Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

A few posts ago I mentioned how I accidentally deleted a bunch of food photos forever. Photos that had hours of work in the kitchen and money spent on the ingredients just gone. Two sets of those photos were for videos I wanted to share with you all. However, I have to re-make the two (time-consuming) items to re-photograph before I can post the videos. Wahh. I now have extreme anxiety about pushing the “delete” button after deleting those photos without realizing they hadn’t been properly uploaded to my computer. Oh well. In the meantime, do you guys have any more requests for videos you’d like to see? I’m really excited about the two I’ve already filmed – I hope you will like them! I’m such a newbie when it comes to editing videos but I think I’ve managed to learn the basics. Thank goodness for Google.

What has been your biggest “OH NO” moment lately?

Recipe Rundown
Taste: The flavors in this dish are simple yet familiar and tame enough for even kids to enjoy.
Texture: The tender bell peppers are stuffed to the brim with a variety of meaty and cheesy textures.
Ease: Super duper easy and simple.
Appearance: Stuffed bell peppers are not only easy, they also make for a beautiful presentation.
Pros: Healthy, easy, and delicious. You could add or subtract just about anything you want from the ingredient list too, this recipe is open to many adaptions. You could add beans, use ground turkey instead, add whatever spices or herbs you prefer.
Cons: None.
Would I make this again? Yes.

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Southwestern Stuffed Peppers

Yield: 4 servings

Ingredients:

3/4 cup long-grain brown rice, cooked
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
3/4 pound ground beef chuck
1 cup frozen corn
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 heaping teaspoon ground cumin
4 ounces Monterey Jack cheese, grated (1 cup)
Kosher salt and freshly ground pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup plain Greek yogurt

Directions:

Preheat the oven to 375°F.

Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up, until cooked through, 3 to 5 minutes. Stir in the corn, jalapeno, garlic, cumin, cooked rice, 1/2 cup of the Monterey Jack cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

Arrange the bell peppers, cut-side up, in a 9x13-inch baking dish. Divide the beef mixture among the bell peppers, add 1/2 cup water to the bottom of the dish, cover tightly with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining cheese, and bake until browned, 5 to 7 minutes more.

In a small bowl whisk together the yogurt and 1/4 cup of water. Drizzle over the bell peppers and top with scallion greens before serving.

Adapted from Real Simple

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7 Responses to “Southwestern Stuffed Peppers”

  1. #
    1
    Abby @ The Frosted Vegan — March 25, 2013 at 5:19 am

    Oh goodness, I’ve done that before and as soon as the button was hit that sinking feeling sets in and your brain starts yelling “NOOOOOO!!!”! Why isn’t there a magical recovery button??

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    2
    Diane @ Vintage Zest — March 25, 2013 at 9:50 am

    I love stuffed peppers, and these look awesome!

    My biggest oh no moment was the just about the same thing. I ended up having to pay for data recovery, but I got 99% of everything back. Expensive mistake, but there were personal photos mixed in as well!

    http://vintagezest.blogspot.com/2013/03/diane-technology-recipe-for-disaster.html

  3. #
    3
    Keegan — March 25, 2013 at 6:48 pm

    Stuffed peppers are my favorite. These look great!

  4. #
    4
    Dana — April 18, 2013 at 7:37 pm

    These were delicious! I had ground pork on hand, so I used that instead of beef, and added some black beans as well. Thanks so much for a great recipe!

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    5
    Charisse Ridner — April 20, 2013 at 8:38 pm

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.”

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    6
    Kelsey — June 28, 2014 at 6:24 pm

    I wanted to cook a hollowed out bell pepper but wasn’t sure if i was going to put meat in it yet. Would i cook it the same way you described above? Thanks!

    • Tessa replied: — June 29th, 2014 @ 8:01 am

      Are you asking if you would cook an empty bell pepper using the same method as this recipe? I’ve never done that before but I don’t see why not… it may take less time with nothing inside.

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