Southwestern Stuffed Peppers

Southwestern Stuffed Peppers



Preheat the oven to 350 degrees F.

In a Dutch oven, brown ground beef, chicken or turkey. Add a little oil if needed. Break up as it browns, drain if necessary, and sprinkle with the taco seasoning. Add about a 1/4 cup of water and cook, stirring, until the water has evaporated and the meat is nicely coated.

Remove from heat and add the beans, corn, cooked rice, and grated cheese. Taste and add salt and pepper as desired. For additional spice, add chopped pickled jalapeno, a little of the juice from the jar, and a little hot sauce all as desired and to taste.

Fill bell peppers and place on sheet pan or in a large casserole. Cover with foil and bake to desired tenderness (keep in mind they will cook a few more minutes when cheese is added to top), about 50 minutes for crisp tender. Remove from oven, remove foil and add cheese. Bake for an additional 5 to 7 minutes until cheese is melted. Garnish with additional pickled jalapeno if desired.

Serve as is or serve with favorite taco toppings.

Note: You will likely have leftover filling. You can make more peppers, freeze the filling to use another time, or make tacos, burritos, or quesadillas. All are wonderful with this filling and a little extra cheese.

Keywords: Bargain Meal of the Week, Beef, Bell Peppers, black beans, canned tomatoes, Cheese, Chicken, colby jack, Corn, Dried Beans, Ground Beef, Ground Chicken or Turkey, Mexican or Southwestern, pepper jack, Rice, Taco Seasoning, Tomatoes, Turkey

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