Southwestern Stuffed Bell Peppers

I got you Bobby McFlay!
Prep: 20
Cook: 40
Serves: 12
Entrees and Mexican


  • 1 small onion chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, finely diced
  • 1 1/4 cup frozen or fresh corn kernels
  • 1 can black beans, drained and rinsed. 15.5oz
  • 16 ounces tomato sauce
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 3/4 cup Monterrey Jack or Cheddar cheese, shredded
  • 1/4 cup chopped cilantro
  • 6-7 Large bell peppers, halved (vertically, through the stem) with guts removed
  • 1 pound ground beef
  • 1/2 pound breakfast sausage
  • 1 teaspoon salt


  1. Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 10-15 minutes.
  2. When the peppers finish cooking, they should be tender with a few random dark spots. Turn them right side up and arrange in 9 x 13 inch casserole dish. Turn oven back to 350 degrees.
  3. Meanwhile, sauté ground beef and sausage in a large skillet. Season with salt and pepper while cooking. Drain excess grease. Add onions and garlic. Sauté for 3 minutes until soft. Add remaining ingredients except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.
  4. Spoon hot veggie mixture into cooked pepper halves. Sprinkle cheese over the top. Cook in 350 degree oven until heated through and cheese is slightly browned, 10-15 minutes. Garnish with chopped cilantro.
  5. Freezes well. If freezing to use later, don’t add cheese. Allow frozen peppers to thaw. Cook from 20-30 minutes to reheat, adding cheese in last 10 minutes.

Freeze the leftover meat mixture! Simple to throw over nachos!