I have come to the conclusion that I get way too many cooking magazines in the mail. I feel like I am really good at keeping recipes I find online organized, but when it comes to magazine recipe organizing, I am a complete failure. While flipping through my new magazines each month, I always see plenty of recipes that I want to try, but alas life gets in the way and I forget all about them. I have been trying to be better about keeping an Excel document of magazine recipes I want to try so this won’t continue to happen. When my friend, Jessica
, had posted these stuffed peppers, she reminded me that this was one of those recipes that I had wanted to try and then completely forgot about. And believe me, I was so glad of the reminder of this recipe from Real Simple because that’s exactly what they are, simple.
The preparation for this recipe is minimal and most of the time is dedicated to the steaming of the peppers so that they are tender enough to eat. I absolutely love this twist on the traditional stuffed pepper since it has the Mexican flair to it. If ground beef isn’t your thing, you can easily swap it out for some ground turkey. We thoroughly enjoyed them and I can tell that they are going to become a staple on our weekly menu.
Southwestern Stuffed Peppers
1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
1/2 pound ground beef chuck
1 cup frozen corn
1 4.5-ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack, grated (1 cup), divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup plain low-fat Greek yogurt or sour cream
salsa, for serving
What you’ll do:
Heat oven to 375° F. Cook the rice according to the package directions. Heat the oil in a large skillet over medium-high heat. To the skillet, add the scallion whites and beef and cook until no longer pink, about 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, and a ½ cup of the Monterey Jack. Season with salt & pepper.
Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the peppers. To the pan, add ½ cup water to the dish, cover the dish tightly with foil to create a steam bath. Bake until the bell peppers are soft, about 30 to 40 minutes, depending on their size. After that time is up, uncover and sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the yogurt and juice from one lime. If needed, add water a little at a time to get your desired consistency. Drizzle over the bell peppers and top with the salsa and scallion greens.