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Santa Fe Stuffed Peppers
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Southwest Stuffed Peppers

These Southwest Stuffed Peppers are packed with bold, zesty flavor and wholesome ingredients for a hearty, family-style dinner everyone will love.
Course Main Course
Cuisine American
Keyword Southwest Stuffed Pepper
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Calories 552kcal
Author Kathleen

Ingredients

  • 6-8 sweet red pepper
  • 2 tablespoons olive oil divided
  • 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-ounce) can corn drained
  • 1 (7-ounce) 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 cups sharp cheddar cheese
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC).  Cut the peppers (6-8) 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 (1 tablespoon), reduce the heat to low, and continue to cook 3-5 minutes.
  • Increase heat to medium and add ground beef (1 pound). Cook until there is no longer any pink in the beef. Stir in taco seasoning (1 envelope), salt (1 teaspoon), pepper (1/4 teaspoon), cumin (1 teaspoon), brown rice (2 cups), diced tomatoes (1 can), corn (1 can), Ortega green chilies (1 can), beans (1 can), sour cream (1/2 cup), and cilantro (1/2 cup).
  • Fill peppers with filling. Bake about 45-50 minutes or until the peppers are soft. Remove from oven and top peppers with cheddar (1 1/2 cups). Return to oven and cook until cheese is nicely melted.

Notes

  1. Soften peppers first for perfect texture: If your peppers are extra thick, you can pre-bake them for 10 minutes before stuffing — it guarantees they’ll turn out tender.
  2. Add a little heat: Want more kick? Stir in diced jalapeños or use hot taco seasoning.
  3. Make it creamy: Stir a little extra sour cream into the filling for a rich, almost enchilada-like texture.
  4. Finish strong: Don’t skip that final oven melt — it gives you that irresistible golden cheese crust!

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 62g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1617mg | Potassium: 1063mg | Fiber: 15g | Sugar: 15g | Vitamin A: 4842IU | Vitamin C: 166mg | Calcium: 278mg | Iron: 5mg