SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
SOUTHWESTERN STUFFED BELL PEPPERS
Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.
Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 54m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWEST STUFFED PEPPERS
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
SOUTHWESTERN STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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
A Zesty 3-ingredient recipe. easy to make and tasty.Note: Recipe calls for Zesty Southwestern rice mix. Recipe courtesy womansday.com
Provided by Barb G.
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 425°F; have a baking dish ready.
- Arrange peppers, cut side down, in baking dish; pour in 1/4 cup water; cover tightly with foil bake 20 minutes, or until peppers are tender; Drain peppers on paper towels.
- While peppers cook; prepare rice mix as box directs; cool slightly, then stir in diced cheese.
- Fill peppers with with rice & cheese mixture; arrange in baking dish; sprinkle with shredded cheese.
- Bake, uncovered about 5 minutes until cheese melts, garnish with cilantro, if desired.
Nutrition Facts : Calories 252.3, Fat 19, SaturatedFat 12, Cholesterol 59.5, Sodium 355.7, Carbohydrate 6.2, Fiber 2, Sugar 3.1, Protein 15.1
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