Southwest Stuffed Peppers with Arizona Sonoran SW Desert Blend Olive Oil

Sweet bell peppers soften around a hearty filling of smoky rice, glossy black beans, juicy fire-roasted tomatoes, and sweet corn tucked under a golden Monterey Jack topping. Arizona Sonoran SW Desert Infused Olive Oil Blend layers cumin, chili powder, cilantro, and lime zest through the filling, giving every bite a smoky-tangy Southwest desert character. It fits a weeknight family dinner, game day spread, or casual dinner party when you want something colorful, satisfying, and easy to serve. This is the kind of dish people ask for the recipe for.

Garden Infuzions

Southwest Stuffed Peppers with Arizona Sonoran SW Desert Blend Olive Oil

Colorful bell peppers get packed with smoky rice, black beans, sweet corn, and melty cheese, then baked with Arizona Sonoran SW Desert Blend Olive Oil for a cozy Southwest dinner.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired, Southwest

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 large bell peppers any color
• 2 tablespoons Arizona Sonoran SW Desert Infused Olive Oil Blend divided
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 2 cups cooked long-grain white rice
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup frozen corn thawed
• 1 can 14.5 ounces fire-roasted diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro plus more for serving
• 1 1/2 cups shredded Monterey Jack cheese divided
• Lime wedges for serving

Equipment

• 1 9x13-inch baking dish Holds the peppers upright while they bake
• 1 Large skillet Builds and warms the rice and bean filling
• 1 Chef’s knife Cuts peppers, onion, garlic, and cilantro
• 1 Cutting board Prep surface for vegetables and herbs
• 1 set Measuring spoons Measures oil, spices, tomato paste, and lime juice
• 1 sheet Aluminum foil Covers the peppers for the first part of baking

Method

 

Instructions

1. Preheat the oven to 375°F and lightly brush a 9x13-inch baking dish with 1 teaspoon Arizona Sonoran SW Desert Infused Olive Oil Blend.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place the peppers cut-side up in the prepared baking dish.
3. Warm 1 tablespoon Arizona Sonoran SW Desert Infused Olive Oil Blend in a large skillet over medium heat.
4. Add the diced onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden at the edges.
5. Stir in the garlic, smoked paprika, salt, and black pepper, and cook for 30 seconds until fragrant.
6. Add the cooked rice, black beans, corn, drained fire-roasted tomatoes, and tomato paste, then stir until the filling is evenly combined and warmed through.
7. Turn off the heat and stir in the lime juice, chopped cilantro, 1 cup Monterey Jack cheese, and the remaining Arizona Sonoran SW Desert Infused Olive Oil Blend.
8. Taste the filling and adjust the salt if needed, keeping the flavors bright and savory.
9. Spoon the filling firmly into the prepared peppers, mounding it slightly at the top.
10. Cover the baking dish with foil and bake for 25 minutes, until the peppers are tender but still hold their shape.
11. Remove the foil, sprinkle the remaining 1/2 cup Monterey Jack cheese over the peppers, and bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden.
12. Let the stuffed peppers rest for 5 minutes, then finish with extra cilantro and serve with lime wedges.

Notes

For softer peppers, add 5 to 8 minutes to the covered baking time. For firmer peppers with a little bite, check them at 20 minutes before adding the final cheese topping.

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Recipe Tips

Choose peppers that stand upright and feel heavy for their size so they hold the filling neatly while baking. If a pepper wobbles, shave a thin slice from the bottom without cutting through to the inside.

Use cooked rice that has had a few minutes to cool; warm or room-temperature rice mixes more evenly with the beans, corn, tomatoes, and Arizona Sonoran SW Desert Infused Olive Oil Blend.

Serving Suggestions

Serve these stuffed peppers with tortilla chips, a crisp green salad, lime wedges, or a spoonful of salsa on the side. They also pair nicely with avocado slices, sour cream, or a quick cilantro-lime slaw.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven until hot in the center, or warm individual portions in the microwave.

Variations

For extra heat, stir in diced jalapeño or a pinch of cayenne. For a heartier filling, add more beans or fold in cooked ground turkey or shredded chicken if you do not need the dish to stay vegetarian.

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