Southwest Stuffed Peppers

Paula Todora


Easy & Cheesy, these peppers are filled with corn, enchilada sauce, beef and green chiles. Different than your ordinary stuffed pepper.


★★★★★ 1 vote

15 Min
45 Min


  • 1 lb
    lean ground beef
  • 1/4 c
    chopped onion
  • 1
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 4 oz
    can chopped mild green chiles
  • 1 c
    frozen or canned southwest or mexican corn
  • 10 oz
    can mild enchilada sauce
  • 2 c
    shredded cheddar cheese
  • 4 medium
    green bell peppers

How to Make Southwest Stuffed Peppers


  1. Preheat oven to 375 degrees.
    Spray a 9x13 inch glass baking pan with nonstick cooking spray; set aside.
  2. Combine ground beef with onion, egg, salt, pepper, cumin, green chiles, corn, ¼ cup of enchilada sauce and ½ cup of the cheese.
    Mix well.
  3. Seed and half peppers lengthwise. Fill equally with beef mixture.
    Pour the remaining sauce on top of peppers. Cover with foil and bake 45-55 minutes, or until beef is cooked and peppers are soft.
  4. Remove foil and top with remaining cheese; bake an additional 5-10 minutes, or until cheese is melted. Serve warm with toppings, if desired.

Printable Recipe Card

About Southwest Stuffed Peppers

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #corn #PEPPERS #beef

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