Southwest Stuffed Peppers

Baked Southwest stuffed poblano (or Bell) peppers with ground beef and rice are packed with bold savoury flavours and topped with cheese to make a great dinner.

Yield:
4 stuffed peppers- you may have leftovers
Category:
Beef
Cuisine:
American
Prep Time:
10 min
Cooking Time:
30 min
Total Time:
40 min

INGREDIENTS:

  • 4 poblano or bell peppers halved and seeds/membranes removed
  • 1 pound lean ground beef or chorizo
  • 1 teaspoon each ground cumin, chili powder, dried onion chips
  • 3 cloves garlic, finely chopped
  • 1 cup cooked long grain white rice or quinoa(1/3 cup raw)
  • 1/2 cup canned black beans, drained
  • 1/2 cup frozen or canned corn (drained)
  • 1 14-ounce can fire roasted diced tomatoes, drained
  • 1 jalapeno, seeded and finely chopped
  • 1/2-1 cup grated mozzarella or Monterey Jack cheese
  • 1 avocado, diced, for serving
  • two green onions, sliced, for serving

DIRECTIONS:

  1. Heat the oven to 350 degrees and line a large baking sheet with parchment paper. Arrange halved peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
  2. Add ground beef (or preferred meat choice,) and rice to a large skillet, and season with the cumin, chili powder, onion chips and garlic. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
  3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving with the avocado and green onions.

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