Southwestern Stuffed Peppers
The bell peppers can be stuffed up to 12 hours in advance; refrigerate, covered. Baske as directed, adding 5-10 mins to the portion of the baking time when the dish is covered.
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- 1 cup(s) long grain white rice
- 1 tablespoon(s) olive oil
- 6 scallions thinly sliced, white & green parts separated
- 1.2 pound(s) ground beef chuck
- 1 cup(s) frozen corn
- 1 ounce(s) 4.5 can chopped green chilies
- 1 teaspoon(s) ground cumin
- 4 ounce(s) monterey jack (1 cup) grated
- 4 large bell peppers halved lengthwide,ribs & seeds removed
- 1/2 cup(s) plain low fat greek yogurt
- salsa for serving
- 1. Heat oven to 375 dgrees. Cook the rice according to the package directions.
- 2. Heat the oil in a large skillet over med-high heat. Add the scallion whites and beef and cook, breaking the beff up with a spoon, until no longer pink, 3-5 mins. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3. Arrange the bell peppers, cut side up, in a 9X13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 mins. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake until browned, 5-7 mins more.
- 4. In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Southwestern Stuffed Peppers Recipe at a Glance
- COURSE: Main Dishes