Friday, June 15, 2012

Southwestern Stuffed Peppers

**Recipe Adapted from

Found this recipe and was skeptical that I could get the hubby to eat these. After looking at the ingredients, I knew I'd have no problem convincing him that these would be delicious. And that they were! Not to mention, each pepper only has about 375-400 calories. AKA, I eat one and Greg eats two. Win!

Serves: 10 (AWESOME for leftovers!)
Total Prep & Cook Time: About an Hour

What You Need:

  • Olive Oil
  • 1 lb lean ground beef
  • 1 cup chopped onions
  • 2 heaping tablespoons homemade taco seasoning (or the packaged kind)
  • 2 cups cooked rice - I used Minute Brown Rice
  • 5 large bell pepper, cut in have and seeds removed
    • I used 3 and did 2 poblano peppers since my hubby is picky about his peppers!
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (15 -16 oz) jar of salsa 
  • Shredded Cheddar Cheese
  • Sliced Avacado
  • Sour Cream

What to Do:

Pre heat the over to 400 degrees. Once all of your peppers have been sliced and seeded, lightly coat the peppers with the olive oil and roast in a 9x13 baking dish about 20-25 minutes. 

While the peppers are cooking, brown your meat, cook your rice, and chop your onions. Once the peppers are done, remove the peppers from the oven. In a very large bowl, combine the cooked ground beef, chopped onions, taco season, rice, black beans, corn and salsa. Stir and mix well.

Carefully spoon the mixture into each of the peppers. You will have enough to make them almost overflow. Cook the peppers for another 15-20 minutes. 2 minutes before they are done, remove the peppers and sprinkle the tops with cheddar cheese. Place back in the over for 2 minutes or until the cheese has melted.

Remove from the oven. Top with some avocado and a dollop of sour cream!  


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