Southwestern Stuffed Peppers

Garden fresh peppers filled with spicy summer goodness. Topped with cheddar cheese and grilled to perfection.
Photo by Christoph B.
Adapted from jamesandeverett.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from jamesandeverett.com

Ingredients

  • 3

    large green peppers, halved cored and seeded

  • 1/2

    pound ground beef, browned and crumbled

  • 1

    medium onion, diced

  • 1

    red pepper, diced

  • 1

    jalapeno pepper, diced

  • 3

    cloves garlic, finely diced

  • 1 1/2

    cups cooked rice

  • 1

    can black beans, drained and rinsed

  • 1/2

    cup corn

  • 1/4

    cup salsa

  • 1/2

    cup cheddar cheese, shredded (divided)

  • 3

    tablespoon cilantro, rough chopped

  • 1/2

    cup crushed corn chips or bread crumbs

Directions

Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan. In large skillet, brown and crumble ground beef. Drain to remove excess grease. Sauté onion, red pepper, jalapeno, and garlic until onion is translucent. Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn. Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix. Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese. Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked. Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

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