Southwestern Stuffed Bell Peppers
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 peppers
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Calories
386 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Southwestern Stuffed Bell Peppers
Description
This recipe begins by cooking ground beef with diced onion, celery, and garlic until vegetables are softened and meat nearly cooked through. Tomato paste, diced tomato, cumin, chili powder, and salt build a layered southwestern seasoning. Black beans, green chiles, corn, cooked long grain rice, and chopped cilantro are folded into the filling to add texture and color.
The bell peppers are topped and seeded, briefly softened in the microwave, then filled with the hot meat and rice mixture. The assembled peppers are sprinkled with spicy cheese like chipotle gouda or pepper jack and baked until the cheese browns and the peppers become tender but still hold shape. The filling is moist and richly flavored while the peppers offer a mild sweetness and tender bite.
This versatile dish works well as a main course alongside a simple salad or steamed vegetables. Garnishing additional cilantro adds herbal freshness at serving.
Ingredients
- 1 pound ground beef 90% lean, lean
- 1 onion diced (about 1 ½ cups, medium
- 2 celery ribs diced (about ¾ cup
- 2 cloves garlic , minced
- 1 tomato chopped, large, Select One
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 15- ounce black beans canned
- 1 7- ounce roasted green chiles can
- 1 cup corn defrosted, frozen
- 1 ½ cups long grain rice cooked
- ¼ cup cilantro chopped plus more for garnish, leaves
- 6 bell pepper Select One rainbow
- 1 cup spicy cheese such as Chipotle Gouda or Pepper Jack
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6peppers
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1037mg | 43% |
| Potassium | 1057mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 4333IU | 87% |
| Vitamin C | 175mg | 194% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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