Southwest Stuffed Peppers
Bold, zesty, and irresistibly cheesy—these oven-baked peppers are packed with seasoned beef, black beans, corn, salsa, and rice, then topped with melty cheese for the perfect finish. A colorful, crave-worthy twist on taco night! Recipe Provided by Green Giant Vegetables.
Recipe - Price Rite Marketplace Corporate
Southwest Stuffed Peppers
Prep Time5 Minutes
Servings6
Cook Time50 Minutes
Ingredients
1 pound lean ground beef
1 package taco seasoning
1 can (15.25 ounces) Green Giant® Whole Kernel Corn, drained
1 can (15 ounces) black beans, drained
1 cup salsa
1 cup cooked long grain brown rice
6 large bell peppers (any color), sliced in half lengthwise and seeds removed
1 cup shredded Mexican cheese blend
Directions
- Preheat oven to 350ºF. Spray a large sheet pan with non-stick spray.
- Heat ground beef over medium in a large skillet and use a spatula to break into small pieces. Cook 5 minutes, stirring regularly. Stir in taco seasoning and cook 5 minutes longer. Stir in corn, black beans, salsa and cooked rice until well mixed.
- Place peppers in the pan and fill with ground beef mixture, overfilling slightly. Cover with aluminum foil. Bake 30 minutes.
- Remove dish from oven, top with cheese and bake uncovered for 10 minutes, until cheese is melted and bubbly. 
5 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Directions
- Preheat oven to 350ºF. Spray a large sheet pan with non-stick spray.
- Heat ground beef over medium in a large skillet and use a spatula to break into small pieces. Cook 5 minutes, stirring regularly. Stir in taco seasoning and cook 5 minutes longer. Stir in corn, black beans, salsa and cooked rice until well mixed.
- Place peppers in the pan and fill with ground beef mixture, overfilling slightly. Cover with aluminum foil. Bake 30 minutes.
- Remove dish from oven, top with cheese and bake uncovered for 10 minutes, until cheese is melted and bubbly. 
