Food Recipes Southwestern Stuffed Peppers 3.7 (205) 17 Reviews Stuff colorful peppers with a filling mix of cumin-spiced ground beef, rice, corn, and cheese. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on November 11, 2016 Print Share Share Tweet Pin Email Photo: Jonny Valiant Hands On Time: 10 mins Total Time: 80 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 cup long-grain white rice 1 tablespoon olive oil 6 scallions, thinly sliced, white and green parts separated ½ 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 ½ cup plain low-fat Greek yogurt salsa, for serving Directions Heat oven to 375° F. Cook the rice according to the package directions. 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. 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. 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. Print Nutrition Facts (per serving) 521 Calories 20g Fat 59g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 521 % Daily Value * Total Fat 20g 26% Saturated Fat 9g 45% Cholesterol 60mg 20% Sodium 574mg 25% Total Carbohydrate 59g 21% Total Sugars 7g Protein 26g Calcium 316mg 24% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.