Southwestern stuffed bell pepper

If you’re looking for a simple and healthy recipe, this southwestern stuffed bell pepper is a winner. I made only half a bell pepper, and the recipe below reflects that, but a whole bell pepper may be more filling. This recipe is derived from The Comfort of Cooking, but I made a few changes to fit my taste. My mom always said the best recipes are the ones you tweak to make your own. Try it out and enjoy!


  • 1/2 bell pepper
  • 1/8 cup of quinoa
  • 1/4 cup pineapple peach salsa
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup corn (canned is okay)
  • Sriracha to taste
  • Dash or two of chili powder
  • Dash or two of cumin
  • Salt and pepper to taste
  • Cheese to taste (I used chipotle Gouda)
  • 1/4 Tbsp. chopped fresh cilantro (optional, I didn’t use this)


  1. Cut bell pepper in half and remove seeds. Place on cooking tray with the cut side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
  2. Boil quinoa with 1/8 cup of water over medium heat. After it has begun to boil, reduce to medium heat and cover with lid. Cook until all liquid is absorbed.
  3. Stir in salsa, beans and corn, Sriracha, chili powder, cumin, salt and pepper, mix.
  4. Fill baked peppers with quinoa mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro, if wanted.

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