Southwest Chipotle Stuffed Peppers

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Southwest Chipotle Stuffed Peppers

We adore stuffed peppers.  My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals.  So, when I found this recipe at Renee’s Kitchen Adventures, I thought, those looks super good, but I wonder if they could compete with one of my favorite meals EVER?!  I had Renee’s blog as my Secret Recipe Club assignment last month, and I made these peppers and for dessert we had her Fried Ice Cream Pie.  I LOVED BOTH recipes! The fried ice cream pie has quickly become a favorite recipe on my blog by my readers, so for that Renee, I THANK YOU!

Southwest Chipotle Stuffed Peppers

These Southwest Chipotle Stuffed Peppers were so tasty! They had a little bit of a kick to them, and I loved the beans.  They were a filling meals, that we all enjoyed!

Southwest Chipotle Stuffed Peppers

Beans and rice, smothered in pepper jack cheese and topped with fresh cilantro, I used one each of red, yellow and orange bell peppers.  Three peppers made 6 portions.

Give them a try next time you need a great dinner idea, they are quick but offer a pretty presentation.  I served them with a side of sweet corn.

overhead of Southwest Chipotle Stuffed Peppers with text "southwest chipotle stuffed peppers"
5 from 1 vote
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Southwest Chipotle Stuffed Peppers

Southwestern flavored stuffed sweet bell peppers will be a tasty new addition to your weekly menu plan!
Prep Time10 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 45 minutes
Course: Beef
Cuisine: American
Keyword: Southwest Chipotle Stuffed Peppers
Servings: 6 servings
Calories: 343kcal
Author: Michaela Kenkel


  • 3 medium to large sized sweet bell peppers sliced in half horizontally, with stems and seeds removed.
  • 1 pound lean ground beef
  • 1 egg slightly beaten
  • 1 8.5oz package of Uncle Ben's® Ready Whole Grain Sante Fe Medley Rice
  • 1/2 teaspoon ground cumin
  • 1 cup salsa divided
  • 6 slices Pepper-jack cheese
  • 1/4 cup chopped fresh cilantro


  • Preheat oven to 350 degrees.
  • Spray a 9" x 13" baking dish with cooking spray. (my peppers weren't very wide, so I ended up using a 10x8 dish so they could crowd together) Lay the pepper halves side by side.
  • In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Ready Whole Grain Sante Fe Medley, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil.
  • Bake until the peppers are tender and the meat is cooked through, (60 to 90 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly. Top with chopped cilantro.


Serving: 1g | Calories: 343kcal | Carbohydrates: 12g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 554mg | Fiber: 1g | Sugar: 3g


Original Recipe Source 

Southwest Chipotle Stuffed Peppers c

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    1. No worries!! They are so yummy! My Mom is making them tomorrow for her out of town company she has staying with her!

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