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Southwestern Pork Stuffed Peppers recipe

Southwestern Pork Stuffed Peppers

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  • Author: The Kilted Chef


Units Scale
  • 4 bell peppers cut in half top to bottom
  • 1 lb of ground pork
  • 2 cloves of garlic minced
  • 1/2 cup diced onions
  • 1 jalapeno pepper diced and deseeded
  • 1 cup of corn niblets canned or frozen
  • 1 can of black beans rinsed
  • 1 cup of cooked rice
  • 1/2 cup of cilantro chopped
  • 1/2 cup tomato sauce
  • 1 fresh tomato diced
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp hot under the kilt cajun seasoning
  • 1 tbsp hot sauce
  • Salt & pepper to taste
  • 1/4 cup of beef broth
  • 1 cup of blended cheese, cheddar and mozzarella


  1. Preheat the oven to 350°
  2. Place the cut peppers into a 9×13 baking pan.
  3. Place the ground pork into a skillet and saute until brown.
  4. Add the garlic, jalapeno pepper and onion and saute until the onion begins to soften.
  5. Add the corn, black beans, and rice. Add in the cilantro, the fresh tomato and the tomato sauce, stir to combine and add the cumin, Cajun seasoning, Cayenne pepper and hot sauce.
  6. Heat through, taste and add salt and pepper as needed.
  7. Divide the mixture between the peppers.
  8. Pour The broth into the bottom of the baking dish and cover with tin foil ensuring that there are no gaps.
  9. Place in the oven for 45 minutes. Remove from the oven, divide the cheese between the peppers and return to the oven uncovered for 10 to 15 minutes or until the cheese is melted and golden.
  10. Serve with more fresh cilantro, sour cream and salsa.