Southwest Stuffed Bell Peppers

READY IN: 55mins
Recipe by Kevin Young

Yet another stuffed pepper recipe. Hope you like it.

Top Review by Judikins

Absolutely delicious!! The only changes I made were 4 peppers instead of 2 (there was plenty of stuffing for 4 peppers), and I topped the entire casserole with a can of ranch style beans. I've made a lot of stuffed peppers in my time, but these are the BEST!! Thanks for sharing Kevin.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Slice tops off peppers and save.
  3. Cut peppers in half lengthwise so they will lay flat.
  4. Remove seeds and veins.
  5. Steam tomato over boiling water 5-10 minutes or until the skin can be removed easily.
  6. Remove skin while still warm, then when cool enough to handle remove seeds and dice.
  7. (Or sub one 10 oz can steamed diced tomato) In a medium frying pan, cook garlic in 2 tbsp olive oil over medium heat for 5 minutes or until it starts to turn light brown.
  8. Add onions and continue to cook about 5 more minutes or until well wilted.
  9. Place everything except the cheese and the peppers themselves in a large mixing bowl and mix well.
  10. In a greased baking dish, place 4 pepper halves open side up.
  11. Place beef mixture in each and shape until even with open end and top of pepper.
  12. Bake uncovered 35 minutes.
  13. Remove from oven and sprinkle cheese evenly over each pepper.
  14. Bake an additional 5 minutes or until cheese is all melted.

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