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Cabarrus Magazine

Breaking Bread: Southwestern Bean Salad Stuffed Peppers

Mar 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Southwestern Bean Salad Stuffed Peppers

(Serves 6)



1 can (15 oz.) 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 combination

Nonstick cooking spray

1 cup crushed tortilla chips, plus 1/4 cup (optional), divided

1 cup shredded Mexican cheese blend, divided



Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.

In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).

Heat oven to 350°F.

Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, for 25 minutes or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

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