Southwest Stuffed Bell Peppers
Ingredients
The peppers
-
4
large or 6 medium
sweet peppers (red, yellow, or orange)
-
1
Tbs
salt
The filling
-
½
C
white rice (or brown, or quinoa)
-
2
Tbs
olive oil
-
1
onion
diced
-
3
cloves
garlic, minced
-
½–1
jalapeno
minced (or a small can of mild green chilies)
-
1
14oz can
black beans, drained and rinsed
-
1
cup
frozen corn kernels
-
2
green onions
sliced
-
½–1
tsp
chipotle chili powder
-
1
tsp
kosher salt, plus more to taste
-
¼
tsp
black pepper, plus more to taste
-
1
14.5 ounce can
diced tomatoes, preferably fire roasted
-
1¼
C
jack or pepperjack cheese, divided
-
3–4
Tbs
chopped fresh cilantro
-
a handful
tortilla chips
for topping and serving
Instructions
- Preheat the oven to 350°F.
- Prepare the peppers by washing, slicing off the tops, and removing the insides.
- Bring 4 quarts of water to a boil and add 1 tablespoon of salt.
- Boil the whole peppers for about 3-4 minutes until they begin to soften, then remove and drain.
- Add the rice to the boiling water and cook until tender, about 13 minutes, then drain thoroughly.
- In a skillet, heat olive oil over medium-high heat and sauté onions, garlic, and jalapeno until softened.
- Add corn, black beans, green onions, chipotle chili powder, kosher salt, and black pepper; stir until heated through.
- Remove the skillet from heat and mix in the cooked rice, diced tomatoes, 1 cup of cheese, and cilantro.
- Taste the mixture and adjust seasoning if necessary, then evenly divide it among the peppers.
- Top the stuffed peppers with the remaining cheese and crushed tortilla chips.
- Bake in the oven for about 30 minutes until everything is warm and the cheese is melted.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
12g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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