Best 6 South West Stuffed Red Bell Peppers Recipes

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

SOUTHWESTERN STUFFED BELL PEPPERS

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.

SOUTH WEST STUFFED BELL PEPPERS

Steps:

• Combine the first 5 ingredients VERY well, & stuff the bell peppers. (not too high).
• Spread the tomatoes & water in 9"X13" casserole dish.
• Place the peppers on top & top each with a little salsa.
• Bake uncovered, 45 minutes @ 375 degrees. or till cooked thru.
• Top with a little cheese & melt.

SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS

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!

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

SOUTHWEST STUFFED PEPPERS

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.