Smoky Southwest Stuffed Peppers Recipe

Dinner should end the day with bold flavors and satisfying bites. These Smoky Southwest Stuffed Peppers are filled with seasoned beef or plant-based crumbles, rice, beans, and melty cheese — all brought to life with Smoking Blue Bonnet and South of the Border.

This dish is make-ahead friendly and ideal for feeding a group or reheating later in the week.

 Smoky Southwest Stuffed Peppers Recipe

Ingredients:

4 bell peppers, halved and seeds removed

1 lb ground beef or plant-based alternative

1 cup cooked rice

½ cup black beans

½ cup corn

1 tsp South of the Border

½ tsp Smoking Blue Bonnet

½ cup shredded cheddar or Mexican blend cheese

1 Tbsp olive oil

Optional: sour cream, green onions, cilantro

Instructions:

Preheat oven to 375°F. Drizzle pepper halves with olive oil and bake for 10 minutes.

Meanwhile, cook ground beef in a skillet. Add South of the Border and Smoking Blue Bonnet. Stir in rice, beans, and corn.

Spoon mixture into pre-baked pepper halves. Top with shredded cheese.

Return to oven and bake 15–20 minutes until cheese is melted and peppers are tender.

Garnish with optional toppings and serve hot.

Quick Tip: Double the filling and freeze half for a quick future meal.

Order your Bear Creek Spices at: https://www.bearcreekrubs.com/shop