Sometimes, we love a traditional recipe around here, but there are some that just taste better with a twist. A handful of recipes have been on our go-to list for 10-plus years, and Southwest Stuffed Peppers is one of them.

Why Southwest Stuffed Peppers Are Great

One of the things I love about this recipe is that it doesn’t just have to be stuffed like a traditional stuffed pepper. Depending on the time of the year, the peppers you buy may or may not be all that great. They might be small and not fit too much filling at the time or huge, and all of your filling is gone.

If you have leftover filling, instead of buying more peppers to stuff, you can bake it separately in a dish and use it as a nacho topping. You can also freeze it and use it next time you crave Southwest Stuffed Peppers.

Often, instead of using huge peppers, I will use this same recipe and slice mini sweet peppers to look like nachos, then put the filling on top.

Keeping It Gluten-Free

Most of this recipe is already naturally gluten-free. The biggest areas to watch are the taco seasoning and the salsa. I prefer to use homemade taco seasoning; that way, you know that no filler was added, and the ingredients are all gluten-free.

If you are using fresh salsa, it should not contain gluten; however, always double-check the ingredients before cooking with any type of pre-made food.

When it comes to black beans, corn, rice, etc., always make sure you are grabbing ones that do not have any added seasoning or flavor. Trust me, the taco seasoning will add enough flavor for you.

Add this recipe to your meal plan for next week, you won’t regret it.