Southwest Stuffed Peppers

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The first time I saw this recipe had to be more than a year ago when it first showed up in my reader (RIP Reader, I'll forever miss you) and I couldn't wait to make them. But, Tom is weird when it comes to stuffed peppers. He doesn't necessarily like them because...get this..he has to cut up the pepper. I thought everyone cut up the pepper before eating it, but whatever, he doesn't like doing it.

So I had to make sure there was more than adequate time between making these and the last time I served him stuffed peppers. I figured nearly a year was more than enough...



Southwest Stuffed Peppers
Source: Sunny Side Up
Servings: 4
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Ingredients:
    • 1/2 lb. lean ground beef
    • 1/4 cup onion, diced
    • 1/2 cup frozen corn
    • 1/2 cup black beans, rinsed and drained
    • 1/2 cup diced tomatoes
    • 4.5 oz. can chopped green chiles
    • 1/2 tsp. cumin
    • 1/2 tsp. paprika
    • pinch of cayenne
    • 1/2 cup cooked brown rice
    • 4 large bell peppers, halved lengthwise, ribs and seeds removed
    • 1 cup Monterey Jack cheese, shredded
    • 1/2 cup fat free sour cream
    • juice from 1/2 a lime
    • salt and pepper
Directions:
1. Preheat the oven to 350.
2. Heat a skillet over medium-high heat and add the ground beef and onion. Cook for 5-7 minutes or until the ground beef is browned. Drain any excess fat.
3. Add the corn, black beans, tomatoes, green chiles, cumin, paprika and cayenne to the skillet and cook for another 5 minutes. Remove the skillet from the heat and stir in the rice.
4. Place the bell peppers, cut side up in a 9x13 baking dish. Fill each bell pepper with the mixture. Divide the cheese and place on top of the mixture in the bell peppers.
5. Add 1/2 cup of water around the peppers in the baking dish. Cover with foil and bake for 30-40 minutes or until the cheese is bubbly and browned.
6. While the peppers are baking, whisk together the sour cream and lime juice. Drizzle or dollop over the peppers before serving. Season with salt and pepper to taste.



I love this flavor combination in a stuffed pepper. Its absolutely delicious. I honestly didn't even need as much rice as I included and I had already halved the initial filling portion of the recipe. Just stuffing the peppers with ground beef and vegetables would have be perfect for me. 

4 comments:

  1. I love this twist on stuffed peppers. Looks great!

    ReplyDelete
  2. Yum! I love stuffed peppers! Your stuffing looks great, I'll have to give this a try!

    ReplyDelete
  3. So glad you liked these! Don't you just love how bright and beautiful they are? They're a huge hit at my house. I LOLed at Tom having to cut up the peppers. #firstworldproblems haha

    ReplyDelete
    Replies
    1. Seriously, right? It's not like he doesn't cut up other food! But yes, the colors are killer. You can't look at a picture of these without wanting to make them since they're just so bright and pretty.

      Delete

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