Southwest Stuffed Peppers

peppers

Bell peppers are rich in vitamin C and vitamin A, and they are the star of this protein-rich meal. A surprising touch of honey and cinnamon bring out the sweetness of the the bell peppers in this dish. This tasty recipe is family-friendly and simple to prepare!

INGREDIENTS:

3-4 medium size bell peppers {red, orange or yellow}

¾ cup chicken broth

1 lb. ground beef {or ground turkey}

1 ½ cups cooked white rice {or brown if you prefer}

¾ canned black beans, rinsed and drained

½ cup frozen corn

1 large tomato, diced

1 tablespoon honey

½ tsp. cumin

½ tsp. salt

¼ tsp. black pepper

¼ tsp. sweet paprika

¼ tsp. garlic powder

¼ tsp. ground cinnamon

1 cup shredded cheddar cheese

chopped green onions for garnish

unbaked peppersDIRECTIONS:

First, the bell peppers.

When I prepared the peppers for these particular pictures, I only used 2 peppers because that’s what I had. However, this recipe makes enough filing to easily stuff 3-4 peppers. I like to use the red, yellow and orange bell peppers because they have a little bit of sweetness. They are usually more expensive than green peppers, but I try to keep an eye out for them when they are on sale!

 So moving on, time to prepare the peppers.  Wash them, cut them in half and then remove the seeds. Pour the chicken broth into a 9×13 baking dish so that it covers the bottom of the pan. Then arrange the peppers in the baking dish.

Next, it’s time to prepare the filling.

Brown the meat in a large skillet until it’s no longer pink. Drain the meat and return it back to the skillet. Add the cooked rice, beans, corn, tomatoes, honey and seasonings. Stir everything together and cook over medium heat for about 5-7 minutes.

Finally, it’s time to stuff the peppers.

Fill each pepper with about ½ cup of the meat mixture. Sprinkle the cheese over the top of the peppers. Cover with foil and bake at 350° for 45 minutes-1 hour. Remove from the oven and garnish with green onions.

baked peppersI like to serve this dish with tortilla chips. My husband is a HUGE fan of chips and salsa, so we always have some chips on hand! The filling spills out of the peppers as you eat them, and tortillas chips pair perfectly with all the leftover filling on your plate. By the way, if you end up with more filling than you need for stuffing the peppers—it tastes great wrapped up inside of a tortilla!

{PRINT RECIPE}

Enjoy!

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© Pocketful of Motherhood, 2013

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6 thoughts on “Southwest Stuffed Peppers

  1. Those look delicious and I have NEVER thought stuffed peppers looked good! I don’t know how you did it, but thanks! I may have to make these. 😀

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