Southwestern Stuffed Peppers


Stuff colorful peppers with a filling mix of cumin-spiced ground beef, rice, corn, and cheese.

Stuff colorful peppers with a filling mix of cumin-spiced ground beef, rice, corn, and cheese. Get the recipe for Southwestern Stuffed Peppers.
Photo: Jonny Valiant
Hands On Time:
10 mins
Total Time:
1 hrs 20 mins
4 serves


  • 1 cup long-grain white rice

  • 1 tablespoon olive oil

  • 6 scallions, thinly sliced, white and green parts separated

  • ½ pound ground beef chuck

  • 1 cup frozen corn

  • 1 4.5-ounce can chopped green chilies

  • 1 teaspoon ground cumin

  • 4 ounces Monterey Jack, grated (1 cup)

  • kosher salt and black pepper

  • 4 large bell peppers, halved lengthwise, ribs and seeds removed

  • ½ cup plain low-fat Greek yogurt

  • salsa, for serving


  1. Heat oven to 375° F. Cook the rice according to the package directions.

  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.

  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.

  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Nutrition Facts (per serving)

521 Calories
20g Fat
59g Carbs
26g Protein
Nutrition Facts
Calories 521
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 45%
Cholesterol 60mg 20%
Sodium 574mg 25%
Total Carbohydrate 59g 21%
Total Sugars 7g
Protein 26g
Calcium 316mg 24%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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