Wednesday, June 18, 2014

Spicy Southwestern Stuffed Peppers


Tonight I was inspired to cook something a little different. My boyfriend enjoys peppers, so I decided to make stuffed peppers. I have made stuffed peppers before but with an Italian twist. This time I chose to go with a southwestern flavor profile. The ingredients are reminiscent of Mexican flavors thus the Southwest title.

As you will notice I only chose to add one jalapeno to this dish but you can certainly add as much heat as you'd like, such as more jalapeno, a hot salsa, red pepper flakes or hot sauce. This recipe can be customized to anyone's taste preference and it's fun to make. I felt very accomplished looking at how pretty my stuffed peppers looked when they were all filled and covered with melted cheese. They were devoured. Now this dish was enough for my boyfriend and I to enjoy on it's own, it's basically a casserole/one-pot dish in a pepper... the peppers being the individual casserole dish! You can pair this dish with roasted corn, a side salad, roasted potatoes, etc.. Have fun with this dish creating your own fillings, but also enjoy this one!

Serves 4 - 6

A Wednesdays
with Eryka Recipe
6 multi-colored peppers
1/2 lb ground beef
1/2 cooked white rice
1 small onion, chopped
2 garlic cloves
1 jalapeno, chopped
1 cup black beans, rinsed and drained
1 cup corn
1 cup salsa
1/2 teaspoon cumin
1/2 teaspoon adobo seasonings*
salt and pepper to taste
Mexican blend shredded cheese*

1. Prepare the peppers by chopping the top off and removing the rib. Place on a greased baking dish.

2. Preheat the oven to 400 degrees.

3. In a pan on medium heat, cook ground beef, onion and garlic until cooked through. Add the jalapeno.

4. Add the beans, corn, rice and salsa. Heat through then season with cumin, adobo and salt and pepper to taste (I added only a pinch of each).

5. Sprinkle about a tablespoon of cheese into the mixture. Stir until gooey.

6. Spoon the beef mixture evenly into all the peppers. Top with their appropriate tops.

7. Bake for 20 minutes then remove tops of the peppers to add the shredded cheese. Top again with their tops and bake for 10 more minutes until cheese is melted and peppers are soft.


Recipe Notes:
*The cheese blend I used contained Monterrey jack, cheddar, queso quesadilla, asadero cheese. You can use whatever Mexican cheese blend you prefer.
*Adobo seasoning is a blend of onion and garlic powder, black pepper, Mexican oregano, cayenne pepper and cumin. Mix together an 1/8 teaspoon of each ingredient if you can't find it locally.


  1. I am going to try this one. So colorful and delicious.

  2. Yummy dish Eryka! We make a lot of gemista (stuffed veggies) here, and your recipe is a whole new dimension for them! Thank you!