South West Stuffed Red Bell Peppers Recipes

SOUTHWEST STUFFED BELL PEPPERS

Steps:

• Cook the rice as per the package (takes about 15 minutes).
• In the meanwhile, brown the meat with the green onions and garlic.
• While those two are cooking, wash and cut your peppers. I take a knife straight up and down and go around the stem on the top. Be very careful while taking out the seeds and white ribs, as they frequently break (but that's OK if they do. . .not as pretty, but will still taste good).
• Place the peppers, standing up, in a pan. I usually cook 2 and freeze 2 for later. I like to put the ones I am going to cook in a loaf pan, as it helps them stand up.
• Once the rice is done and has set for the suggested amt of time (it will thicken), add the meat, parmesan cheese, tomatoes, beans, corn, salsa, cumin (and any other spices you'd like). Stir it all together really well.
• Taste it. . .you might need more spices or more "heat". Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up.
• Sprinkle the shredded cheddar/Mexican blend cheese over the peppers. Bake covered for 45 minutes on 350 degrees. Then uncover and bake 15 more minutes.

SOUTHWEST STUFFED PEPPERS

Steps:

• In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

SOUTHWESTERN STUFFED PEPPERS

Steps:

• Preheat a grill pan over high heat.
• Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
• Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
• To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
• Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

SOUTH-OF-THE-BORDER STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
• Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
• Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
• To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
• Lower oven heat to 350 degrees F (175 degrees C).
• Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
• Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.