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Southwest Stuffed Peppers

 Southwest Stuffed Peppers
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
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • 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.

2 of 2

Southwest Stuffed Peppers (continued)

Directions (continued)

  • 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.
  • Top with the remaining tomatoes. Garnish with sour cream, cheese,
  • green onions and grape tomatoes if desired. Yield: 4 servings.
Nutritional Facts: 2 stuffed pepper halves equals 278 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 138 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.