Southweststuffedpepperslight Recipes

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SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.

Provided by Heidi

Categories     Main Course

Time 50m

Number Of Ingredients 16

1 pound lean ground beef (, 90% lean)
1 medium onion (, diced (about 1 1/2 cups))
2 ribs celery (, diced (about 3/4 cup))
2 cloves garlic (, minced)
1 large Select One tomato (, chopped)
2 tablespoons tomato paste
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 15- ounce can black beans
1 7- ounce can roasted green chiles
1 cup frozen corn (, defrosted)
1 1/2 cups cooked long grain rice
1/4 cup cilantro leaves (, chopped plus more for garnish)
6 Select One rainbow bell peppers
1 cup spicy cheese such as Chipotle Gouda or Pepper Jack

Steps:

  • Preheat the oven to 350°F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
  • Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
  • Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

SOUTHWEST STUFFED PEPPERS (LIGHT)



Southwest Stuffed Peppers (Light) image

Make and share this Southwest Stuffed Peppers (Light) recipe from Food.com.

Provided by Redsie

Categories     Peppers

Time 52m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups beef stock (or chicken)
1/2 cup brown rice
2 teaspoons vegetable oil
1 cup diced onion
1 cup canned corn, drained
1/2 lb lean ground beef
1 1/2 cups canned red kidney beans, drained and rinsed
1 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1 pinch salt and pepper
1/2 cup medium salsa
3/4 cup shredded aged cheddar cheese
1/3 cup low-fat sour cream
1/3 cup chopped cilantro or 1/3 cup parsley
4 medium bell peppers (any color)

Steps:

  • Preheat the oven to 375°f. Line a baking sheet with foil and lightly coat with cooking spray.
  • In small saucepan, bring the stock and rice to a boil. Reduce the heat to low, then cover and simmer for 25 minutes or until the rice is tender. Drain any excess stock.
  • Lightly coat a large saucepan with cooking spray, add the oil and set over medium-high heat. Add the onion and sauté for 3 minutes. Add the corn and sauté another 5 minutes or until the corn starts to brown. Add the ground beef and sauté until no longer pink, about 3 minutes.
  • Add the cooked rice, beans, chili powder, basil, cumin, salt, pepper and salsa and cook for 1 minute. Remove from the heat and add ½ cup of the cheese, along with the sour cream and cilantro or parsley.
  • Carefully remove and discard the top from each of the peppers. Remove the ribs and seeds and discard. Place the peppers on the baking sheet and fill them with the beef stuffing. Bake for 25 minutes.
  • Sprinkle with the remaining cheese and bake for another 2 minutes or just until the cheese melts.

SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN



Slow-Cooked Southwest Stuffed Peppers - Vegetarian image

Entered for safe-keeping. From Michelle Gurnsey in Taste of Home Healthy Cooking Dec/Jan 2010. High fiber, no parboiling, and Southwest flavor: this is my kind of dish. Note: this dish only takes 3-4 hours to cook in the slow-cooker.

Provided by KateL

Categories     One Dish Meal

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium sweet red peppers or 4 medium green bell peppers, tops cut off and seeds and pith removed
15 ounces black beans, rinsed and drained
4 ounces shredded monterey jack pepper cheese (1 cup)
3/4 cup salsa
1 small onion, chopped (1/4 cup)
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
8 tablespoons reduced-fat sour cream (optional)

Steps:

  • Cut tops off peppers and remove seeds and white pith. Set aside.
  • In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
  • Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

Nutrition Facts : Calories 360.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 25.3, Sodium 466.1, Carbohydrate 51.7, Fiber 11.8, Sugar 7.5, Protein 18.4

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