Southwest Stuffed Bell Peppers with Mexican Blend Infused Olive Oil

Sweet bell peppers, savory rice, tender black beans, juicy tomatoes, and melted cheese come together in a colorful bake that feels lively from the first bite. A drizzle of Mexican Infused Olive Oil Blend adds a bold, zesty layer of garlic, chili, and herb flavor that wakes up the filling and ties the whole pan together. It’s an easy weeknight dinner that also fits right in at a casual family table or relaxed entertaining spread.

Garden Infuzions

Southwest Stuffed Bell Peppers with Mexican Blend Infused Olive Oil

Colorful bell peppers are filled with seasoned rice, black beans, corn, salsa, and melted cheese, then finished with the bold, zesty flavor of Mexican Infused Olive Oil Blend for an easy dinner that feels bright and satisfying.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large bell peppers any color
• 2 tablespoons Mexican Infused Olive Oil Blend
• 1 cup cooked long-grain white rice
• 1 cup canned black beans drained and rinsed
• 1 cup frozen corn thawed
• 1 cup salsa
• 1 cup shredded cheddar cheese divided
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 cup water

Equipment

• 1 9x13-inch baking dish For baking the stuffed peppers
• 1 Large skillet For cooking the filling
• 1 Cutting board For prepping peppers and vegetables
• 1 Chef’s knife For slicing peppers and dicing onion
• 1 Wooden spoon For stirring the filling
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes, then arrange them cut-side up in the baking dish.
3. Warm the Mexican Infused Olive Oil Blend in a skillet over medium heat, then add the onion and cook until softened, about 3 minutes.
4. Stir in the garlic, cumin, smoked paprika, salt, and black pepper, and cook for 30 seconds until fragrant.
5. Add the cooked rice, black beans, corn, salsa, lime juice, cilantro, and water, then stir until the filling is evenly combined and heated through.
6. Remove the skillet from the heat and fold in 3/4 cup of the shredded cheddar cheese.
7. Spoon the filling evenly into the pepper halves and top with the remaining 1/4 cup cheddar cheese.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for 10 more minutes, until the peppers are tender and the cheese is melted and lightly browned.
10. Let the peppers rest for 5 minutes before serving so the filling settles.

Notes

For a little more heat, add a finely diced jalapeño to the onion while it cooks. If the peppers are very large, you may need a little extra filling or one additional pepper. The filling should be moist but not soupy before it goes into the peppers.

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Recipe Tips

Use peppers that can stand upright so the filling stays neatly packed. If your rice is cold from the fridge, warm it slightly before mixing so the filling blends together easily. Taste the filling before stuffing and adjust the salsa or salt to your liking.

Serving Suggestions

Serve these peppers with a simple green salad, avocado slices, or warm tortilla chips. They also pair nicely with extra salsa on the side or a spoonful of sour cream for anyone who wants a cooler finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or in the microwave until warmed through. The peppers will soften a little more after storing, but the flavor stays lively.

Variations

Swap the black beans for pinto beans, add cooked ground turkey, or stir in diced zucchini for a different mix. You can also use pepper jack instead of cheddar for a little extra kick, or keep the filling meatless and add more corn for sweetness.

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