Cheesy Southwestern Stuffed Peppers
A hearty cheesy southwestern dish sure to impress.
Ingredients
- 5 bell peppers
- 1.5 cups rice
- 1 15oz can fire-roasted tomatoes
- 1 15oz can corn drained
- 1 15oz can black beans drained
- 1 sweet onion chopped
- 3 garlic cloves minced
- 1 serrano pepper deseeded and diced
- 1 lb ground meat (turkey, beef, or pork)
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- 1 cup Mexican-style cheese
Instructions
- Preheat oven to 425 degrees. Cook rice according to package instructions. Prepare bell peppers by slicing them in half from top-to-bottom (some people slice off the top instead, but we prefer this method since it allows for more surface area for melted cheese on top) and removing seeds with a knife. Place them on a foil-lined baking sheet skin-side down and bake them without anything in them for 15 minutes.
- Meanwhile, prepare the rest of the ingredients. On the stove, cook the ground meat in a large pan, using a spatula to break it into small chunks as it cooks- it is ready when you no longer see pink and the meat starts to crisp. In a different pan, you can simultaneously sauté the onion, adding garlic and serrano pepper when the onions start to turn golden.
- When the meat is ready, you can add the garlic/onion/serrano pepper to the meat pan and add the cooked rice, fire-roasted tomatoes, corn, and black beans. Add the spices to the filling and mix everything thoroughly.
- Next, spoon the filling into the bell peppers. Turn the oven down to 350 degrees and bake for ~25 minutes, then top with cheese, and put back in oven for another 10 minutes or until cheese is fully melted.
Notes
You can serve with salsa, guacamole, and/or sour cream.
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