Stuffed Peppers Southwest-Style

Time 1 hour 30 minutes
Yields Serves 6
Stuffed Peppers Southwest-Style

Heat the oven to 375 degrees. Halve the bell peppers lengthwise, remove the cores and scrape out the seeds. Place the halves cut side up on a rimmed baking sheet.


In a large bowl, mix together the rice, black beans, corn and cilantro.


Heat the oil in a large skillet over medium heat. Add the onion and chile and cook 3 minutes. Add the garlic and cook until the onion is softened but not brown, another 2 minutes. Lower the heat if the vegetables are browning. Add the salt, cumin, turmeric and paprika. Stir continuously until the spices are fragrant, about 1 minute. Remove the skillet from the heat and stir in the hot pepper sauce. Add this to the rice mixture in the bowl. Stir to thoroughly combine. Taste and adjust seasonings, if desired. Pack this mixture into the pepper halves. Top with the grated cheese.


Bake the peppers, uncovered, until tender when pierced with a knife, about 30 to 35 minutes. Place 2 halves on each dinner plate and serve immediately.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.