Thursday, August 25, 2016

From the Kitchen: Southwestern Stuffed Bell Peppers

These are one of my go-to meals for friends with new babies, particularly if they ask for 'healthy' meals or are gluten-free.  They can be delivered unbaked and will last in the fridge for a couple of days until they are ready to bake and eat them!

Southwestern Stuffed Bell Peppers

Yield: 12 pepper halves (serves 6-10)


6 bell peppers
1 lb ground beef or turkey
1/2 onion, chopped
2 cups cooked brown rice, cooled (I use Trader Joe's frozen brown rice because I hate cooking rice!)
1 can black beans, rinsed
1 can whole kernel corn
1 can diced tomatoes with green chilies OR fire-roasted tomatoes
1 1/2 cups shredded cheddar cheese, divided
1 Tbsp chili powder
1 Tbsp ground cumin
2 teaspoons garlic salt, divided


Wash, remove stems, seeds, and membranes, and halve the bell peppers.   Bring a large pot of water to a boil.  Boil the bell pepper halves in batches (I can fit 6 at a time) for 3 minutes, then remove with tongs and drain in a colander.

In a large nonstick skillet, brown the ground beef or turkey and the chopped onion.  When the meat is nearly cooked through, add the chili powder, cumin, and 1 teaspoon garlic salt.  Drain the grease, then set aside to cool.

In a large mixing bowl, gently mix together the black beans, corn, brown rice (make sure it is cool!), diced or fire roasted tomatoes, 1 cup of cheddar cheese, and 1 teaspoon of garlic salt.  When the ground beef/turkey and onion is cool, add it to the bowl and mix it in.  

Spoon the filling into the bell pepper halves, mounding the tops.  Place the peppers in a greased Pyrex baking dish (I can fit 8 halves in a 9x13" Pyrex).  Sprinkle the remaining 1/2 cup cheddar cheese on top of the peppers (if desired).  Bake at 350 for 30-40 minutes, or until cheese is melted and the peppers are heated through.

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