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Southwestern Stuffed Peppers


  • 4 bell peppers, whatever color you desire

  • 1/2 lb ground beef

  • 1 cup cooked rice, your choice of flavor

  • 1/2 avocado

  • 1/2 cup black beans

  • 1/2 cup kerneled corn

  • 1/2 cup shredded Mexican cheese blend

  • 3/4 cup Smoky Brisket sauce


  1. Heat the oven to 350º and heat a skillet over medium heat.

  2. Once the skillet is heated, add the ground beef, break it into small pieces, and let it cook.

  3. While the beef is cooking, cut the avocado into small chunks and shred the cheese, if needed.

  4. Cut the tops off of the bell peppers and save for a later use. Remove the ribs and seeds from the inside, rinse out, then place on a lined sheet pan. If the peppers don't stand up well on their own, slightly trim the bottoms to make them more level (being careful not to cut so much that you make a hole). Alternatively, you can place the peppers in a loaf pan or muffin pan to give them stability​​.

  5. Once the beef has finished cooking, drain the fat and add 1/2 cup of the Smoky Brisket sauce; mix thoroughly.

  6. Assemble the peppers:

    • ground beef​

    • rice

    • black beans

    • corn

    • 1T Smoky Brisket sauce

    • top with cheese

  7. Place on the middle rack of the oven and cook for ~10 minutes, until the cheese has melted and the pepper is warm to the touch.

  8. Remove and let rest a few minutes before serving. Then, slice and enjoy!

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