Saying that stuffed peppers are on the menu is about as descriptive as proclaiming that “meat” is for dinner. Given that there’s well over one hundred types of peppers large enough to be hollowed out and stuffed, having been cultivated across the world for millennia, you’ll start to get the picture before we even discuss fillings. Happily, that same undefinable quality grants stuffed peppers much of their staying power. No matter what else you have on hand, if there are peppers in the vegetable crisper, there’s a meal waiting to happen.

Spice Up Your Stuffing With Salsa

Inspired by the fruity, sweet and spicy interplay of Desert Pepper Peach Mango Salsa, this foolproof entree comes together with just 10 (or less!) ingredients. Boldly seasoned with a kick of heat, there’s already so much flavor contained in each glass jar that most of the work is done for you. Leaning into Tex-Mex territory, they’ll be right at home alongside tortilla chips, guacamole, or refried beans. Down-to-earth yet quietly spectacular, it’s the kind of quick-fix that wins rave reviews.

Stuffing Swaps

Forgot to go grocery shopping? Have a surplus to use up? Simply craving a change of pace? Take a note from the myriad stuffed peppers of yore and improvise freely. Consider this your blueprint to build upon and choose your own adventure. A few easy suggestions for adaptation include:

• Use any rice you like; white, brown, purple, or a blend. In fact, any cooked grain like quinoa or millet would be great for a change of pace, too.
• Trade the chili powder for taco seasoning. Add hot sauce if you want more firepower.
• Instead of black beans, try pinto beans, lentils, vegan chorizo, rehydrated TVP, meatless grounds, or crumbled tofu.
• Veg out by adding diced celery, carrots, zucchini, green beans, or anything else you like!

Winner, Winner, Stuffed Pepper Dinner

Bursting with juicy fresh flavor, this fully loaded swicy centerpiece is my entry for the inaugural Desert Pepper Blogger Recipe Challenge. You can purchase Desert Pepper Salsa products at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer. While it would certainly be nice to earn some prize money, the finished dish already tastes like victory.

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Yield: Makes 6 Servings

Sweet Heat Peach-Mango Stuffed Peppers

Print

Sweet and spicy peach-mango salsa makes this satisfying entree a snap! You can't go wrong with beans, rice, and some bold Tex-Mex seasonings.

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

Stuffed Peppers:

• 6 Bell Peppers (Any Color)
• 1 Tablespoon Olive Oil
• 1/2 Medium Yellow Onion, Diced
• 2 Cloves Garlic, Minced
• 1 1/2 Teaspoons Chili Powder
• 1 (16-Ounce) Jar or 1 3/4 Cups Peach-Mango Salsa
• 3 Cups Cooked and Cooled Rice
• 1 (15-Ounce) Can Black Beans, Drained and Rinsed
• 1 Cup Fresh, Frozen, or Canned Corn Kernels
• 1/2 Cup Fresh Cilantro, Minced
• Salt and Ground Black Pepper, to Taste

Optional garnishes:

• Vegan Sour Cream, Queso, Guacamole, Fresh or Pickled Jalapeños, Cilantro, and/or Scallions

Instructions

1. Preheat your oven to 375 degrees. Slice the bell peppers in half, from pole to pole, and remove the seeds and membranes. Arrange the peppers snugly in a baking dish with the cut sides up. You may need a second dish depending on the size and shapes of your peppers. Set aside.
   
2. In a large skillet over medium heat, add the olive oil, onion, and garlic, sautéing for 3 - 5 minutes until softened and aromatic. Sprinkle in the chili powder, stir to combine, then quickly deglaze with the salsa. Scrape the bottom of the skillet with your spatula to make sure nothing sticks.
   
3. Bring the mixture to a gentle simmer then add he rice, beans, and corn. Continue to cook until the excess liquid has evaporated; 4 - 6 minutes. Turn off the heat and fold in the cilantro. Season with salt and pepper to taste.
   
4. Spoon the stuffing into the bell peppers, packing it gently and mounding it slightly over the top. Bake, uncovered, for 40 - 45 minutes, until the peppers are tender and lightly charred. Serve hot, with any of the optional toppings you prefer, or as is!
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Simply Organic, Chili Powder, 2.89 oz (82 g)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 302Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 333mgCarbohydrates: 54gFiber: 7gSugar: 13gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.