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


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