Southwestern Stuffed Peppers with Black Beans and Green Chiles
Try this Southwestern Stuffed Peppers with Black Beans and Green Chiles recipe
Try this Southwestern Stuffed Peppers with Black Beans and Green Chiles recipe
- 1 onion, chopped
- 2 cups cooked white rice
- 1 tsp. ground cumin
- 6 large bell peppers (i like at least 2 different colors a
- 1 lb. extra lean ground beef (less than 10% fat)
- 1-2 tsp. olive oil if needed
- 1 can (15 oz.) black beans rinsed and drained
- 1 can (14.5 oz) diced tomatoes and juice
- 1 can (4 oz.) diced green chiles with juice (anaheim chi not jalapenos)
- 1 tsp. ancho chile powder (i useâ penzeys regular chili powder will also work)
- 1 cup + 6 tablespoons grated cheese (i used mexican four
- Carbohydrate 26.3074677199589 g
- Cholesterol 0 mg
- Fat 0.141866666666667 g
- Fiber 0 g
- Protein 1.76213333333333 g
- Saturated Fat 0.03808 g
- Serving Size 1 1 generous serving (80g)
- Sodium 0 mg
- Sugar 26.3074677199589 g
- Trans Fat 0.0231466666666667 g
- Calories 116 calories
Step-by-step
- Preheat oven to 375 F.
- Choose a baking dish that’s barely big enough to fit six peppers standing up and spray with non-stick spray or olive oil.
- In large frying pan, brown ground beef well and drain off fat if needed.
- Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until barely softened.
- While the beef cooks, trim off the bottom of each pepper just enough to make a flat end to stand the pepper up.
- Cut off the stem end of peppers and cut out the seeds.
- Dice the pepper ends and saute in a pan with a little olive oil just until they’re starting to soften.
- Combine the cooked beef, sauteed onions, chopped peppers, rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin in the frying pan.
- Reduce heat to low and simmer about 20 minutes over medium-low heat, until most of the liquid has evaporated.
- Turn off heat and let the mixture cool about 5 minutes, then mix in cooked rice and one cup of cheese.
- Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
- Place peppers in baking dish and cover with foil.
- Bake 30 minutes.
- Remove foil, top each pepper with a tablespoon of grated cheese and bake 10-20 minutes more, until cheese is melted and starting to brown and pepper skin can be pierced easily with a fork.
- Serve immediately.
Southwestern Stuffed Peppers: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But I’ve discovered a recipe that’s not only incredibly flavorful and satisfying but also surprisingly quick and easy to prepare: Southwestern Stuffed Peppers. These vibrant peppers, brimming with a hearty mixture of seasoned ground beef, black beans, rice, and melty cheese, are a weeknight staple in our home. They’re a complete meal in one, offering a perfect balance of protein, carbohydrates, and vegetables. Plus, the vibrant colors make them a feast for the eyes, adding a touch of sunshine to even the dreariest weeknights.
The beauty of this recipe lies in its versatility. I often adjust it based on what I have on hand. Sometimes I swap the ground beef for ground turkey or even lentils for a vegetarian option. Adding different types of cheese, experimenting with various chili powders, or incorporating corn or other vegetables are all fantastic ways to personalize the dish. This flexibility allows me to create a slightly different version each time, keeping things interesting without sacrificing the delicious core of the recipe. It’s a real testament to the simplicity and adaptability of good food. It's a dish I can confidently rely on even when I’m short on time and energy; it's a guaranteed crowd-pleaser, whether it's for a family dinner or a casual get-together with friends.
Beyond the practicality, this dish holds a special place in our family. The aroma of the simmering spices fills the kitchen, creating a warm and inviting atmosphere. The process of assembling the peppers, a task that often involves my children, becomes a fun family activity, fostering a sense of togetherness. And of course, the shared meal at the end is a cherished moment, a time to reconnect and savor the flavors we've created together. This isn't just a dinner; it's a culinary tradition in the making, a testament to the power of simple ingredients and shared moments around the dinner table.
The recipe is easily scalable too, perfect for everything from a quick weeknight dinner for two to a larger gathering. I've made it for potlucks, taking advantage of its attractive appearance and satisfying taste. The peppers travel well, and they’re even better the next day, making them an ideal make-ahead dish for busy schedules. So, whether you’re a seasoned cook or a kitchen novice, this Southwestern Stuffed Peppers recipe is an absolute must-try. It’s a guaranteed winner that will elevate your weeknight dinners to a whole new level.
Tips and variations:
- For extra flavor, add a diced jalapeño pepper to the filling.
- Use different types of bell peppers, such as orange or yellow, for a more colorful dish.
- Add a can of drained and rinsed corn to the filling for extra texture and flavor.
- Top the peppers with a dollop of sour cream or guacamole before serving.
- Substitute ground turkey or chicken for the ground beef.
- For a vegetarian option, use black beans or lentils as a base for the filling.
This Southwestern Stuffed Peppers recipe is more than just a meal; it's a testament to the power of simple, flavorful ingredients and the joy of creating delicious food with loved ones. I encourage you to try it, and feel free to experiment with different variations to create a dish that perfectly suits your taste. The possibilities are endless. I hope this recipe brings as much joy to your kitchen as it has to mine. Happy cooking!
