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–+ servings
250ml Mexican Infused Olive Oil Blend – vibrant Mexican infusion
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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