Tex Mex Southwestern Stuffed Peppers

35 Minutes

Tex-Mex Southwestern Stuffed Peppers with Success Boil-in-Bag Brown Rice

If you’re looking for a flavorful, nutritious, and easy-to-make meal, these Tex-Mex Southwestern Stuffed Peppers are just what you need! Packed with hearty veggies, protein-rich black beans, and the convenience of Success Boil-in-Bag Brown Rice, this dish is a perfect weeknight dinner that comes together effortlessly.

Why Use Success Boil-in-Bag Brown Rice?

Cooking brown rice can sometimes be a time-consuming process, but Success Boil-in-Bag Brown Rice takes all the guesswork out! It’s ready in just 10 minutes, ensuring you get that nutty, whole-grain goodness without the hassle. Plus, it pairs beautifully with the bold, smoky flavors of this Tex-Mex dish.

The Benefits of Brown Rice

Brown rice is a nutrient-dense whole grain that provides a variety of health benefits. Unlike white rice, which is stripped of its bran and germ layers, brown rice retains these parts, making it a great source of fiber, vitamins, and minerals. Here’s why you should incorporate more brown rice into your meals:

• Rich in Fiber – Helps with digestion and keeps you full longer.
• Supports Heart Health – Contains beneficial compounds that may reduce cholesterol levels.
• Good Source of Magnesium – Essential for muscle and nerve function.
• Helps with Blood Sugar Control – Has a lower glycemic index than white rice, making it a better option for maintaining steady energy levels.
• Packed with Antioxidants – Provides essential nutrients that help fight inflammation.

By using Success Boil-in-Bag Brown Rice, you’re not only saving time but also adding wholesome, nutritious goodness to your meal!

Serving Suggestions & Variations:

• Spice it up! Add chopped jalapeños or a dash of hot sauce for extra heat.
• Protein boost! Swap out black beans for shredded chicken or ground turkey.
• Dairy-free? Use a plant-based shredded cheese alternative.
• Make it a meal! Serve with a side of guacamole, a dollop of Greek yogurt, or extra salsa for dipping.

These Tex-Mex Southwestern Stuffed Peppers are not only bursting with flavor but also packed with fiber, protein, and vitamins from the variety of veggies and whole-grain rice. Plus, using Success Boil-in-Bag Brown Rice saves time, making this meal an easy go-to for busy weeknights. Give them a try and let me know how you customize yours!

Love easy and delicious recipes? Stay tuned for more Tex-Mex and Southwestern-inspired dishes!

Tex Mex Southwestern Stuffed Peppers

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• Author: Sweta Patel
• Total Time: 35
• Yield: 4 1x

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Ingredients

Scale

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• 3 bell peppers, cut in half and de-seeded
• 1 onion, diced
• 1 zucchini, diced
• 2 small sweet potatoes, diced
• 1/2 bag of spinach, chopped
• 1 cup black beans
• 1 cup cooked Success Boil-in-Bag Brown Rice
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/4 cup salsa verde
• 2 tbsp regular salsa of choice
• Shredded cheese of choice
• Olive oil (for sautéing)

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Instructions

1. Preheat the oven to 350°F. Arrange the bell pepper halves in a baking tray and set aside.
2. Heat a drizzle of olive oil in a large pan. Add diced onions, zucchini, and sweet potatoes, sautéing for about 3-4 minutes until they begin to soften.
3. Stir in smoked paprika, garlic powder, cumin, and oregano to infuse the veggies with bold Tex-Mex flavors.
4. Add in the chopped spinach, black beans, and cooked Success Boil-in-Bag Brown Rice. Stir to combine.
5. Mix in salsa verde and regular salsa, ensuring everything is evenly coated. Remove from heat.
6. Stuff each bell pepper half with the filling mixture and top with shredded cheese.
7. Bake for 20 minutes or until the cheese is melted and bubbly.

• Prep Time: 15
• Cook Time: 20
• Category: dinner

Keywords: Vegetarian, dinner, stuffed peppers, brown rice

SHOP MY KITCHEN

Mexican Stuffed Peppers

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• Author: Sweta Patel
• Total Time: 35
• Yield: 6 peppers 1x

Print Recipe

Pin Recipe

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Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 3 bell peppers cut in half and de-seeded
• 1 onion – diced
• 1 zucchini – diced
• 2 small sweet potatoes – diced
• half a bag of spinach – chopped
• 1 cup black beans
• 1/2 cup cooked quinoa
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/4 cup salsa verde
• 2 tbsp regular salsa of choice
• shredded cheese of choice

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Instructions

1. Start by preheating your oven to 350F and place your bell peppers cut in half in a baking tray.
2. Add some oil into a pan and sauté the onions, zucchini, sweet potatoes for 3-4 mins
3. Add all the seasonings and mix in the spinach along with black beans and cooked quinoa. Mix in both the salsas and take it off the heat.
4. Fill each bell pepper up and top it off with shredded cheese. Bake for 20 mins until cheese is nice and bubbly and enjoy!

Notes

• You can use crumbled tofu or any type or beans or lentils for this recipe.
• Add some diced jalapeños into the veggie mixture if you want to add some heat.
• Top of the stuffed peppers with sour cream, chopped cilantro and scallions.

• Prep Time: 15
• Cook Time: 20
• Category: Vegetarian

Keywords: stuffed peppers, dinner, Mexican peppers, Vegetarian food, quinoa, beans,