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–+ servings
250ml Arizona Desert Southwest Olive Oil Blend for grilled meats and tacos
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
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired, Southwest
Ingredients Equipment Method Notes

Ingredients
  

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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