Healthy Recipe: Southwestern Stuffed Peppers
Video taken from the channel: Ashley Vinson
Southwest Stuffed Peppers
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Stuffed Bell Peppers|Southwestern Bell Peppers
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Southwest Stuffed Peppers
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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:
|from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy|
|from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day|
|from Around My French Table: More than 300 Recipes from My Home to Yours|
|from Artisan Vegan Cheese: From Everyday to Gourmet|
|from Jane Grigson’s Vegetable Book|
|from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana|
|from Romanian Cookbook|
|from Air Fry Genius|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food|