Southwestern Stuffed Peppers ⁠

Southwestern Stuffed Peppers ⁠

Southwestern stuffed peppers are a delicious and hearty dish that brings together the flavors of the American Southwest.


• ▢8 large bell peppers different colors

• ▢1 pound ground beef

• ▢1 medium onion chopped

• ▢1 stalk celery chopped

• ▢3 cloves garlic minced

• ▢15 ounce fire roasted tomatoes diced (1 can)

• ▢4 ounces canned green chilis (1 small can)

• ▢2 teaspoons ground cumin

• ▢1 teaspoon chili powder mild

• ▢salt and pepper to taste

• ▢15 ounce black beans (1 can)

• ▢1 cup frozen corn

• ▢1 cup rice long grain, uncooked

• ▢2 cups chicken broth unsalted

• ▢8 slices provolone cheese

• ▢2 tablespoons fresh cilantro to taste


🍃In a large non-stick pot over medium-high heat, add brown rice and onion. Cook for 5 minutes until the onion begins to soften and become translucent.⁠

⁠🍃Add the tomatoes, 2 cups of water, and chili powder to rice. Cover, lower heat to a simmer, and let cook until water is absorbed.⁠

🍃⁠Preheat the oven to 350 degrees F (176 degrees C).⁠

🍃⁠While rice is cooking, cut tops off of bell peppers and remove seeds. Place the peppers in a large pot of boiling water.

Let boil until the peppers become light green, and soft. Remove from water and place the peppers in a small pan.⁠

🍃Place beans in a non stick pan, add taco seasoning, and 3 tablespoons of water. Mix well, and add cooked rice mixture. Continue to cook until beans are warm. ⁠

Scoop rice and bean mixture into bell peppers.

Place them in the oven for 10 minutes. Remove from the oven and top with your favorite taco sauce or salsa.⁠


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