• Southwest Stuffed Peppers

    Jennifer T. from our Facebook community shared this recipe for Southwest Stuffed Peppers.  Thanks, Jennifer!

    Southwest Stuffed Peppers


    1 pound lean ground beef (90% lean)
    2/3 cup chopped sweet red pepper

    1/2 cup chopped onion
    2 garlic cloves, minced
    1-3/4 cups chopped seeded tomatoes, divided
    4 teaspoons chili powder
    1 teaspoon cornstarch
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    1-1/2 cups water, divided
    4 medium green peppers
    2 tablespoons sour cream
    2 tablespoons shredded cheddar cheese
    2 green onions, chopped
    4 grape tomatoes, halved, optional


    In a large skillet, cook the beef, red pepper, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
    Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
    Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3 qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.
    Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.
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