Southwestern Stuffed Bell Peppers Recipe

Name: Southwestern Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Bell Peppers, Tops And Seeds Removed; Olive Oil, For Cooking; 1 whole Yellow Onion, Diced; 1 whole Carrot, Peeled And Diced; 1 stalk Celery, Diced; 2 cloves Garlic, Diced; 8 ounces, weight Lean Ground Beef; 1 can (14.5 Oz. Can) Diced Tomatoes; 1 cup Cooked Brown Rice; 1 cup Frozen Yellow Corn; 3 Tablespoons Chili Powder; 1 Tablespoon Cumin; 1 teaspoon Oregano; 1 cup Shredded Mexican-blend Cheese, Divided; 1 pinch Salt And Pepper, to taste

Servings: persons

4 whole Bell Peppers, Tops And Seeds Removed
Olive Oil, For Cooking
1 whole Yellow Onion, Diced
1 whole Carrot, Peeled And Diced
1 stalk Celery, Diced
2 cloves Garlic, Diced
8 ounces, weight Lean Ground Beef
1 can (14.5 Oz. Can) Diced Tomatoes
1 cup Cooked Brown Rice
1 cup Frozen Yellow Corn
3 Tablespoons Chili Powder
1 Tablespoon Cumin
1 teaspoon Oregano
1 cup Shredded Mexican-blend Cheese, Divided
1 pinch Salt And Pepper, to taste

1
Preheat your oven to 375 degrees F. Bring a large pot of water to a boil, add about 1 tablespoon salt.
2
Once boiling, add peppers and cook until tender, 6 to 7 minutes.
3
Remove peppers from water and turn cut side down on a paper towel to drain fully.
4
Next, make the filling.
5
Warm your olive oil in a large frying pan over medium-high heat.
6
Add onion and saute until soft, about 3 minutes.
7
Add the carrot, celery, garlic and continue cooking until vegetables are softened.
8
Add in the ground beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink.
9
Add tomatoes, rice, corn, and remaining spices, warm through.
10
Stir in 3/4 cup cheese.
11
Fill peppers with the meat mixture, dividing evenly.
12
Sprinkle the stuffed peppers with the remaining cheese.
13
Bake until cheese is melted and peppers are heated through, about 5 minutes.
14
Serve warm and enjoy!
15
Note: I cooked my rice in chicken broth with a combination of 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon garlic powder, 1/2 tablespoon onion powder, 1 teaspoon oregano, and salt and pepper.
16
This gives the dish more depth and flavor.

576

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 15 ingredients. The key ingredients include: 4 whole Bell Peppers, Tops And Seeds Removed, Olive Oil, For Cooking, 1 whole Yellow Onion, Diced, 1 whole Carrot, Peeled And Diced, and more.

Yes, Southwestern Stuffed Bell 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.

Southwestern Stuffed Bell Peppers

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