Southwestern Stuffed Peppers
Ingredients
The filling
-
1
pound
lean ground beef, 90% lean
-
1
medium
onion, diced
-
2
ribs
celery, diced
-
2
cloves
garlic, minced
-
1
large
tomato, chopped
-
2
tablespoons
tomato paste
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
kosher salt
-
1
15-ounce can
black beans
-
1
7-ounce can
roasted green chiles
-
1
cup
frozen corn, defrosted
-
1½
cups
cooked long grain rice
-
¼
cup
cilantro leaves, chopped
The peppers
-
6
select
rainbow bell peppers
The topping
-
1
cup
spicy cheese (such as Chipotle Gouda or Pepper Jack)
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium-high heat until almost cooked through.
- Add the chopped onion, celery, and garlic; cook until softened.
- Stir in the diced tomato, tomato paste, cumin, chili powder, and kosher salt; cook for a few more minutes.
- Mix in the black beans, green chiles, corn, cooked rice, and chopped cilantro.
- Prepare the bell peppers by cutting off the tops and removing the seeds; sprinkle with kosher salt.
- Microwave the peppers with water for 5 minutes to soften them.
- Fill the peppers with the meat and rice mixture, top with cheese, and bake for 20 minutes until tender.
Nutrition Facts (estimated)
Servings
6 peppers
Calories
386
Total fat
11g
Total carbohydrates
44g
Total protein
30g
Sodium
1037mg
Cholesterol
64mg
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