Southwestern Red Pepper Oatmeal
Kevin Alexander
Kevin Alexander
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192 Calories
34 g Carbs
7 g Protein
3 g Fat
Total Time
2 servings

Stuffed peppers aren't just for ground meat. Swap your lean protein for a carb-packed pepper by using oatmeal as your filler. This vegetarian-friendly take on the classic dish adds a protein punch with black beans and Greek yogurt, while keeping all the classic flavors with shredded cheese and seasonings like paprika and cumin. One taste, and you'll be hooked.


  • ¾ cup rolled oats
  • 1 red bell pepper, sliced
  • 1 tbsp plain Greek yogurt
  • ¼ cup mozzarella cheese
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ cup black beans, drained and rinsed
  • ¼ cup corn
  • salt and pepper to taste
  • 1 tsp cilantro

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  1. Cook rolled oats as directed. Set aside.
  2. Set oven to 410 degrees F.
  3. Slice a bell pepper in half lengthwise, and remove the insides. Place the bell pepper halves on a baking sheet face down. Bake in the oven for at least 15 minutes or until the halves are soft.
  4. While the bell pepper halves are baking, mix together the oatmeal, Greek yogurt, beans, corn, paprika, and cumin. Season to taste with sea salt & pepper.
  5. Stuff the baked bell peppers with the oatmeal mixture and top each half with 1/8 cup reduced-fat mozzarella cheese.
  6. Place the stuffed pepper back in the oven and bake for another 6-8 minutes.
  7. Garnish with freshly chopped cilantro.

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