Wednesday, May 9, 2012

Southwest Stuffed Bell Peppers

I'm sure you're all aware that 70-80% of my recipes have come from Our Best Bites. It's no secret--they're awesome. If nothing else, I am just compiling some good meatless recipes so when I feel like I need to resort to my old recipes just becasue I can't think of anything to make, I'll have a good collection on this blog. Plus, these are super good. I love meals where you eat "the whole package". Like soup in bread bowls, or these stuffed bell peppers.

4 (if they're very large) - 6 bell peppers (red, yellow, or orange but not green)
Olive Oil
1/2 cup rice or quinoa
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Start by cutting off the tops of your peppers and hollow out the middle.
 Then you'll want to put them in a big pot of boiling water for 4-5 minutes till they're a little softer.
Take out the peppers using tongs, and drain the water off of them. Throw in that half cup of rice into the pot of boiling water and cook till it's done, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.
Bake at 350 for about 30 minutes.

I only added maybe 1/3 cup of cheese to the whole thing, and it still tasted great. I can't say this meal satisfied my picky eater, but the rest of us gobbled it up!


  1. Yay I've been wanting to try making stuffed peppers. Thanks Linds!

  2. These look so yummy! Definitely trying this recipe!