Best Southwestern Stuffed Peppers Recipes

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.

SOUTHWESTERN BLACK BEAN & QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cut the tops off of the bell peppers and remove the inside membranes and seeds. Arrange the peppers cut-side up in a rectangular baking dish. 9-inch by 13-inch is a good size.
• Cook the quinoa. Rinse it well under cold water, then place in a medium saucepan. Add 1 1/2 cups water and bring to a boil over high heat. Once it comes to a boil, reduce heat to low and cover. Simmer until fluffy and the water is absorbed, 15-20 minutes. Remove from heat and set aside.
• Set a large saute pan over medium heat. When hot, add the olive oil. Add the onion, bell pepper, and oregano and cook, stirring occasionally, until the veggies are tender and the onion is a bit browned, 6-7 minutes.
• Remove from heat and stir in the cooked quinoa, black beans, diced tomatoes, corn, green chiles, chili powder, cumin, salt, and pepper.
• If you're adding chicken to all, stir that in now. If you're only adding chicken to some, first fill the peppers you'd like to be meatless, then stir the chicken into the mix, about 1/4 cup diced chicken per pepper.
• Finish dividing the mixture between the bell peppers. Carefully add 1/2 cup of water to the bottom of the baking dish and cover the dish tightly with foil.
• Bake until the bell peppers are fork-tender, 30 to 40 minutes. Remove the foil and sprinkle with cheese (omit cheese or use vegan cheese for the dairy-free/vegan versions). Bake until the cheese has browned, about 10 more minutes.
• Serve with assorted toppings.

SOUTHWESTERN STUFFED PEPPERS

Steps:

• Preheat a grill pan over high heat.
• Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
• Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
• To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
• Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

SOUTHWESTERN TACO STUFFED PEPPERS

Steps:

• Slice off tops of peppers leaving a large "cup". (Pop out stems and freeze leftover "rings" for another use, or chop and add to beef to saute.) Remove pithy ribs and seeds. Set aside and see how they stand up. If one or more are really leaning, trim a tiny bit off of bottom tall side to make more level without trimming so much that you have a hole in the pepper. You don't want anything to leak out. Boil for 3 minutes, place in or rinse with cold water. Drain and set aside on paper towel. In large frying pan, saute ground beef and onion til beef is done. Drain grease. Stir in rest of ingredients except cheese. Low simmer for 5 minutes. Fill peppers with meat mixture. Place in sprayed and foil-lined 13x9 pan or roaster. Cover with lid or foil, and bake for 30-40 minutes til peppers are crisp-tender. Remove from oven, top each with a handful of cheese, return to oven and bake til cheese is melted. *I probably use even more cheese than specified. But we love our cheese!! You use as much as you like. Serve hot with toppings of choice. Nice with sides such as buttered corn on or off the cob, salad, my Spanish rice, refried beans and white corn chips, and my Key Lime Pie for dessert.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• 1. Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well
• 2. Cut peppers in half lengthwise; remove seeds and membrane.
• 3. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish.
• 4. The liquid from the tomatoes will reduce during cooking, so add about a cup of water. This also helps make the peppers softer.
• 5. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Bake in preheated 375F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• 6. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts; less than a minute. Serve with sour cream and additional salsa.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender. Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper. Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro.

SOUTHWESTERN STUFFED PEPPERS

Steps:

• 1. Preheat oven to 375ºF. Cook rice according to package directions.
• 2. Heat oil in a large skillet over medium-high heat. Add the scallion whites and the beef (turkey) and cook, breaking up piece with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of cheese, ½ teaspoon of salt and ¼ teaspoon of pepper.
• 3. Arrange peppers, cut side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the peppers and add ½ cup of water into the bottom of the pan. Tightly cover with foil and bake until peppers are soft, 40 minutes. Uncover, Sprinkle with the remaining cheese and bake until browned 5 to 7 minutes more.
• 4. In a small bowl, whisk together the yogurt (sour cream) with up to ¼ cup of water. Drizzle over the peppers and top with salsa and the scallion greens.
• 5. Note: I removed the stems from the peppers. The cheese in the stuffing will hold it together.

SOUTHWESTERN STUFFED PEPPERS

Steps:

• Directions Preheat oven to 400 degrees F (204 degrees C). Core the bell peppers and cut them in half. Using a fine-mesh strainer, rinse the quinoa under running water. Pour quinoa into a medium pan with 1 3/4 cups water. Add a sprinkle of salt and bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, about 8-10 minutes. In a large bowl, mix together quinoa, black beans and corn. Toss with spices, vinegar and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and bake for 10 to 12 minutes.

SOUTHWESTERN STUFFED PEPPERS

Steps:

• Wash and cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.
• Combine beans, salsa, corn, onions, rice, chili powder and cumin in medium bowl.
• Spoon filling evenly into each pepper. Place peppers in 4 1/2-quart Crock-Pot slow cooker.
• Cover; cook on low 4 to 6 hours.
• Tip: If you prefer firmer rice when your dish is finished, substitute converted rice for regular long-grain white rice.