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Home > Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

BY:
Shirley McElhattan
Southwestern Stuffed Peppers
Ingredients
  • 4 Bell Peppers (poblanos are even better) halved and seeds/membranes removed
  • 1 Pound Tierra Verde Farms ground beef (or sausage or chorizo)
  • 1 tsp each cumin, chili powder, garlic powder, oregano
  • 1 Cup cooked long grain white rice
  • 1/2 Cup canned and rinsed black beans
  • 1/2 Cup fresh cooked sweet corn off the cob (or canned or frozen)
  • 2 medium tomatoes, chopped fine and most seeds/juice removed (or 15 oz can diced tomatoes)
  • 1 finely chopped jalapeno, ribs and seeds removed (or 4 oz can diced green chilis)
  • 1 Cup grated mexican cheese (or any grated cheese of your choice)
  • salt/pepper

Directions

1.   Preheat oven to 350 degrees and light grease baking sheet.  Arrange 1/2 peppers in a single layer. Bake for 10-15 minutes while you move on to the next step.

2.  Add ground beef and rice to a large skillet, and season with cumin, chili powder, garlic powder,  oregano, and salt/pepper to taste.  Saute over medium heat for 5-8 minutes until meat is            browned and cooked through.

3.  Stir in the black beans, corn, tomatoes, and chilis.  Cook for another 4-5 minutes until tomatoes are broken down.

4.  Spoon mixture into peppers, sprinkle with cheese, and return to the oven for another 10 minutes until the cheese is melted and the peppers are tender.  Allow to cool slightly before serving.