Southwestern Stuffed Peppers

Southwestern Stuffed Peppers
Jonny Valiant
Stuff colorful peppers with a filling mix of cumin-spiced ground beef, rice, corn, and cheese.

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Serves 4
preparation
10
minutes
cooking
80
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 521
  • 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
What does this mean? See Nutrition 101.

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