Reflective Meandering

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Southwestern Stuffed Bell Peppers

Growing up, my mom would make stuffed bell peppers on occasion; this is my spin-off of her recipe…


2 Cups of Cooked White or Brown Rice

1/2 Can of Corn

1/2 Can of Black Beans, Drained

1/4 cup of Italian Bread Crumbs

1 Egg

1 lb of Lean Ground Beef

5 Bell Peppers

1 Small Gold Onion

1 tsp Chili Powder

1 tsp Cumin

1 TBSP Garlic Salt

Optional Toppings: One Packet of Velveeta Cheese Sauce or your favorite grated cheese


Cook the rice first and allow it to cool.

While the rice is cooking, cut the tops off of 4 bell peppers and clean them out, then place small cuts in the feet of the bell pepper, which will allow excess fat from the beef to drain while cooking. Set these 4 bell peppers aside and chop 1 bell pepper and the small onion and place what you’ve chopped into your mixing bowl (once chopped these can be sauteed and allowed to cool before adding to the mix, but that’s not necessary).

Put 1/2 cup of the cooked and cooled rice into the mixing bowl; add the ground beef, followed by the chili powder, cumin, garlic salt, bread crumbs, the egg, and the cans of corn (drained) and black beans (drained and rinsed) and mix everything together with your hands. Then, stuff the 4 cleaned bell peppers with this mixture and place the bell peppers in a 9×9 pan.

Bake at 375 degrees for 30 minutes or until cooked well. The time may depend on how large the bell peppers are, and thus, how thick the meat mixture is.

Immediately after removing from the oven and checked to make sure the meat is cooked through, add the cheese topping.

Hint: The remainder of the corn, black beans, and rice can be heated for side dishes.

Side note: Fresh avocado would also pair nicely with this dish.



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