Monday, March 5, 2012

Southwestern Stuffed Peppers


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.                             


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7 comments:

  1. That sounds like such a delicious filling! I love that you served it with avocado slices...such a healthy yummy meal.

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  2. These look colorful, healthy and delicious! And I like the addition of Greek yogurt- yum!

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  3. We ADORE stuffed peppers, you simply can't go wrong!

    I love this mix, too and the fresh avocado -- yum!

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  4. In Georgia (the country) we also stuff bell peppers and also cabbage rolls, or you can use grape leaves to wrap. One of my favorite foods!
    xx
    maya

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  5. Hi Danielle, guess what? I thought I had posted my stuffed cabbage rolls recipe on my blog before but I had not! I even found an old picture of a dish I fix but forgot to post about it. Thanks for reminding me. I have a link to this variation in my post:
    http://byebyesoccermom.blogspot.com/2012/03/my-georgia-stuffed-cabbage-rolls-tolma.html

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  6. I just love the Southwest Flavor for you Stuffed peppers. We would love them! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

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  7. I love stuffed peppers! These look soo yummy.. can't wait to try your version! Thanks so much for sharing with the Pink Hippo party!

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