Red & Green Fiesta Stuffed Bell Peppers

By Betty J. Kekse

This recipe is a vegetarian NM style version of stuffed bell peppers. Growing up in Albuquerque, I have always enjoyed recipes that have both red and green chile. By adding black beans and cheddar cheese this becomes a hearty, satisfying meal. I hope you enjoy this recipe and remember, if the dinner doesn’t work out tonight you will have tomorrow to cook again. Cheers!

Red & Green Fiesta Stuffed Bell Peppers Recipe

Servers 6


  • 2TB – Avocado Oil
  • 1 – sweet onion, chopped
  • 3 stalks of celery, chopped
  • ½ cup of roasted green chile, chopped
  • 5 cloves of garlic, minced
  • 1 cup of chicken or vegetable stock
  • ½ ts – cumin
  • 1TB – red chile powder
  • 1ts – kosher salt
  • Black Pepper
  • 2 – 15oz cans of black beans, drained and rinsed
  • ¾ cup of fresh cilantro, chopped (optional)
  • 2 cups cheddar cheese, shredded
  • 5 – yellow bell peppers, cut lengthwise
  • 3 avocados
  • Your favorite local salsa (there are so many great ones)


  • Place oven rack on the bottom position and preheat the oven to 475 degrees.
  • In a large sauté pan heat the avocado oil over med-high heat. Once oil is hot, add the onions and a pinch of salt; cook for 8-10 minutes until onions are soft and slightly browned, stirring occasionally.
  • Add the celery and green chile and sauté for 2-3 more minutes.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Pour in stock, cumin, red chile powder and another pinch of salt and pepper, bring to a boil then reduce heat to medium. Cook until the stock has been reduced, about 10 minutes.
  • Turn off the heat and stir in black beans, 1 cup of cheese and cilantro.
  • Cut the bell peppers lengthwise and remove the seeds and the pith, place the peppers on a baking sheet.
  • Fill bell peppers with the bean mixture and top with remaining cheese.
  • Bake on bottom rack for 10-15 minutes until the cheese is bubbly and beginning to brown.
  • Remove from the oven, sprinkle with remaining cilantro and serve with sliced avocado and salsa. Yum!

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