Southwestern Stuffed Peppers

Photo by Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Fat 20 g
    • Sat Fat 9 g
    • Cholesterol 60 mg
    • Sodium 574 mg
    • Protein 26 g
    • Carbohydrate 59 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 316 mg


  1. Check 1cup long-grain white rice
  2. Check 1tablespoon olive oil
  3. Check 6 scallions, thinly sliced, white and green parts separated
  4. Check 1/2pound ground beef chuck
  5. Check 1cup frozen corn
  6. Check 1 4.5-ounce can chopped green chilies
  7. Check 1teaspoon ground cumin
  8. Check 4ounces Monterey Jack, grated (1 cup)
  9. Check kosher salt and black pepper
  10. Check 4 large bell peppers, halved lengthwise, ribs and seeds removed
  11. Check 1/2cup plain low-fat Greek yogurt
  12. Check salsa, for serving


  1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.