Southwestern Stuffed Mini Sweet Peppers Recipes

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MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
  • Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
  • Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

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

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15 -16 ounce) jar salsa
shredded cheddar cheese
sour cream

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

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
  • In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
  • In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

SOUTHWESTERN STUFFED MINI SWEET PEPPERS



Southwestern Stuffed Mini Sweet Peppers image

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?

Provided by Rachel Gurk

Categories     Appetizers/Snacks

Time 48m

Number Of Ingredients 6

1/2 pound sweet mini peppers
8 ounces reduced fat cream cheese, ( softened)
1 cup grated sharp cheddar ((I use white cheddar))
2 tablespoons [taco seasoning]
1 cup panko bread crumbs
2 tablespoons unsalted butter, ( melted)

Steps:

  • Preheat oven to 350°F.
  • Cup peppers in half, leaving stems on, if desired. Remove seeds and ribs.
  • In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
  • In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with bread crumb mixture, lightly patting down to adhere. Return to sheet pan.
  • Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.

Nutrition Facts : ServingSize 2 -3 stuffed halves, Calories 184 kcal, Carbohydrate 9 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g

QUESO-STUFFED MINI PEPPERS RECIPE



Queso-Stuffed Mini Peppers Recipe image

Bring home a taste of the Southwest with this stuffed mini peppers recipe with chili con queso. This Queso-Stuffed Mini Peppers Recipe has a spicy flavor that can't be beat.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 18 servings

Number Of Ingredients 5

18 assorted mini sweet peppers (orange, red, yellow)
1/2 lb. (8 oz.) VELVEETA, cut into 1/4-inch cubes
1-3/4 cups finely crushed tortilla chips
2 plum tomatoes, seeded, chopped
2 jalapeño peppers, seeded, minced

Steps:

  • Heat oven to 400ºF.
  • Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
  • Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
  • Bake 15 min. or until peppers are tender and filling is heated through.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.8419 g, Sugar 0 g, Protein 2 g

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

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

1 pound lean ground beef (, 90% lean)
1 medium onion (, diced (about 1 1/2 cups))
2 ribs celery (, diced (about 3/4 cup))
2 cloves garlic (, minced)
1 large Select One tomato (, chopped)
2 tablespoons tomato paste
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 15- ounce can black beans
1 7- ounce can roasted green chiles
1 cup frozen corn (, defrosted)
1 1/2 cups cooked long grain rice
1/4 cup cilantro leaves (, chopped plus more for garnish)
6 Select One rainbow bell peppers
1 cup spicy cheese such as Chipotle Gouda or Pepper Jack

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)



Southwestern Stuffed Bell Peppers (Low Carb) image

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

3 large green bell peppers - halved, seeded, and membranes removed
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons taco seasoning mix, divided
1 small red onion, diced
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup cauliflower rice
1 cup shredded reduced-fat Cheddar cheese
½ cup nonfat plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice, or to taste
½ teaspoon taco seasoning mix

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

SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS



Southwestern Stuffed Peppers | Traeger Grills image

Traeger stuffed peppers are a quick and easy dinner, this healthy dinner recipe is a great way to use leftover pulled pork or grilled spicy chicken. Grilled peppers are a smoky and flavorful way to infuse your meals with vegetables.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 11

red bell peppers
grated Colby and Monterey Jack cheese
ground beef
yellow onion, diced
garlic cloves, minced
Cajun seasoning
salsa, or diced tomatoes with chiles
cooked white rice
black beans, drained and rinsed
corn
grated Colby and Monterey Jack cheese

Steps:

  • Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
  • Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
  • Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • Divide the beef mixture between the pepper halves.
  • Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
  • Serve warm. Enjoy!

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  • In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover. When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender. Remove from heat. Add salt to taste.
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SOUTHWESTERN STUFFED MINI PEPPERS - CUTS AND CRUMBLES
2019-01-21 Stuff each pepper with a small amount of cheese mixture, until level with the top of each pepper. In a separate, small, microwaveable, bowl, melt 1 tablespoon butter then mix in ½ C panko …
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