Monday, March 19, 2012

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

Ingredients

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.

4 comments:

  1. Lisa, Looks yummie! I love the flavor of cumin...and I love the idea of a yogurt drizzle. :)

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    1. Thanks so much, Leslie! I love cumin, too! I'm just starting out with this blog thing and I know very little about how to go about it so for now it is just a place for me to share recipes. However, I absolutely LOVE your blog!! It is so inspiring and your photographs are gorgeous...but I already knew that they would be. :)

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  2. Yummy, Lisa! I'm totally going to give these a try this week!!

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    1. Really good! Enough leftovers for lunch the next day! If you make, Jenn, add more cheese and use all the yogurt drizzle! Love YOU!!!

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