Southwestern Stuffed Peppers Recipe

Name: Southwestern Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large green peppers, halved lengthwise; 1 lb. ground beef; 1 medium onion, chopped; 1 garlic clove, minced; 1 (14 1/2 oz.) can stewed tomatoes; 1 c. water; 1/4 c. barbecue sauce; 1 tsp. salt; 1 1/3 c. elbow macaroni; 1 can (8 oz.) corn, drained; 1 c. shredded Cheddar cheese or Mozzarella

Servings: persons

6 large green peppers, halved lengthwise
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 oz.) can stewed tomatoes
1 c. water
1/4 c. barbecue sauce
1 tsp. salt
1 1/3 c. elbow macaroni
1 can (8 oz.) corn, drained
1 c. shredded Cheddar cheese or Mozzarella

1
Stem and seed pepper halves.
2
Cook in boiling salted water for 3 minutes; drain.
3
Place cut side up in shallow baking dish. Preheat oven to 400u00b0.
4
Brown beef, onion and garlic in skillet. Add tomatoes, water, barbecue sauce and salt.
5
Bring to a boil. Stir in pasta; reduce heat, cover and simmer 15 minutes.
6
Mix in corn.
7
Spoon mixture into pepper halves.
8
Sprinkle with cheese. Bake at 400u00b0 for 8 minutes.

638

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 11 ingredients. The key ingredients include: 6 large green peppers, halved lengthwise, 1 lb. ground beef, 1 medium onion, chopped, 1 garlic clove, minced, and more.

Yes, Southwestern Stuffed Peppers falls under the Pasta & Noodles 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 Peppers

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