Southwestern Bean Salad Stuffed Peppers

Preparation Time: 20 minutes, Baking Time: 25 minutes


  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1 small jalapeño pepper, minced, optional
  • 1/2 pound ground lean beef (90% lean)
  • 1/2 cup chopped onion
  • 3 large bell peppers, any color or a combination
  • 1 cup crushed tortilla chips
  • 1 cup shredded Mexican cheese blend, divided
  • 1/4 cup crushed tortilla chips, optional


Makes 6 servings.

  1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeño, if desired; set aside.
  2. In medium skillet over medium-high heat, cook ground beef and onion 8 to 10 minutes, until ground beef is completely cooked, stirring frequently.
  3. Meanwhile, cut bell peppers lengthwise in half. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
  4. Combine ground beef-onion mixture with bean mixture. Stir in tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut side up in prepared pan; peppers should fit snugly in pan. Top with 1/4 cup crushed tortilla chips, if desired. Bake, covered, in preheated 350°F oven 25 minutes or until peppers are tender and filling is heated through. Sprinkle with 1/2 cup remaining cheese and bake, uncovered, until cheese melts.

Variation:  Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutrition Information

Per serving (1/6 of recipe): 252 calories; 15 g protein; 20 g carbohydrate; 13 g fat; 367 mg sodium; 41 mg cholesterol; 5 g dietary fiber;  9 mg iron; 0.07 mg thiamin; 708 IU vitamin A; 34 mg vitamin C.