or until the peppers are soft.  Remove from oven and top peppers with cheddar.  Return to oven and cook until cheese is nicely melted.


Calories: 390kcal | Carbohydrates: 34g | Protein: 29g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 815mg | Potassium: 745mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4285IU | Vitamin C: 171.3mg | Calcium: 252mg | Iron: 2.6mg