Southwestern Stuffed Bell Peppers

Southwestern Stuffed Bell Peppers

Bell peppers get a flavorful makeover with this Southwestern-inspired recipe. Ground beef is seasoned with warming spices and combined with black beans, corn, and rice for a hearty filling. Topped with melted cheese, these stuffed peppers are a complete and satisfying meal.

Ingredients:

• 1 pound ground beef (or ground turkey/chicken)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika (optional)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can chopped green chiles
• 1 cup frozen corn, thawed
• 1 1/2 cups cooked long-grain rice
• 1/4 cup chopped fresh cilantro
• 6 large bell peppers, various colors
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Salt and freshly ground black pepper to taste

Cooking Guide:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain any excess fat.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in diced tomatoes, tomato paste, chili powder, cumin, paprika (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes.
4. Stir in black beans, green chiles, corn, rice, and cilantro. Remove from heat.
5. Cut tops off bell peppers and remove seeds and membranes. Rinse peppers and place upright in the prepared baking dish.
6. Divide the filling mixture evenly among the peppers. Top with shredded cheese.
7. Bake for 30-35 minutes, or until peppers are tender and cheese is melted and bubbly.

Tips:

• For a vegetarian option, omit the ground meat and add an extra 1/2 cup cooked black beans or lentils to the filling.
• Want to add a kick of spice? Include a diced jalapeno pepper with the onion and garlic.
• Leftover cooked quinoa or brown rice can be substituted for the cooked white rice.
• To prevent the peppers from drying out during baking, add a 1/4 cup of water or chicken broth to the bottom of the baking dish.