Spicy Southwestern Stuffed Peppers

Spicy Southwestern Stuffed Peppers


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Now that the holidays are over many of us are trying to skinny down our meals. Spicy Southwestern Stuffed Peppers is a delicious meatless dish that is perfect for dinner, lunch or brunch.

  • 2 Cups Salsa (Divided)
  • 2 Jalapeños Peppers (Minced)
  • 1/2 Cup Mushrooms (Diced)
  • 1/2 Cup Spinach
  • 1 Cup Shredded Jack Cheese
  • 4 Tablespoons Sour Cream
  • 1 Cup Black Beans (Drained)
  • 3 Beaten Eggs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 3 Bell Peppers (Halved Lengthwise, Seeds & Membranes Removed)
  1. Preheat oven to 400 degrees.
  2. Spread 1 cup salsa in bottom of casserole dish. Set aside.
  3. In large-size bowl combine 1 cup salsa, jalapeño peppers, mushrooms, spinach, jack cheese, sour cream, and beans. Add beaten eggs, kosher salt, and pepper. Mix well.
  4. Fill bell pepper halves with egg mixture. Place in casserole dish.
  5. Place in oven for 35 minutes.
  6. Remove from oven and serve hot. Garnish with shredded cheese if desired.
  7. Serves 6
  8. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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