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–+ servings
250ml Salsa Fresca Infused Olive Oil Blend – flavorful salsa infusion
Garden Infuzions

Southwest Stuffed Bell Peppers Enhanced by Salsa Fresca Olive Oil Blend

Tender bell peppers are filled with savory rice, black beans, corn, and melted cheese, then finished with the bright, zesty flavor of Salsa Fresca Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 stuffed pepper halves
Course: Dinner, Side Dishes
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large bell peppers halved lengthwise and seeded
  • 2 tablespoons Salsa Fresca Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup cooked long-grain white rice
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • 1 cup diced tomatoes drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack cheese divided
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons water
  • Lime wedges for serving

Equipment

  • 1 9x13-inch baking dish For baking the stuffed peppers
  • 1 Large skillet For cooking the filling
  • 1 mixing spoon For combining the filling
  • 1 Knife For chopping vegetables
  • 1 Cutting board For prep work
  • 1 Foil For covering during baking

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and lightly oil a 9x13-inch baking dish.
  2. 2. Arrange the bell pepper halves cut-side up in the baking dish and brush the insides with 1 tablespoon of the Salsa Fresca Infused Olive Oil Blend.
  3. 3. Bake the peppers for 10 minutes to give them a head start.
  4. 4. While the peppers bake, warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  5. 5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. 6. Add the cooked rice, black beans, corn, diced tomatoes, salt, cumin, smoked paprika, black pepper, and 1 cup of the shredded cheese. Stir until everything is well combined and heated through.
  7. 7. Remove the peppers from the oven and divide the filling evenly among them, packing it in gently.
  8. 8. Sprinkle the remaining cheese over the tops and drizzle the remaining 1 tablespoon Salsa Fresca Infused Olive Oil Blend over the stuffed peppers.
  9. 9. Add 2 tablespoons water to the bottom of the baking dish, cover loosely with foil, and bake for 18 minutes.
  10. 10. Remove the foil and bake for 8 to 10 minutes more, until the peppers are tender and the cheese is melted and lightly golden.
  11. 11. Finish with chopped cilantro and serve with lime wedges.

Notes

If your peppers are especially large, you may need an extra few minutes of baking time. For a deeper flavor, let the filling sit for 5 minutes before stuffing so the spices settle into the rice. Leftovers make a great next-day lunch.

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