Southwest Cream Cheese Stuffed Red Peppers Recipe

Name: Southwest Cream Cheese Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Southwest Seasoning; 4 ounces, weight Spreadable Cream Cheese (I Believe Its Called Whipped And Is Found In The Bagel Section); 8 whole Large Red Peppers; 2 cups Cooked Meat Of Your Choice: Shredded Pork, Taco Meat, Or Shredded Chicken.; 2 cups Shredded Cheese, More Or Less As Desired; Optional Garnishes: Sour Cream, Guacamole; 1 cup Uncooked Brown Rice; 2 Tablespoons Cooking Oil; 1 whole Small Onion, Chopped; 1 whole Garlic Clove, Pressed; 1/2 teaspoons Salt; 2 whole Large Tomatoes, Chopped; 2 cups Chicken Broth

Servings: persons

2 Tablespoons Southwest Seasoning
4 ounces, weight Spreadable Cream Cheese (I Believe Its Called Whipped And Is Found In The Bagel Section)
8 whole Large Red Peppers
2 cups Cooked Meat Of Your Choice: Shredded Pork, Taco Meat, Or Shredded Chicken.
2 cups Shredded Cheese, More Or Less As Desired
Optional Garnishes: Sour Cream, Guacamole
1 cup Uncooked Brown Rice
2 Tablespoons Cooking Oil
1 whole Small Onion, Chopped
1 whole Garlic Clove, Pressed
1/2 teaspoons Salt
2 whole Large Tomatoes, Chopped
2 cups Chicken Broth

1
First, make your Southwest Cream Cheese by adding 2 tablespoons of Southwest seasoning (or you can substitute a combination of cumin, garlic and chili powder) to 4 ounces of spreadable cream cheese.
2
Refrigerate until ready to make supper, pulling it out of the refrigerator 20 minutes ahead of time to soften up a bit.
3
Make Mexican rice: In a large skillet over medium heat, saute rice in hot oil until slightly browned.
4
Add the onion, garlic and salt.
5
Cook over low heat until onion is tender.
6
Add tomatoes, cook over medium heat until softened.
7
Add broth; cover and simmer until water is absorbed.
8
Cut each red pepper in half vertically (from the stem straight down).
9
Remove seeds and pop off the green top.
10
Place in a large pot of salted water, bring to a boil and allow peppers to cook for 5-7 minutes or until starting to soften.
11
Then remove them from the water, drain and cool.
12
Meanwhile, prepare meat of your choice or grab whatever is leftover in the fridge.
13
Spread each pepper with 1 Tablespoon (or more to taste) of seasoned cream cheese.
14
Add shredded meat, Mexican rice and top with cheese, filling pepper just to the brim.
15
Place peppers on a baking sheet and bake at 350F for 15 minutes or until cheese is melted.
16
Serve hot with sour cream or guacamole on top.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Southwest Seasoning, 4 ounces, weight Spreadable Cream Cheese (I Believe Its Called Whipped And Is Found In The Bagel Section), 8 whole Large Red Peppers, 2 cups Cooked Meat Of Your Choice: Shredded Pork, Taco Meat, Or Shredded Chicken., and more.

Yes, Southwest Cream Cheese Stuffed Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Cream Cheese Stuffed Red Peppers

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