Santa Fe Stuffed Peppers

Beverley Williams


You can top these with sour cream if desired. At our house some of us do and some don't.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 6 large
    bell peppers, any color
  • 1 lb
    ground beef
  • 2 c
    cooked rice (i use brown rice)
  • 2 c
    mild chunky salsa
  • 1 1/2 c
    frozen whole kernel corn, thawed
  • 1 can(s)
    black beans, drained & rinsed
  • 1 large
    avocado, peeled, pitted and diced small
  • 2 c
    shredded monterrey jack cheese
  • 1/2 tsp
    cilantro, dried
  • 1/2 tsp
    chili powder
  • 1/8 tsp
    garlic powder

How to Make Santa Fe Stuffed Peppers


  1. Preheat oven to 350 degrees.
  2. Cut the stem end of the peppers to remove a thin cap.
  3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
  4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
  5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
  6. Add the salsa, corn, black beans and rice. Mix well.
  7. Gently stir in avocado. Add the cheese and stir to mix.
  8. Place the peppers in a baking dish. Even fill each with the beef mixture.
  9. Cover with foil and bake 20 minutes.
  10. Uncover and bake for 10 more minutes or until the peppers are tender.

Printable Recipe Card

About Santa Fe Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy

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