Southwest Stuffed Peppers

I absolutely love this time of year! I've been eating as much fresh, local produce as I can get my hands on, but it's been so crazy hot that I've been avoiding turning my oven on as much as possible.  When I saw this recipe for Southwest Stuffed Peppers on the Taste of Home site that's done via the stove top and the microwave, I jumped on it!

I'm not a big fan of green peppers, but I'll eat orange, red and yellow ones all day, so that's what I used.  The beef mixture comes together really quickly, and it froze great too.  I plan on adding some black beans to the next batch. This was a great main dish meal, and would also make great appetizers if made in the mini/baby bell peppers that are available now.

I hope you're enjoying #FarmersMarketWeek as much as I am!  I'm printing and pinning recipes like crazy.  You can check out what the rest of the #FestiveFoodies are making today by following the links at the bottom of the post.

Southwest Stuffed Peppers

Ingredients

• 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 (I used orange and yellow)
• 2 tablespoons sour cream
• 2 tablespoons shredded cheddar cheese
• 2 green onions, chopped
• 4 grape tomatoes, halved, optional

Instructions

1. In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. 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.
3. 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.
4. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.

Notes

Source: http://www.tasteofhome.com/recipes/southwest-stuffed-peppers

Other recipes you may enjoy:

Stuffed Zucchini

Garbanzo Stuffed Mini Peppers

Quinoa Stuffed Squash Boats

Peppers, Southwest, ground beef

Main Dishes

American

 

Wednesday #FarmersMarketWeek Recipes

• Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
• Cherry Strawberry Frozen Yogurt by Caroline's Cooking
• Corn Pasta with Bacon and Pecorino Romano by Hezzi-D's Books and Cooks
• Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Green Bean Salad by A Day in the Life on the Farm
• Grilled Peaches with Ice Cream by House of Nash Eats
• Indian Style Vegetable Fried Rice by Palatable Pastime
• Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
• Peach, Zucchini and Onion Flatbread by Cookaholic Wife
• Raspberry Spinach Salad with Grilled Chicken by Tip Garden
• Roasted Onion Dip by Karen's Kitchen Stories
• Savory Tomato Pie by Cooking With Carlee
• Southwest Stuffed Peppers by Jolene's Recipe Journal
• Strawberry Shortcake Milkshake by The Redhead Baker
• Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
• Veggie Bagel Sandwich by Books n' Cooks
• Watermelon Mojito Popsicles by A Kitchen Hoor's Adventures
• Zucchini Scones by Kate's Recipe Box