Southwest Stuffed Bell Peppers Food

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

SOUTHWEST STUFFED BELL PEPPERS

Steps:

• Cook the rice as per the package (takes about 15 minutes).
• In the meanwhile, brown the meat with the green onions and garlic.
• While those two are cooking, wash and cut your peppers. I take a knife straight up and down and go around the stem on the top. Be very careful while taking out the seeds and white ribs, as they frequently break (but that's OK if they do. . .not as pretty, but will still taste good).
• Place the peppers, standing up, in a pan. I usually cook 2 and freeze 2 for later. I like to put the ones I am going to cook in a loaf pan, as it helps them stand up.
• Once the rice is done and has set for the suggested amt of time (it will thicken), add the meat, parmesan cheese, tomatoes, beans, corn, salsa, cumin (and any other spices you'd like). Stir it all together really well.
• Taste it. . .you might need more spices or more "heat". Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up.
• Sprinkle the shredded cheddar/Mexican blend cheese over the peppers. Bake covered for 45 minutes on 350 degrees. Then uncover and bake 15 more minutes.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Heat oven to 425°F; have a baking dish ready.
• Arrange peppers, cut side down, in baking dish; pour in 1/4 cup water; cover tightly with foil bake 20 minutes, or until peppers are tender; Drain peppers on paper towels.
• While peppers cook; prepare rice mix as box directs; cool slightly, then stir in diced cheese.
• Fill peppers with with rice & cheese mixture; arrange in baking dish; sprinkle with shredded cheese.
• Bake, uncovered about 5 minutes until cheese melts, garnish with cilantro, if desired.

STUFFED BELL PEPPERS SOUTHWEST STYLE SANDRA LEE, SEMI-HOMEMADE

Steps:

• Preheat broiler. Line a baking sheet with aluminum foil.
• Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
• In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
• Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
• Serve immediately.

SOUTHWEST STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees F.
• Slice tops off peppers and save.
• Cut peppers in half lengthwise so they will lay flat.
• Remove seeds and veins.
• Steam tomato over boiling water 5-10 minutes or until the skin can be removed easily.
• Remove skin while still warm, then when cool enough to handle remove seeds and dice.
• (Or sub one 10 oz can steamed diced tomato) In a medium frying pan, cook garlic in 2 tbsp olive oil over medium heat for 5 minutes or until it starts to turn light brown.
• Add onions and continue to cook about 5 more minutes or until well wilted.
• Place everything except the cheese and the peppers themselves in a large mixing bowl and mix well.
• In a greased baking dish, place 4 pepper halves open side up.
• Place beef mixture in each and shape until even with open end and top of pepper.
• Bake uncovered 35 minutes.
• Remove from oven and sprinkle cheese evenly over each pepper.
• Bake an additional 5 minutes or until cheese is all melted.

SOUTHWEST STUFFED PEPPERS

Steps:

• In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.