Santa Fe Stuffed Peppers

Beverley Williams

By
@Beverley1991

You can top these with sour cream if desired. At our house some of us do and some don't.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

6 large
bell peppers, any color
1 lb
ground beef
2 c
cooked rice (i use brown rice)
2 c
mild chunky salsa
1 1/2 c
frozen whole kernel corn, thawed
1 can(s)
black beans, drained & rinsed
1 large
avocado, peeled, pitted and diced small
2 c
shredded monterrey jack cheese
1/2 tsp
cilantro, dried
1/2 tsp
chili powder
1/8 tsp
garlic powder

Step-By-Step

1Preheat oven to 350 degrees.

2Cut the stem end of the peppers to remove a thin cap.

3Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.

4Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.

5Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.

6Add the salsa, corn, black beans and rice. Mix well.

7Gently stir in avocado. Add the cheese and stir to mix.

8Place the peppers in a baking dish. Even fill each with the beef mixture.

9Cover with foil and bake 20 minutes.

10Uncover and bake for 10 more minutes or until the peppers are tender.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy