Southwestern Stuffed Peppers

Southwestern Stuffed Peppers from www.realsimple.com

I used a little over a pound of ground beef, and only a 1/2 cup of the corn, and I also had a little bit of shredded Pepper Jack cheese to  in add for some kick!  Oh...and I also added some freshly chopped cilantro and parsley to the mix.  The yogurt drizzle to top it off...yummy!!!  It gives it a special creaminess that you usually don't get with stuffed bell peppers!   With my changes, this made 6 deliciously stuffed babies!  

 

Southwestern Stuffed Peppers

Serves 4| Hands-On Time: 10m | Total Time: 1hr 20m

Ingredients

• 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)
• kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain low-fat Greek yogurt
• salsa, for serving

Directions

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.