Monday, February 8, 2010

Southwestern Stuffed Peppers

This was the very first recipe in our new home! My husband and I both put this on our to-make-often list of recipes. It was a huge hit and we almost couldn't stop eating them. Moving has been really hard on both of us but this was a very simple and rewarding recipe. He loves mexican food and could eat it daily if I made it every day. 

I cut two peppers lengthwise and two just with the tops off and ended up halving them because it was much easier to stuff them that way. Whenever my mom makes stuffed peppers she doesn't make them like this .. I don't think. This is the first stuffed pepper recipe I have eaten or made. Next time I might double the recipe and make it for some guests we have over. I know it will be a huge hit!

Southwestern Stuffed Peppers
Adapted from: Homemade by Holman 

1/2 lb ground beef
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 cup black beans
1 cup corn
1/2 cup red onion, diced
1 can diced tomatoes (option w/chiles)
1/2 cup brown rice, uncooked
4 bell peppers, any color
1 cup cheddar cheese, shredded
1 lime
1/4 cup cilantro, chopped (optional)
sour cream, (optional)

Preheat oven to 350 degrees. Cook rice as directed and set aside. Meanwhile brown ground beef in large skillet on medium-high heat and crumble as it cooks. Add 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp chili powder. Mix well and add diced tomatoes, reducing heat to medium low. Add onions, black beans, corn and simmer until rice is cooked and softened.

Meanwhile prepare peppers by cutting in half lengthwise (top to bottom) and removing stem, seeds, etc. Rinse and set in a large glass baking dish. Add 2 tsp water to bottom of dish. 

When rice has cooked thoroughly, add 1/2 tsp cumin and 1/4 tsp chili powder and mix well. Stir into the ground beef mixture and add half the cilantro. Note: I didn't use cilantro because per the norm I didn't have one of the ingredients on hand. They still turned out WONDERFUL without it. Spoon filling into pepper halves. Cover pan with foil and bake for 20-25 minutes. Uncover (peppers should be softened) and sprinkle on cheese and continue cooking an additional 5 minutes until cheese is melted. Top with remaining cilantro and sour cream if desired.

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