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Southwest Stuffed Peppers Recipe

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This recipe for Southwest Stuffed Peppers is from Neville Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
2 cups cooked rice (or quinoa)
4-6 red bell peppers
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions:
Directions:
Preheat oven to 350 degrees.
Cut the peppers in half lengthwise and remove seeds and ribs.
Coat the pepper halves inside and out with about 1 tablespoon of the olive oil. Place into a lightly greased baking dish.
In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft.
Reduce heat to medium and add ground beef; cook until beef is no longer pink . Stir in taco seasoning.
Add diced tomato and green chilies, corn, beans and sour cream. Stir and cook until heated through.
Remove from heat and stir in cooked rice and cilantro.
Generously fill peppers with meat and rice mixture.
Cover and bake for 30-35 minutes, or until peppers are just tender.
Remove from oven and sprinkle with shredded cheese. Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender.
Garnish with additional cheese, cilantro, avocado or sour cream, if desired.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I make this with game meat and it works great with all the spices.

 

 

 

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