This is a wonderful recipe that I have totally fallen in love with! It’s got everything going for it! Super delicious, healthy, and it makes a ton. I stuff at least 8 peppers with this recipe. Hubby and my son each eat two halves and my daughter and I each have one half for dinner so that means we have lots of leftovers. This makes me really happy the next day at lunchtime!!! If you want, you can also freeze 1/2 the batch to serve as a second dinner.
This recipe is also easily adapted to your personal tastes. I have made this a bunch of different ways. I have subbed out the beef for turkey, the rice for quinoa, and the sour cream for Greek yogurt all with excellent results. In this post, I’m giving you my version of the original. I think the only thing I change was the spices a bit and the cooking time because I like my peppers a bit softer.
I hope you give this a try. I bet you’ll fall in love too, and be just as hooked as my family!!!
Southwest Stuffed Pepper
- 6-8 Sweet Red Pepper
- 2 Tablespoons Divided Olive Oil
- 1 Medium Yellow Onion Chopped
- 1 Tablespoon Garlic Minced
- 1 Pound Ground Turkey or Ground Beef
- 1 Envelope Mild Taco Seasoning
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1 Teaspoon Dried Ground Cumin
- 2 Cups Cooked Brown Rice
- 1 15 Ounce Can Petite Dice Tomatoes, Drained
- 1 7 Ounces Can Corn, Drained
- 1 7 Ounces Can Ortega Chilies
- 1 15 Ounce Can Black Beans, Drained and Rinsed
- 1/2 Cup Sour Cream or Plain Greek Yogurt
- 1/2 Cup Fresh Cilantro Chopped
- 1 1/2 Cup Sharp Cheddar Cheese
- Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat peppers with cooking spray (Pam) inside and out. Place into a baking dish that has been sprayed with Pam as well. Set aside.
- In a large saute pan, over medium heat, cook the onion in 1-2 tablespoons of oil until soft. Add garlic, reduce the heat to low and continue to cook 3-5 minutes.
- Increase heat to medium and add ground beef. Cook until there is no longer any pink in beef. Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, Ortega green chilies, beans, sour cream, and cilantro.
- Fill peppers with filling. Bake about 45-50 minutes or until the peppers are soft. Remove from oven and top peppers with cheddar. Return to oven and cook until cheese is nicely melted.
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