Southwest Stuffed Peppers

Jump to recipe

Growing up in Mexico I had no idea what Southwest flavors were but once I moved to Texas and had my first taste I was hooked. I love the warmth in the mix of spices southwest flavor has. Cumin, chili powder, paprika, garlic, everything is just fragrant and delicious. These stuffed peppers are of my favorite recipes inspired by those flavors.

What you need to make Southwest Stuffed Peppers

Anaheim peppers. Hatch peppers are also a great option if you want a little heat.

Black beans. I used canned beans, just rinse them well.

Frozen corn, thawed.

Quinoa. I love using the cooked quinoa pouches from my grocery store. They are super convenient.

Onion. Since they are not cooked in this recipe, I like to use red onion or sweet onions.

Bell peppers

Cilantro. Always fresh

Cheddar cheese

Sour cream

Helpful Tips and Tricks

These peppers are great to make ahead of time. You can char and clean the peppers in the morning or even the night before. Same thing with the filling; mix everything and keep in the refrigerator until you are ready to stuff and cook the peppers.

My favorite way to serve these peppers is with sour cream, guacamole and tortillas but they will also make a great side for grilled chicken or steak.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

Leave a Reply

Your email address will not be published. Required fields are marked *