SOUTHWEST STUFFED BELL PEPPERS
Stuffed green peppers are a great "make ahead and freeze" meal. So one day I had some leftover beans, corn and some yellow peppers in the fridge and decided to take a Southwest spin on the old fave. . .YUMMY! UPDATE: I made these using some leftover cooked chicken breast (cut in a dice) and they were even better than with the ground turkey!
Provided by januarybride
Categories One Dish Meal
Time 1h20m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 256, Fat 11.9, SaturatedFat 5.5, Cholesterol 65.2, Sodium 343.9, Carbohydrate 19.1, Fiber 5.3, Sugar 4.9, Protein 20.1
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
SOUTHWESTERN STUFFED BELL PEPPERS
Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 54m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWESTERN STUFFED BELL PEPPERS
I got this recipe from a newsletter several weeks ago and HAD to try it.. we really enjoyed this meal.. With rolls and a salad,Nuttin better!!
Provided by vicky hunt
Categories Beef
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well
- 2. Cut peppers in half lengthwise; remove seeds and membrane.
- 3. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish.
- 4. The liquid from the tomatoes will reduce during cooking, so add about a cup of water. This also helps make the peppers softer.
- 5. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Bake in preheated 375F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- 6. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts; less than a minute. Serve with sour cream and additional salsa.
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