Southwestern Stuffed Peppers

 

Healthy Recipe: Southwestern Stuffed Peppers

Video taken from the channel: Ashley Vinson


 

Southwest Stuffed Peppers

Video taken from the channel: WFRV Local 5


 

Southwestern Stuffed Peppers Speedy Cooking Videos PoorMansGourmet

Video taken from the channel: Poor Man’s Gourmet Kitchen


 

Healthy Dinner Idea: Southwest Stuffed Peppers

Video taken from the channel: Lynsee Hee Kyeong


 

Stuffed Bell Peppers|Southwestern Bell Peppers

Video taken from the channel: Lockett’s Kitchen And Grill


 

Easy Southwest Stuffed Peppers Meal Prep Monday Week 4

Video taken from the channel: Six Sisters’ Stuff


 

Southwest Stuffed Peppers

Video taken from the channel: Festival Foods


Southwest Stuffed Peppers We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef. Ingredients 1 cup long-grain white rice 1 tablespoon olive oil 6 scallions, thinly sliced, white and green parts separated 1/2 pound ground beef chuck 1 cup frozen corn 1 4.5-ounce can chopped green chilies 1 teaspoon ground cumin 4 ounces Monterey Jack, grated (1 cup) kosher salt and black pepper. DIRECTIONS Combine beef, onion, seasoning mix and egg in a large bowl.

Add rice and mix well. Cut peppers in half lengthwise; remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during Place peppers. With a southwestern spin using salsa, black beans, corn, cilantro and savory spices, these stuffed bell peppers are a very healthy, hearty and perfectly easy to whip up on a weeknight.

Topped with slices of sharp cheddar cheese, the peppers. These Southwest Stuffed Peppers are chock full of beef, rice, corn and beans. Sub ground turkey or chicken for an even leaner meal! This beautiful colorful dish is so easy to make and chalk full of veggies and lean meat!

How to make Southwest Stuffed Peppers. In a large saucepan or skillet, brown meat over medium-high heat until thoroughly cooked. Drain excess grease.

Add tomatoes, onion, garlic, corn, and black beans to meat and mix until well combined. Simmer for 10-15 mins on low heat. While mixture is simmering, preheat oven to 350 degrees and prepare peppers. Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up.

Sprinkle the shredded cheddar/Mexican blend. Southwestern Stuffed Peppers – Served with my Mexican Red Cabbage Slaw (except I subbed in a mix for the red cabbage) The Flavors and the Heat: The flavor base of these Southwestern Stuffed Peppers is taco seasoning, and I love to use the classic flavors in my Homemade Taco Seasoning. Add taco seasoning, corn, tomatoes and cooked rice to the meat mixture. Simmer for 5 minutes. Spoon mixture into the peppers and place in a 9x13 pan.

Bake for 20-25 minutes, depending on how soft you like your peppers. Pull out and add shredded cheese to the top of each pepper and return to oven for 5 minutes. For a charcoal or gas grill, place whole sweet peppers on the rack of a covered grill directly over medium-high heat. Grill for 13 to 15 minutes or until charred and very tender, turning occasionally.

Wrap peppers in foil. Let stand about 15 minutes or until cool enough to handle.

List of related literature:

Drizzle with 1 Tbsp of the olive oil, sprinkle with a generous pinch of salt, and toss until the peppers are well coated.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Whenever my Omi and Papa would come visit us in Arizona, they would always make stuffed peppers.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Cut the tops and bottoms off the peppers, and cut the peppers lengthwise in half.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Once they are roasted, put the peppers in a paper bag and fold down the top, or put them in a bowl and cover with plastic wrap.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Either slice the top off or cut the peppers down into two even halves, before removing the seeds and stuffing them.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Add a small amount of water in the bottom of the pan, about ½ cup (120 ml). (is will keep the bottom of the peppers from burning and also steam them to soften.)

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Add the peppers and turn them about with a tablespoon until they are coated on all sides.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Cut the roasted peppers into whatever shape works for your recipe.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

To fix these problems, we first decided to roast the stuffed peppers to deepen their flavor and tenderize the peppers.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Flatten the peppers and cut into 6 to 8 pieces each.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

3 comments

Your email address will not be published. Required fields are marked *

  • I love watching you but was trying to see how you make just your stuff peppers with the rice. Thanks if you can make a video on it.

  • Hey Sis#2! I love, love, love your meal preps! They have helped me so much in my weight management journey. They’re delicious, economical, and quick to make. Thank you for blessing me with these fantabulous ideas. Please do more! I would love to see what you guys come up with next. Be blessed!

  • What a good video and tasty recipe idea. I will make a lot of it and freeze next summer when I have a garden. Thanks for the recipe.