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Southwest Stuffed Peppers Recipe
Southwest Stuffed Peppers Recipe photo by Taste of Home
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Southwest Stuffed Peppers Recipe

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4.5 5 6
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We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2/3 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1-3/4 cups chopped seeded tomatoes, divided
  • 4 teaspoons chili powder
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups water, divided
  • 4 medium green peppers
  • 2 tablespoons sour cream
  • 2 tablespoons shredded cheddar cheese
  • 2 green onions, chopped
  • 4 grape tomatoes, halved, optional

Nutritional Facts

2 stuffed pepper halves: 278 calories, 12g fat (5g saturated fat), 64mg cholesterol, 138mg sodium, 18g carbohydrate (8g sugars, 5g fiber), 26g protein Diabetic Exchanges:2 starch, 3 lean meat 1 fat

Directions

  1. In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  3. Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.
  4. Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
Originally published as Southwest Stuffed Peppers in Meals in Minutes Recipe Cards 2007, p23


Reviews for Southwest Stuffed Peppers

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
arabianhorsefan
Reviewed Aug. 10, 2012

"This was very tasty and easy to make! I would do all your dicing first though. Next time I will try adding black beans or refried black beans. Definitely worth trying this recipe!"

MY REVIEW
stellargldns
Reviewed May. 18, 2011

"Very good!"

MY REVIEW
sharluvs2cook
Reviewed May. 9, 2011

"What a nice change for stuffed peppers...I think we actually preferred stuffed peppers this way than the traditional way...I didn't have fresh tomatoes on hand so I used canned diced tomatoes & that worked well...I will definitely be making this again (especially since it was a hit with my husband too!)"

MY REVIEW
jbillitti
Reviewed May. 6, 2011

"Based on Liz's review, I substituted a can of Mild RoTel diced tomatoes & green chilies for the fresh tomatoes. It really "kicked it up a notch"! I also added some leftover Spanish rice; instead of the garnishes recommended, I sprinkled grated Mexican cheese combo on top and microwaved for approx. 30 sec. to melt. It was very yummy and I will make it again ~ as modified ~."

MY REVIEW
Liz21078
Reviewed May. 5, 2011

"These werent too bad, needs something...cant put my finger on it. We did enjoy them, however Im not sure if I would make them again."

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