Southwestern Stuffed Bell Peppers

Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good! I’m using a rainbow assortment of peppers for the vibrant, colorful pictures (blogger priorities) but you can use any color you’d like. In my personal opinion, you can’t beat red. Anyone else agree??

Southwestern Stuffed Bell Peppers with Butternut Squash

Yield: 6 stuffed peppers

Southwestern Stuffed Bell Peppers with Butternut Squash


  • 6 bell peppers
  • 2 cups cooked rice (I used a wild rice blend)
  • 1 cup black beans (rinse first)
  • 1 cup corn (thaw if using frozen)
  • 1 cup butternut squash, peeled and diced small
  • 1/2 red onion, chopped
  • 1 jalapeño, seeds removed and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2/3 cup shredded cheese (I recommend pepperjack)
  • 2 tbsp cilantro for garnish (optional)
  • Extra virgin olive oil for sautéing (about 1 1/2 tbsp)


  1. Prepare the ingredients as mentioned in the ingredient list (peel, dice, chop, cook the rice, etc). Cut off the tops of the peppers and remove and seeds and insides. Don't throw away the tops! Cut around the stem and chop up the pepper tops to add to your filling.
  2. Preheat the oven to 350 degrees F.
  3. Heat the olive oil on a large skillet on the stovetop on medium-high heat. Add in the garlic and stir until fragrant and light golden. Add the onion and butternut squash to the skillet, stirring occasionally 3-4 minutes until onions start to turn translucent. Add in the chopped bell pepper and jalapeño and continue to sauté another 4-5 minutes. Last, stir in the black beans and corn and cook another couple minutes until everything is fully combined.
  4. In a large bowl, combine the skillet mixture with the rice, cumin, chili powder, salt, pepper and 1/3 cup of the cheese (save the other 1/3 for topping). Mix well.
  5. Place the peppers in a large baking dish and fill with the mixture. Pour a thin layer of water in the base of the pan, cover the pan and peppers with tin foil and place in the oven for 30 minutes.
  6. Remove the pan from the oven, discard the tin foil, top each pepper with the remaining shredded cheese and put back in the oven for an additional 10 minutes uncovered.
  7. Remove from oven and garnish with cilantro.


*Take some liberties with the ingredients! Sometimes I like adding diced tomatoes to the filling. Topping with avocado is another delicious way to serve these. *The leftovers are just as yummy! Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (60 seconds should do the trick).

If you’re into Meatless Monday, add these to the menu for tomorrow’s dinner–they’re delicious! They’re also really filling, so if you’ve got a steak-and-potatoes person at your dinner table this could be a good option for convincing them vegetarian food really can be satisfying.

Enjoy what’s left of your weekend! I’m off to hang with my family for the day. 🙂

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