How to Make the Most Delicious Southwest Stuffed Peppers
As a child, the thought of eating bell peppers, stuffed or otherwise, had me running from the dinner table.
Today is a little different story. I guess all of those years preferring Reese’s Peanut Butter Cups left me yearning for something more.
The first stuffed pepper I tried was a green pepper stuffed with a ground beef, rice, and tomato sauce concoction, and I have to admit… it wasn’t half bad! But green peppers, in my opinion, are the strongest flavored pepper in the bell family, so I prefer to use the colored peppers for this recipe.
Interestingly enough, did you know that green peppers are peppers that aren’t ripe? The colored peppers cost more because they take longer to grow being picked at different stages of ripening.
If you are looking for a delicious, light recipe that reheats great, try these easy-peezy Southwest Stuffed Peppers for dinner.
This recipe will make 6 to 8 whole, stuffed bell peppers (whatever color you prefer). In this example, I only made 3 peppers using a cup of filling per bell pepper half, then froze the remainder in measured freezer packs for future dinners.
Southwest Stuffed Peppers
6-8 bell peppers, halved and seeds removed
1 lb lean ground turkey
2 cups chopped onion
1 packet taco seasoning
1 cup of cooked rice (any type)
1 can black beans, drained & rinsed
1 cup frozen corn
2 cups salsa (any variety)
6-8 Tbsp shredded Mexi-cheese
Nonfat Greek yogurt
Preheat oven to 400 degrees F. Lightly coat bell pepper halves with olive oil and place on a nonstick baking pan. Bake for 20-25 minutes until cooked thru. Remove from oven and set aside.
Meanwhile, sauté onion in 1 Tbsp of olive oil until they start to soften, approximately 5 minutes. Add ground turkey and cook until browned. Add frozen corn and cook till thawed, approximately 3 minutes. Sprinkle in taco seasoning and stir till mixture is well coated, then gently fold in cooked rice, black beans, and salsa, stirring till well incorporated.
Fill cooked pepper halves with 1 cup of filling each. Bake for an additional 15 minutes. Remove from oven, sprinkle each pepper with 1 Tbsp shredded cheese and bake for 5 more minutes, or until cheese is melted and starting to brown.
Top with your favorite toppings and enjoy!
Note: you can leave the peppers whole if you wish. Just cut the top and clean out the seeds before filling.
Let me know how you liked it!
Thanks so much for reading!
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Tasting Table, Bui, Andrew, July 25, 2017, The Difference Between Red, Yellow, and Green Peppers, https://www.tastingtable.com/cook/national/difference-bell-peppers-healthiest