Growing up in Mexico I had no idea what Southwest flavors were but once I moved to Texas and had my first taste I was hooked. I love the warmth in the mix of spices southwest flavor has. Cumin, chili powder, paprika, garlic, everything is just fragrant and delicious. These stuffed peppers are of my favorite recipes inspired by those flavors.
What you need to make Southwest Stuffed Peppers
Anaheim peppers. Hatch peppers are also a great option if you want a little heat.
Black beans. I used canned beans, just rinse them well.
Frozen corn, thawed.
Quinoa. I love using the cooked quinoa pouches from my grocery store. They are super convenient.
Onion. Since they are not cooked in this recipe, I like to use red onion or sweet onions.
Cilantro. Always fresh
Helpful Tips and Tricks
These peppers are great to make ahead of time. You can char and clean the peppers in the morning or even the night before. Same thing with the filling; mix everything and keep in the refrigerator until you are ready to stuff and cook the peppers.
My favorite way to serve these peppers is with sour cream, guacamole and tortillas but they will also make a great side for grilled chicken or steak.
Southwest Stuffed Peppers
- 4-6 Anaheim Peppers
- 1/3 cup cooked black beans
- 1/2 cup frozen corn, thawed
- 1 cup cooked quinoa
- 1/4 cup minced red onion
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Sour cream for serving
- Over a gas flame, char the chiles on all sides until blackened about 5-8 min. Place them into a sealable plastic bag and let them steam for about 5 minutes. You can also place the peppers on a baking sheet and roast them directly under the broiler turning them around a few times until the skin is evenly charred.
- Remove the chiles from the bag and let them cool just enough to handle. Using paper towels, wipe off the charred skin from the chiles.
- With a paring knife, make a little pocket down the center of the pepper. Be careful not to cut the pepper in half. Remove seeds and veins and discard. Set peppers aside.
- Preheat oven to 375 degrees.
- In a large mixing bowl add the black beans, frozen corn, quinoa, red onion, bell pepper, cilantro and cheddar cheese.
- Stuff the peppers with the veggie mix and place them on a baking sheet. Bake in a preheated oven for 10-15 minutes until the cheese is melted.
- Serve with a big dollop of sour cream.