Salads and Side Dishes

Southwest Stuffed Peppers

If you are looking for a bulky side dish without crazy calories, these are some seriously filling peppers. Stuffed to the brim with corn, black beans, diced tomatoes, and brown rice, there are fewer healthier alternative for Mexican food. The jalapeno and hint of pepper jack cheese bring a nice kick to the mix that will keep you slurping down your margarita. This is a great basic recipe that is just a starting point for endless options. You can choose to serve them as a main course by keeping the peppers whole and doubling the filling recipe. You can skip the “vegetarian” aspect and add some ground beef to the mix as well. No matter how you slice it, you’ll love every bite.

Makes: 4 servings
Prep Time: 20 minutes     Cooking Time: 45 minutes     Total Time: 65 minutes

2 large green bell peppers
1 cup cooked brown rice
1 cup black beans, rinsed and drained
1- 8 oz canned diced tomatoes, drained with juice reserved
1 large husk corn, kernels cut away
1/2 cup grated pepper jack cheese
1 small white onion, small dice
2 cloves garlic, minced
1 jalapeno pepper, minced
2 tsp cumin
1 tsp garlic powder
2 tsp paprika

  • Preheat the oven to 375 degrees.
  • Cut the bell peppers in half vertically. Scoop out the seeds and core so they are hollow. Set aside.
  • In a large saute pan, heat 1 tbs vegetable oil over medium heat. Add the onion, garlic, jalapenos, cumin, garlic powder, and paprika. Cook for 3 minutes so that the onions start to caramelize.
  • Add the corn, black beans, and tomatoes. Cook so that all of the juices start to incorporate.
  • Add the rice and cheese and stir to combine completely. Taste and season with salt and pepper as necessary.
  • Divide the filling among the four pepper halves. Really pack it in with a spoon and get it all in there. If they overflow over the top, that is ok, but make sure the filling is compact.
  • Pour the diced tomato juice into a 9 x 13 inch baking dish. Place the peppers in the dish stuffing side up and cover the dish with aluminum foil.
  • Bake for 45 minutes, or until the peppers are soft and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s