Southwestern Stuffed Peppers
Southwestern Stuffed Peppers are a delicious and hearty dish that combines tender bell peppers filled with a flavorful mixture of ground beef or turkey, rice, black beans, corn, diced tomatoes, onion, garlic, and a blend of spices like chili powder, cumin, paprika, and oregano.
Ingredients
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
Method:
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.
