These Southwestern stuffed peppers were so good! I found this recipe in Real Simple and realized I had all the ingredients for it in the house already. I love when that happens because really - it doesn't happen too often. What I love most about this dish was that I was able to spread out the prep for it. I made the rice earlier and then when I was ready I mixed all the stuffing ingredients together and when I got the phone call from Hubby saying he was on his way home - all I had left to do was throw this dish in the oven. I sliced up an avocado and served it on the side. Enjoy!!
recipe adapted from Real Simple
What you need:
1 cup rice (I used brown rice)
1 tablespoon olive oil
6 scallions, sliced thin, with white and green parts separated
1/2 pound ground beef
1 cup frozen corn
1 (4.5-ounce) can chopped green chilies
1 teaspoon cumin
1 cup shredded Monterey Jack cheese
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed (use any color pepper you like)
1/2 cup plain low-fat Greek yogurt
salsa, for serving
What you do:
Prepare your rice according to the package directions. When you are ready to start assembling heat oven to 375° F.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and ground beef. Cook, breaking the beef up, until no longer pink, 3 to 5 minutes. Add the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
Place the bell peppers, cut-side up, in a 9-by-13-inch baking dish or on a pan. Divide the beef and rice mixture evenly 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 cheese, and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and the greens from the scallions.