Southwestern Stuffed Peppers

Hello friends!

How is everyone doing today?! Well I hope. I’m glad you guys liked my midweek confessions yesterday, I do believe I will be making them a weekly thing 🙂

I want to share a pretty bang-o-rang recipe with you guys.  I told my hubby, all I wanted for Valentine’s day was for him to come home form work early and cook dinner with me 🙂 It was awesome!

Remember the last time I made stuffed peppers, and I almost cried because they were so bland? Well, I decided to suck it up and try my hand at stuffed peppers once again, and they were a hit!

Southwestern Stuffed Peppers (Via Real Simple)

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 6 scallions, thinly sliced, white and green parts separated
  • 1/2 pound ground beef chuck (or ground turkey)
  • 1 cup frozen corn
  • 1 4.5-ounce can chopped green chilies
  • 1 teaspoon ground cumin
  • 4 ounces Monterey Jack
  • kosher salt and black pepper
  • 4 large bell peppers, halved lengthwise, ribs and seeds removed
  • 1/2 cup plain low-fat Greek yogurt
  • salsa, for serving

Directions

  1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

One serving is one whole pepper, aka two halves, I wish I could have had more.

Luckily, I made enough so that both of us could take a serving to work.  I shared mine with Sarah and Rose, they loved it, and we decided that I was going to make some for the ladies in our office and bring them for lunch in a few weeks.

Have a great Thursday!

Cheers!

What is the best thing you ate this week?

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