These stuffed peppers are loaded with veggies and protein. That makes them completely healthy in my book! They are made in thirty minutes and make the perfect weeknight meal.
Ingredients
- 4 large or 6 medium red or yellow bell peppers
- ¾ pound lean ground beef or turkey
- 1 cup chopped sweet onion
- 2 garlic cloves, minced (1 teaspoon)
- 1 (4-ounce) can diced green chiles
- ½ cup uncooked long-grain white rice or quinoa
- 1 (14-ounce) can petite diced tomatoes, with juice
- 1 (14-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 tablespoon chili powder, plus more to taste
- ½ tablespoon ground cumin
- 1¼ teaspoons kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ½ cup water or beef broth
- ½ to 1 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: sour cream, Favorite Homemade Salsa, chopped fresh cilantro, sliced green onions
How to Make It
- Preheat the oven to 400°F.
- Cut the tops off the peppers, removing as little as possible, and remove the seeds and ribs. Set aside.
- In a large skillet, brown the meat over medium heat. Stir in the onion, garlic, and green chiles and cook until tender. Drain off any excess grease from the pan. Add the rice, tomatoes with their juice, black beans, corn, chili powder, cumin, salt, black pepper, and water. Bring to a boil, then cover the pan and reduce the heat to low. Cook for 8 to 10 minutes, or until the rice is tender. Taste for seasoning and add more chili powder, salt, or black pepper, if needed.
- Meanwhile, bring a large pot of water to a boil. Place the peppers in the boiling water for 5 to 7 minutes to parcook them (this speeds up the cooking process). Drain and stand them upright in a 9 × 9-inch baking dish. (Alternatively, you can add 15 minutes to the baking time if you’d rather not parcook the peppers.)
- Carefully spoon the meat mixture into the peppers. Sprinkle cheese on top and bake for 10 minutes, or until the cheese is bubbling. Add your favorite toppings and serve hot.
