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