Southwest Stuffed Peppers

I admit, when I was a kid, stuffed peppers were not something I ever wanted to see on the dinner table.  But now that my tastes have matured, I love them! There are so many varieties of filling you can use to stuff bell peppers, but this slightly spicy, southwest version is our family’s favorite. This does make a lot of filling. If you’re only using 4 peppers, you might need to freeze half of the filling for another time, or use it the next day for burritos.

You can, of course, change the ground beef for ground turkey, or use green peppers in place of red. You could even skip the meat and add more rice for a vegetarian version.  Just a note: if you like a really soft pepper, you might want to cook your peppers for 15 minutes or so before you stuff them.  I like a crisp pepper, so I stuff mine uncooked and keep things on the shorter end of the cooking time.

Southwest Stuffed Peppers
Southwest Stuffed Peppers
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
616 calories
55 g
96 g
31 g
33 g
14 g
503 g
383 g
6 g
1 g
14 g
Nutrition Facts
Serving Size
503g
Servings
6
Amount Per Serving
Calories 616
Calories from Fat 275
% Daily Value *
Total Fat 31g
48%
Saturated Fat 14g
72%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 96mg
32%
Sodium 383mg
16%
Total Carbohydrates 55g
18%
Dietary Fiber 8g
32%
Sugars 6g
Protein 33g
Vitamin A
31%
Vitamin C
676%
Calcium
36%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons olive oil, divided
  2. 1 pound lean ground beef
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon taco seasoning
  6. 2 cups cooked rice
  7. 4-6 red bell peppers
  8. 1 (15 oz.) can black beans, rinsed and drained
  9. 1 cup frozen corn, thawed
  10. 1 (10 oz.) can diced tomatoes and green chilies
  11. 1/2 cup sour cream
  12. 1/4 cup chopped fresh cilantro
  13. 2 cups shredded cheddar cheese
  14. Salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the peppers in half lengthwise and remove seeds and ribs.
  3. Coat the pepper halves inside and out with about 1 tablespoon of the olive oil. Place into a lightly greased baking dish.
  4. In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft.
  5. Reduce heat to medium and add ground beef; cook until beef is no longer pink . Stir in taco seasoning.
  6. Add diced tomato and green chilies, corn, beans and sour cream. Stir and cook until heated through.
  7. Remove from heat and stir in cooked rice and cilantro.
  8. Generously fill peppers with meat and rice mixture.
  9. Cover and bake for 30-35 minutes, or until peppers are just tender.
  10. Remove from oven and sprinkle with shredded cheese. Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender.
  11. Garnish with additional cheese, cilantro, avocado or sour cream, if desired.
beta
calories
616
fat
31g
protein
33g
carbs
55g
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Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: This is an original recipe.

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Comments

  1. I just rotated the computer screen over to the boyfriend and asked, “Would you eat these?” His reply: “Yes. Now?”

  2. Yum!! I don’t eat red meat, would the flavors still work well with turkey? Such a gorgeous picture, these look delicious!

  3. Kristina, I think ground turkey would work great.

  4. Made these last night. They were great!

  5. I made these over the weekend, and I used Yves Veggie Ground for a veggie version. Also did half cheddar, half pepper jack, and they are fabulous! Thank you for the yummy recipe.

  6. Barbara; R.N. Nutritionist says:

    I would make these for lunch using precooked quinoa (cooked in vegetable broth; I keep it in a jar in the refrigerator for “instant” use) instead of meat so that I can benefit from the complete protein that it offers. I’d skip the sour cream and cheese, though; those are not heart healthy as they are high in animal fat and sodium, and my one heart attack was enough. I make large batches of southwestern seasoning (good for tacos, enchiladas, chili, etc.) that has very little or no salt and still tastes great. It doesn’t have the fillers and unpronounceable preservatives and other junk that the commercial mixes have. I’d be happy to share my recipe with anyone!

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