Thursday, 19 November 2015

Semi-Southwest Stuffed Peppers

I love southwest stuffed peppers with tomatoes and black beans. However, Mike doesn't like tomatoes or black beans so I set out to find a stuffed pepper substitute. I thought they turned out pretty well. I used this recipe as a sort of guideline.


6 large bell peppers
1 large can pinto beans in chili sauce
1 mini can of corn, drained
1/4 cup onion
1 cup of long grain rice, uncooked
2 cups chicken broth
1 lb mixed ground beef and ground pork
1 tablespoon hamburger seasoning
1 tablespoon cumin
1 tablespoon crushed red pepper
1/2 tablespoon cilantro
1 jalapeno, diced small
grated colby jack cheese to taste
sour cream to taste
green onions to taste


1. In a large stockpot, add the 2 cups broth and 1 cup of uncooked rice. Bring to a boil. Cover and simmer about 40-45 minutes until rice is soft. Fluff with a fork.
2. Cut the stems off the bell peppers and remove the ribs.  Place upright in a casserole dish.
3. Brown the ground meat. Season with cilantro, cumin, crushed red pepper and hamburger seasoning. Drain off the grease.
4. Mix together cooked meat, cooked rice, corn, pinto beans, onion and jalapeno. Stuff this mixture into the bell peppers.
5. Bake peppers at 350F for 15 minutes or until hot.
6. Top peppers with cheese and return to the oven for 5 minutes or until melted.
7. Serve with sour cream and green onions.

I served my spicy apple pie for dessert.

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