Best 5 Easy Southwestern Stuffed Peppers Recipes

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**An Explosion of Southwestern Flavors: Stuffed Bell Peppers with a Twist**

Prepare to embark on a culinary journey to the vibrant landscapes of the Southwest with our enticing stuffed bell peppers. This delectable dish combines the bold and zesty flavors of the region into a symphony of tastes. Each succulent pepper is transformed into a flavor-packed treasure, bursting with a vibrant filling of seasoned ground beef, tender rice, aromatic spices, and a tantalizing blend of vegetables. Drizzled with a rich and tangy enchilada sauce and topped with melted cheese, these stuffed bell peppers are a feast for both the eyes and the palate. Join us as we explore this culinary masterpiece and unveil the secrets behind its irresistible charm.

**Recipes Included:**

* Savory Southwestern Stuffed Bell Peppers: Dive into the classic version of this dish, featuring a hearty filling of seasoned ground beef, fluffy rice, and a medley of colorful vegetables.

* Vegetarian Delight Stuffed Bell Peppers: Embark on a meatless adventure with this vibrant variation. A symphony of roasted vegetables, hearty beans, and aromatic spices come together to create a flavorful filling that will satisfy even the most ardent carnivore.

* One-Pot Southwestern Stuffed Bell Peppers: Experience the convenience of a one-pot meal without compromising on flavor. This recipe seamlessly combines all the ingredients in a single pot, making it a breeze to prepare and clean up.

* Mini Southwestern Stuffed Bell Peppers: Delight your guests with bite-sized appetizers or a fun family meal. These mini bell peppers are filled with all the classic flavors, making them the perfect party snack or a unique side dish.

Here are our top 5 tried and tested recipes!

SOUTHWEST STUFFED PEPPERS



Southwest Stuffed Peppers image

We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1-3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups water, divided
4 medium green peppers
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Steps:

  • In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

Nutrition Facts :

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

Provided by CountryLady

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15 -16 ounce) jar salsa
shredded cheddar cheese
sour cream

Steps:

  • Combine beef, onion, seasoning mix and egg in a large bowl.
  • Add rice and mix well.
  • Cut peppers in half lengthwise; remove seeds and membrane.
  • Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
  • Place peppers, cut side up, on top of the tomatoes.
  • Spoon beef mixture into peppers, mounding as necessary.
  • Top each pepper with salsa.
  • Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
  • Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
  • Serve with sour cream and additional salsa.

Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4

SOUTHWEST STUFFED BELL PEPPERS



Southwest Stuffed Bell Peppers image

Stuffed green peppers are a great "make ahead and freeze" meal. So one day I had some leftover beans, corn and some yellow peppers in the fridge and decided to take a Southwest spin on the old fave. . .YUMMY! UPDATE: I made these using some leftover cooked chicken breast (cut in a dice) and they were even better than with the ground turkey!

Provided by januarybride

Categories     One Dish Meal

Time 1h20m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 13

1 (6 ounce) package Spanish rice mix (it's in an envelope and I buy the Walmart version, but Lipton has a version)
1/2 lb ground turkey
2 green onions, chopped
1 teaspoon minced garlic clove
1/4 cup parmesan cheese, finely grated
1/2 cup tomatoes, diced (use fresh or canned petite diced)
1/2 cup black beans, drained (have subbed kidney beans with great results)
1/2 cup corn (canned or frozen)
1/4 cup chunky salsa, strained (for heat. . .I like Harry & David Black Bean Chipotle Salsa, Medium)
1/2 teaspoon cumin
1/2 teaspoon dried oregano
4 bell peppers (yellow, orange or red)
1/2 cup sharp cheddar cheese, shredded (or Mexican blend)

Steps:

  • Cook the rice as per the package (takes about 15 minutes).
  • In the meanwhile, brown the meat with the green onions and garlic.
  • While those two are cooking, wash and cut your peppers. I take a knife straight up and down and go around the stem on the top. Be very careful while taking out the seeds and white ribs, as they frequently break (but that's OK if they do. . .not as pretty, but will still taste good).
  • Place the peppers, standing up, in a pan. I usually cook 2 and freeze 2 for later. I like to put the ones I am going to cook in a loaf pan, as it helps them stand up.
  • Once the rice is done and has set for the suggested amt of time (it will thicken), add the meat, parmesan cheese, tomatoes, beans, corn, salsa, cumin (and any other spices you'd like). Stir it all together really well.
  • Taste it. . .you might need more spices or more "heat". Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up.
  • Sprinkle the shredded cheddar/Mexican blend cheese over the peppers. Bake covered for 45 minutes on 350 degrees. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 256, Fat 11.9, SaturatedFat 5.5, Cholesterol 65.2, Sodium 343.9, Carbohydrate 19.1, Fiber 5.3, Sugar 4.9, Protein 20.1

SOUTHWESTERN STUFFED PEPPERS



Southwestern Stuffed Peppers image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
1 cup frozen peas
1 cup mild or medium prepared taco sauce
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
2 scallions, thinly sliced, for garnish

Steps:

  • Preheat a grill pan over high heat.
  • Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
  • Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
  • To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
  • Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS



Southwestern Stuffed Peppers | Traeger Grills image

Traeger stuffed peppers are a quick and easy dinner, this healthy dinner recipe is a great way to use leftover pulled pork or grilled spicy chicken. Grilled peppers are a smoky and flavorful way to infuse your meals with vegetables.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 11

red bell peppers
grated Colby and Monterey Jack cheese
ground beef
yellow onion, diced
garlic cloves, minced
Cajun seasoning
salsa, or diced tomatoes with chiles
cooked white rice
black beans, drained and rinsed
corn
grated Colby and Monterey Jack cheese

Steps:

  • Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
  • Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
  • Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • Divide the beef mixture between the pepper halves.
  • Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
  • Serve warm. Enjoy!

Tips:

  • Choose bell peppers that are firm and brightly colored for the best flavor and texture.
  • To easily remove the pepper seeds and ribs, cut the pepper in half lengthwise and scoop out the seeds with a spoon.
  • To prevent the peppers from becoming soggy, pre-cook them in the oven or microwave before stuffing them.
  • Use a variety of fillings to create different flavor combinations. Some popular options include ground beef, turkey, rice, beans, corn, and cheese.
  • To add a smoky flavor to the peppers, cook them on a grill or under a broiler.
  • Serve the peppers with your favorite toppings, such as sour cream, salsa, guacamole, or shredded cheese.

Conclusion:

Southwestern stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a party appetizer. With a variety of fillings and toppings to choose from, there are endless possibilities for creating a dish that everyone will love. So next time you're looking for a flavorful and satisfying meal, give these easy southwestern stuffed peppers a try.

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