Southwestern Stuffed Bell Peppers Recipe

Name: Southwestern Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers (red or yellow or orange); 12 ounces soy crumbles (found in freezer section of grocery); ½ cup black beans, rinsed; ½ cup whole kernel corn (canned or frozen); 14 ounces Rotel Tomatoes, medium heat (can use mild or hot, per personal preference); 1 jalapeno, minced; 1 onion, diced; 3 garlic cloves, minced; 2 -3 tablespoons taco seasoning; 2 -3 tablespoons cilantro, finely chopped; 2 tablespoons olive oil; 2 cups low-fat cheddar cheese; 1 cup low-fat sour cream; 1 avocado

Servings: persons

4 bell peppers (red or yellow or orange)
12 ounces soy crumbles (found in freezer section of grocery)
½ cup black beans, rinsed
½ cup whole kernel corn (canned or frozen)
14 ounces Rotel Tomatoes, medium heat (can use mild or hot, per personal preference)
1 jalapeno, minced
1 onion, diced
3 garlic cloves, minced
2 -3 tablespoons taco seasoning
2 -3 tablespoons cilantro, finely chopped
2 tablespoons olive oil
2 cups low-fat cheddar cheese
1 cup low-fat sour cream
1 avocado

1
Preheat oven to 425F Cut each bell pepper in half and remove seeds/membranes.
2
Spray each pepper half with oil spray and place cut side down in 13x9 glass casserole.
3
Cover tightly with aluminum foil.
4
Roast for 10-15 minutes.
5
Remove from oven and drain upside down on paper towels.
6
In the meantime, saute onion and jalapeno just until tender (3-5 minutes), add garlic and saute 1 additional minute.
7
Add soy crumbles and taco seasoning.
8
Cook until soy crumbles are thawed.
9
Add black beans, corn and tomatoes with sauce and stir to combine.
10
Add about 1/3 can water.
11
Bring to a boil and simmer until sauce is thickened, 8-10 minutes.
12
Mix in cilantro just before stuffing peppers.
13
Line 13x9 casserole with wax paper.
14
Stuff each pepper half and place in dish.
15
Bake peppers in 425 F oven for 15 minutes.
16
Sprinkle with cheese and bake an additional 5-8 minutes, or till cheese is nicely melted and golden.
17
Top with diced avocado and sour cream, as desired.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 bell peppers (red or yellow or orange), 12 ounces soy crumbles (found in freezer section of grocery), ½ cup black beans, rinsed, ½ cup whole kernel corn (canned or frozen), and more.

Yes, Southwestern Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions