Southwest stuffed bell peppers with black beans, corn, anaheim chili, and enchilada sauce spice up your weeknight meals. Serve this dish with cotija cheese for a winning meal! PLUS, stick around until the end of this post for a great Kitchen IQ giveaway!
Every once in a while, I like to bring a little Southwest flair my kitchen for an exhilarating culinary adventure with rice, beans, corn, peppers, and thuh CHEEEEESE. I like to pretend I live in a stucco abode in the Arizona desert with margaritas flowing out of my refrigerator’s water dispenser, Aztec-print everything, all sorts of cacti in and around the perimeter of my bungalo, dessert wildlife perched on my patio and so, so much of the color peach.
Wait, don’t tell me: You d this too when you cook Italian, French, Moroccan, Indian, etc., etc. food, too? There’s nothing like envisioning yourself in the food’s place of origin to really get your authenticity on.
Plus, a girl can fantasize, right?
Having grown up in Nevada, my family took many-a-road-trip through the Southwestern U.S. when I was a child. I even went to college in Tuscon, Arizona for a hot minute before transferring back to Nevada. I have always enjoyed poking around the various restaurants and trying out all of the Southwest Mexican-influenced cuisine. To this day, I can’t get enough. How could you? Rice + Beans + Corn + Salsa = gooooood! Slap a hearty portion of grated cheese on top, and now you’re speaking my love language!
For me, preparing certain cuisines is just as fun as eating them, and these stuffed peppers are no exception. The process is so simple, and they fill your house with the sweet and spicy scent of imminent deliciousness.
Speaking of food prep, have I told you I have an obsession with kitchen tools that have a single function and happen to be palm-sized and devilshly easy to store? I do. I love them, and my kitchen is filled with them. Oh, you need a minced clove of garlic, a juiced lemon, pitted cherries, and/or a thinly-sliced tomato? Let me just break out my gadgets and gizmos aplenty and proceed to tell you all about them with the enthusiasm of a 7-year old showing you his/her Tamagotchi (or modern-day equivalent). It gives me great pleasure that I can whip them out for recipe prep in a jiff, then stash them away without losing sleep over how much counter space they take up.
With that said, when I got my hands on the Kitchen IQ Pepper Tool and used it to core all the bell peppers, I was overcome with a sense of satisfaction. It makes stuffing peppers the easiest thing ever, since you just pop out the innards and still have part of the top to help keep the stuffing in.
All I did after coring the peppers was saute up Southwesterly ingredients (black beans, corn, Anaheim pepper, garlic, onion, chili powder) and combine them with leftover cooked rice and store-bought enchilada sauce. The stuffing turns out packed with flavor and takes no time at all to make. The peppers are then baked in the oven in a batch of enchilada sauce (which you can totes make homemade!). Viola – a fresh and funky meal that can be made any night of the week and yields great leftovers!
Interested in trying out some super handy Kitchen IQ tools? You can enter for a change to win the following goodies:
- Pepper Tool
- Container Grater
- Better Zester
- Edge Grip Knife & Sharpener
- 3-in-1 Multi-Prep Tool
- $50 Amazon Gift Card
This post was sponsored by Kitchen IQ in partnership with Food Fanatic. All thoughts, feelings, and opinions are my own, and I thank you for supporting the brands that make this site possible.