Southwestern Stuffed Peppers

Weeknight Meals

Southwestern Stuffed Peppers

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup long grained rice

  • 1

    tbsp olive oil

  • 6

    scallions, thinly sliced, white and green parts separated

  • 1

    lb ground feef chuck

  • cup frozen corn

  • 1

    4.5-ounce can chopped green chilies

  • 1

    tsp ground cumin

  • 1

    cup monterey jack cheese - shredded

  • S&P

  • 4

    bell peppers, halved lengthwise

  • ½

    cup plain low fat greek yogurt

  • salsa


Heat oven to 375 Cook rice according to package (one boil in the bag worked for me) Heat oil in large skillet over medium high heat, add scallion whites, and beef and cook until no longer pink. Stir in corn, chilies (drained) cumin, cooked rice, 1/2 cup of cheese, 1/2 tsp salt, and 1/4 tsp pepper. Arrange the bell peppers, cut side up in a 9X13 dish. Divide the beef mixture amoung the peppers, add 1/2 cup water to the dish and cover tight with foil, bake 40 min. Uncover, sprinkle with rest of cheese, and bake until browned, 5 - 7 minutes more. In small bowl, whisk togther the yogurt & 1/4 cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.


Facebook Conversations