Southwestern Stuffed Peppers with Black Beans and Green Chiles
Colorful Southwestern Stuffed Peppers with Black Beans and Green Chiles are red and green if you’re looking for a healthy dinner during the holidays. And these delicious Southwestern Stuffed Peppers are gluten-free and they freeze well.
I promised one more idea for a red-and-green dish to celebrate the holidays, and Southwestern Stuffed Peppers with Black Beans and Green Chiles use all my favorite techniques for stuffed peppers. First, I start with raw peppers so they aren’t too soft by the time the filling cooks. Second, I trim the bottom ends of the peppers flat so they stand up in the dish. Third, I chop the trimmed parts to add more pepper flavor to the filling, which in this recipe includes black beans, diced green chiles, cooked rice, tomatoes, and grated cheese.
I use my favorite Uncle Ben’s Converted Rice for the filling in this recipe because the converting process makes Uncle Ben’s a low-glycemic rice, even lower than many types of brown rice. Peppers are highly nutritious, and the Southwestern flavors here make this one of my favorite stuffed pepper recipes.
After I post this I’m going to take the rest of this week off so I can engage in some holiday celebrating with my family (including a big Denny family part at my house this weekend and a cookie-decorating party for the kids.) I hope all my readers have a holiday season filled with love and good times, and plenty of healthy good food! And thanks for visiting here, leaving nice comments, sending sweet e-mails, and encouraging me to keep making healthy food so I can post it here. The support of my readers means the world to me!
Cook the lean ground beef, push beef to the side of the pan and saute the chopped onions. While beef cooks, trim the bottoms of the peppers, cut off the stem ends and remove seeds, and stand peppers up in a dish. Dice the parts of the peppers you trimmed off and saute.
Combine cooked beef, sauteed onions, sauteed peppers, rinsed black beans, canned tomatoes with juice, green chiles with juice, chile powder, and cumin, and simmer until the mixture seems dry. (Blogger fail, I forgot to photograph that step!) Mix in the cooked rice and 1 cup of the cheese. Stuff mixture into peppers, cover with foil and bake about 30 minutes. Remove foil, put cheese on top of each pepper, and bake until the cheese is nicely melted.
Here’s how the peppers looked when they came out of the oven, yum!
Make it a Meal: I’d love this served with green salad and Cafe Rio-Style Creamy Tomatillo Salad Dressing.
More Delicious Stuffed Peppers Recipes:
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos ~ Kalyn’s Kitchen
Grain-Free Stuffed Peppers ~ Elana’s Pantry
Vegetarian Stuffed Peppers with Brown Rice, Mushrooms, and Feta ~ Kalyn’s Kitchen
Ruth’s Romano Stuffed Peppers ~ OMG Yummy!
Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella ~ Kalyn’s Kitchen
Southwestern Stuffed Peppers with Black Beans and Green Chiles
Colorful Southwestern Stuffed Peppers with Black Beans and Green Chiles are red and green if you’re looking for a healthy dinner during the holidays.
- 6 large bell peppers (I like at least 2 different colors and red and green is pretty for the holidays)
- 1 lb. extra lean ground beef (less than 10% fat)
- 1-2 tsp. olive oil if needed
- 1 onion, chopped
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes and juice
- 1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not Jalapenos)
- 1 tsp. Ancho chile powder (I use Penzeys; regular chili powder will also work)
- 1 tsp. ground cumin
- 2 cups cooked white rice
- 1 cup + 6 tablespoons grated cheese (I used Mexican Four Cheese Blend which is low fat cheeses)
- Preheat oven to 375 F.
- Choose a baking dish that’s barely big enough to fit six peppers standing up and spray with non-stick spray or olive oil.
- In large frying pan, brown ground beef well and drain off fat if needed.
- Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until barely softened.
- While the beef cooks, trim off the bottom of each pepper just enough to make a flat end to stand the pepper up.
- Cut off the stem end of peppers and cut out the seeds.
- Dice the pepper ends and saute in a pan with a little olive oil just until they’re starting to soften. (I used a separate pan, but you can remove the beef and onions to a bowl and use that pan if you prefer.)
- Combine the cooked beef, sauteed onions, chopped peppers, rinsed black beans, tomatoes and juice, green chiles and juice, chile powder (I use Penzeys ), and cumin in the frying pan.
- Reduce heat to low and simmer about 20 minutes over medium-low heat, until most of the liquid has evaporated. (The pan should look dry.)
- Turn off heat and let the mixture cool about 5 minutes, then mix in cooked rice and one cup of cheese.
- Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
- Place peppers in baking dish and cover with foil.
- Bake 30 minutes.
- Remove foil, top each pepper with a tablespoon of grated cheese and bake 10-20 minutes more, until cheese is melted and starting to brown and pepper skin can be pierced easily with a fork.
- Serve immediately.
Use Uncle Ben’s Converted Rice for South Beach.
These peppers freeze well and can be reheated in the microwave or in a toaster oven. For best results, let them thaw in the fridge overnight and then reheat.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Southwestern Stuffed Peppers with Black Beans and Green Chiles are a perfect main dish for phase two or three of the South Beach Diet. This recipe has a lot of peppers and meat to balance out the carbs in the rice, but for a lower-carb version you can eliminate the rice or use Cauliflower Rice. As shown with rice, this wouldn’t be suitable for a traditional low-carb diet plan.
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