Spicy Southwestern Stuffed Peppers
- 4 large bell peppers
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 2/3 cup corn, drained
- 2/3 cup black beans, drained and rinsed
- 1/4 cup green chiles
- salt and pepper
- cumin, cayenne pepper and garlic powder
- 1/2 cup grated cheddar cheese (or more, if you want it extra cheesy)
- 2 tablespoons olive oil
- 2 cups cooked Spanish rice (the Uncle Ben's 90-second rice pouches are great when you don't want to cook rice)
Preheat the oven to 350. Spray a baking dish with non-stick spray.
Cut the top 1/2 inch off each pepper (saving the tops to chop and add to the filling later), then remove the ribs and seeds from the inside. Set the peppers in the baking dish and set aside.
Break up the beef in a skillet over medium heat, cooking it for about 5 minutes, then adding the reserved chopped pepper tops, onion and jalapeno. Season with salt, pepper and cumin, then continue cooking until the beef is browned and the vegetables are beginning to soften but not fully cooked. Add the garlic and cook for 1 minute, then turn off the heat.
In a large bowl, combine the beef mixture with the corn, black beans and green chiles. Now is the time to taste the filling and adjust seasoning. I kicked up the spiciness with a generous sprinkling of cayenne pepper, as well as more cumin and some garlic powder. Stir in half the cheese.
Spoon the filling into the peppers, right to the top. Drizzle the stuffed peppers with the olive oil. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes - the peppers should be crisp tender, but not too soft or mushy. Sprinkle the top of the filling with the rest of the cheese, and turn on the broiler to brown the cheese for 3-4 minutes.
Serve the peppers with a spoonful of cooked Spanish rice.
Yields 4 servings
Recipe from Curly Girl Kitchen