Hmmm, I'm not a terribly huge fan of ground beef so perhaps that is why but these stuffed peppers are different. They are Southwestern style stuffed peppers. I knew that would get my husband's attention. He loves anything spicy. And he loved these but one word of warning: they are filling! I could barely finish one pepper and my husband got down one and half.
Southwestern Stuffed Peppers
Recipe adapted from Kayln's Kitchen
- 6 large bell peppers, any color (red, green, yellow, orange)
- 1 lb. extra lean ground beef
- 1/2 onion, chopped
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes (14.5 oz. can)
- 1 can (4 oz.) diced green chiles
- 1 tsp. chile powder
- 1 tsp. ground cumin
- 2 cups cooked white rice
- 1 cup grated cheese
- 1 cup salsa
- Preheat oven to 375 F.
- In large frying pan, brown ground beef well and drain off fat.
- Add onions to beef mixture and saute for 3-4 minutes, until well softened.
- Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin.
- Reduce heat to low and simmer 5-10 minutes or until most of the liquid has evaporated.
- If you are lucky enough to have a helper, they can do this step while you make the filling but if not just let the beef mixture simmer while you cut and seed the peppers.
- Cut off the tops of the peppers and carefully remove all the seeds. If you are having trouble with them staying upright, you can cut a very slim slice from the bottom of each pepper to even out the bottom.
- When the beef mixture seems fairly dry, turn off heat and mix in cooked rice and cheese, and salsa. Place peppers in a dish small enough to hold them compactly and then stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled. Put the tops back on the peppers and then cover with foil.
- Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.