Thursday, February 16, 2012

stuffed peppers southwestern style

This is a yummy twist on the old standby.  I made a whole tray of these ahead of time, slid them in the fridge, until ready to bake.  The leftovers were just as tasty, too.  These were supposed to be sprinkled with chopped scallions, which would have made for a prettier presentation, but unfortunately I forgot to pick some up at the grocery.  You get the idea.

Southwestern Stuffed Peppers

1 cup cooked long-grain white rice
6 thinly sliced scallions (I forgot these)
1 small chopped onion
1/2 pound ground beef (I used turkey)
1 cup frozen corn (I used canned Mexican style)
1 4.5 ounce can chopped green chilies
1 tsp cumin
1 cup grated Monterey Jack (or cheddar)
salt and pepper to taste
4 large bell peppers, halved lengthwise, seeded
1/2 cup plain Greek yogurt or sour cream
salsa for serving

Cook the beef and onion in a large skillet, stir in the corn, chilies, cumin, rice, 1/2 cup Monterey Jack, salt and pepper to taste.  Arrange the peppers in a 9x13 baking dish, divide the mixture among the peppers, add 1/2 cup water to the dish, cover with foil, and bake 375 degrees until the peppers are soft, 20-30 minutes (tender, but not falling apart).  Uncover, sprinkle with remaining cheese, bake until browned, 5-7 minutes more.  Serve with yogurt or sour cream, salsa, and scallions.  Yummingtons.


  1. These sound so good to me right now--can't wait to try!

  2. That looks delicious. Cut the meat and it would be perfect for veggies.

  3. Definitely trying...oH YES...needed this heat during the texmex...ay ay ay~~~

  4. Oh Dr. Linthead - do you think you could have these ready for me when I get home? Ha!

  5. I have some yellow peppers just waiting for me to create something magical with. Must come up with a good sub' for the beef and I'm on it :)

  6. Fabulous looking! Your photo is a work of art. I love that one little stray dot off to the side.

  7. Janice, I hoped someone would love that random dot of salsa as much as I do...

  8. Yum, you have inspired me1 Stuffed peppers have been my fave since I was old enough to eat solid food! I use peppers halved for all sorts of fillings, cuts down on bready stuff. Thanks for the recipe! YUM!

  9. This couldn't have come at a better time. We were planning on having stuffed peppers this evening and I believe we have all of the ingredients. Thanks.

  10. Oh Bug, how 'bout swinging by Willow Manor on your way home and picking up some stuffed peppers? I would, but I have Manflu...heh. Looks so very yummy, Tess!

  11. I'll have the drive-thru window open at Willow Manor...

  12. The photograph is enough to make me wish to cook and eat this willow - I intend to try it when visitors descend next Wednesday night.

  13. Yum. I could eat this up
    starting on the left
    jumping to the right
    an attack at the center
    then a little left and then
    who knows where??
    who can predict the direction
    I’d follow after
    of the soul
    from a pepper
    and a some jack

  14. It's been a while since I visited but it's nice to catch up with Life at "Le Manoir". x

  15. Im starving... Need some of this... Something to try on with JC tjis weekend..


  16. Nice! I agree with chiccoreal....I need this heat during the blahs.

  17. MMmm...looks delicious. I can't wait to try this recipe.

  18. What a great photo--looks delicious, Tess.

  19. This looks delicious -- and I like that you stuffed red peppers and not green ones -- I'm not as fond of those green ones!

  20. Elizabeth, I stuffed red and yellow peppers...I like their mellower flavor...and they're pretty too...


Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)