Stuffed Bell Peppers - 4 ways

Stuffed Bell Peppers - 4 ways
Stuffed Bell Peppers - 4 ways

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Southwest Stuffed Bell Peppers

  • 3 - 4

    bell peppers (red, yellow, green) cut in half lenthwise, seeds and membrane removed, stem end left in tact for presentation

  • 1

    lb. ground beef, turkey or chicken

  • 1

    small or 1/2 medium onion, diced

  • 2

    garlic cloves, minced

  • 1/2

    tsp cumin

  • 1

    T. chili powder

  • Salt & pepper to taste

  • 1/2

    14 oz can black beans, drained and rinsed

  • 1

    14 oz can diced tomatoes, drained

  • 4

    oz orzo pasta cooked and drained

  • 4

    oz grated cheddar or cheddar-jack cheese blend

  • Drizzle of olive oil to help brown the cheese crust

  • Variation: Greek Stuffed Bell Peppers

  • Substitute ground lamb for the beef and season with oregano and 1 tsp lemon zest or a Greek seasoning blend. Substitute garbanzo beans for the black beans, add 1/4 c. chopped Kalamata olives to the fi

  • Variation: Italian Stuffed Bell Peppers

  • Substitue ground Italian Chicken sausage or Italian turkey sausage for the beef and omit other seasonings except S&P. Substitute cannellini beans for the black beans and add 1/4 c. chopped oil packed

  • Variation: Cajun Stuffed Bell Peppers

  • Instead of Cumin and Chili powder, season the beef with a Cajun seasoning blend and add 4 chopped scallions and 1/2 c. diced Andouille sausage to the filling. Substitute red beans and cooked white ric

Directions

Preheat oven to 350 degrees. Prepare peppers and place in 9X13 glass baking dish. Brown meat with onion and garlic and then add seasonings and cook until fragrant. Stir in drained tomatoes, beans and orzo and combine. Stuff each pepper half with meat mixture and top with grated cheese. Pour 1 cup warm water into bottom of baking dish. Bake 20-25 min. until peppers are soft and cheese is melted.

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