So a couple days ago I mentioned we were going to try out the southwest stuffed bell pepper recipe from Our Best Bites. Well, we did, and it was pretty good, but I decided to alter the recipe a bit to make it even better! So if you’re looking for something relatively quick, healthy and filling… here it is!
These stuffed peppers are loaded with Tex-Mex ingredients, some are what I had on hand, so feel free to customize yours a bit! I’ve made these with both sausage and ground beef and both variations were delicious. I’ve also used both rice and quinoa and again, both were really good! If you want to keep these vegetarian, try swapping out the meat for a handful of chopped mushrooms and upping the veg & carbs!!
- 6 medium sweet peppers (red, yellow, or orange)
- 2 tbsp. olive oil
- 1 small yellow onion, diced
- ½ jalapeno, minced
- 1 Anaheim chile, diced
- 3 garlic cloves, minced
- 2 links of Aidell’s Spicy Mango with Jalapeño sausage, cubed (or ½ lb. ground beef)
- 1 tsp. kosher sea salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. black pepper
- 1 c. fresh or frozen corn
- 14.5 ounce can diced tomatoes (I used fire roasted)
- 14.5 ounce can black beans, drained and rinsed
- 1½ c. cooked rice or quinoa
- 1½ c. grated cheddar or colby jack cheese, divided
- 2 green onions, sliced
- 2 tbsp. chopped cilantro or parsley
- Preheat oven to 350 degrees.
- Cut off the tops of the peppers and remove the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave/oven safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- In a large skillet set over medium heat, add the oil. When the oil is hot, saute the onion and peppers until soft. Add the garlic and cook until fragrant, about 1 minute. Cook the sausage or ground beef until browned. Season with salt, garlic powder, onion powder, ground black pepper. Add the corn, diced tomatoes and black beans and allow to cook for 3-4 minutes. Stir in the rice or quinoa, ½ cup of cheese and green onions.
- Fill the peppers with the hot mixture. Sprinkle the tops with the remaining cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Sprinkle with fresh herbs, allow to cool for 5 minutes before serving.
Recipe source: adapted from Our Best Bites