Stuffed Peppers Recipe

5 from 1 vote

These stuffed peppers are loaded with all sorts of yummy ingredients! They're a cinch to make and can be easily customized!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 472kcal

Author: Andrea

6 medium sweet peppers red, yellow, or orange
2 tbsp olive oil
1 small yellow onion diced
1/2 jalapeno minced
1 Anaheim chile diced
3 garlic cloves minced
2 links Aidell’s Spicy Mango with Jalapeño sausage cubed (or 1/2 lb. ground beef)
1 tsp kosher sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 cup fresh or frozen corn
14.5 oz can diced tomatoes I used fire roasted
14.5 oz can black beans drained and rinsed
1 1/2 cup cooked rice or quinoa
1 1/2 cup cheddar or colby jack cheese grated, divided
2 green onions sliced
2 tbsp cilantro or parsley chopped

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, 1/2 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.

-Try swapping out the ground beef for mushrooms!