We adore stuffed peppers. My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals. So, when I found this recipe at Renee’s Kitchen Adventures, I thought, those looks super good, but I wonder if they could compete with one of my favorite meals EVER?! I had Renee’s blog as my Secret Recipe Club assignment last month, and I made these peppers and for dessert we had her Fried Ice Cream Pie. I LOVED BOTH recipes! The fried ice cream pie has quickly become a favorite recipe on my blog by my readers, so for that Renee, I THANK YOU!
These Southwest Chipotle Stuffed Peppers were so tasty! They had a little bit of a kick to them, and I loved the beans. They were a filling meals, that we all enjoyed!
Beans and rice, smothered in pepper jack cheese and topped with fresh cilantro, I used one each of red, yellow and orange bell peppers. Three peppers made 6 portions.
Give them a try next time you need a great dinner idea, they are quick but offer a pretty presentation. I served them with a side of sweet corn.
- 3 medium to large sized sweet bell peppers, sliced in half horizontally, with stems and seeds removed.
- 1 pound lean ground beef
- 1 egg, slightly beaten
- 1 (8.5oz) package of Uncle Ben's® Ready Whole Grain Sante Fe Medley Rice
- 1/2 teaspoon ground cumin
- 1 cup salsa, divided
- 6 slices Pepper-jack cheese
- 1/4 cup chopped fresh cilantro
Preheat oven to 350 degrees.
Spray a 9" x 13" baking dish with cooking spray. (my peppers weren't very wide, so I ended up using a 10x8 dish so they could crowd together) Lay the pepper halves side by side.
In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Ready Whole Grain Sante Fe Medley, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil.
Bake until the peppers are tender and the meat is cooked through, (60 to 90 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly. Top with chopped cilantro.
Amount Per Serving: Calories: 343 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 123mg Sodium: 554mg Carbohydrates: 12g Fiber: 1g Sugar: 3g Protein: 31g