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Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

So easy and so impressive!
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Keyword: Smoky Chipotle, Vegetarian
Servings: 2


  • 1 3.5 oz pkg Yumbini Smoky Chipotle Black Beans and Rice
  • 2 med-large Bell Peppers raw, any color
  • 4-5 Mushrooms
  • 2 tsp Olive Oil
  • 1/2 cup Shredded cheese Cheddar, Jack or Colby


  • Prepare Yumbini with 3/4 cup water according to package directions.
  • While Yumbini is cooking and cooling, cut the tops off two bell peppers. Remove the core and seeds.
    Follow the easy directions and you can do it too.
  • Place bell peppers in a pot with a steamer basket and about 1 inch of water in the bottom. Cover and heat on high until water is boiling. Steam bell peppers 3-5 minutes until slightly soft but not soggy.
    You can cook easy healthy plant-based food with Yumbini
  • Remove the stem and chop the remaining bell pepper tops.
    Easy tasty vegetables make you healthy.
  • Slice the mushrooms.
  • Heat the olive oil in a cast iron or stainless frying pan and sauté the mushrooms and chopped bell peppers until lightly browned.
    Always sautee in plant oil, and use stainless, cast iron, or carbon steel cookware..
  • Remove from heat and add the Yumbini and shredded cheese. Mix lightly. It will be a bit sticky but that is what makes it yummy!
    Beautiful delicious healthy vegetables, beans and rice.
  • Spoon the Yumbini filling into the steamed bell peppers, mounding it up on top.
    You will feel great eating this!
  • Bake at 350 for about 20 minutes until piping hot, and the cheese has melted.

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