Southwestern Stuffed Peppers
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- 1 c
- long grain rice, cooked
- 1 Tbsp
- olive oil
- scallions, thinly sliced, white and green parts separated
- 1/2 lb
- ground turkey (can use ground beef, too)
- 1 c
- frozen corn
- 1 can(s)
- 4.5 oz diced green chilies
- 1 tsp
- ground cumin
- 4 oz
- monterey jack cheese, shredded
- salt and pepper
- medium red bell peppers
- 1 1/2 c
- plain greek yogurt (or sour cream)
1Preheat oven to 375ºF. Cook rice according to package directions.
2Heat oil in a large skillet over medium-high heat. Add the scallion whites and the beef (turkey) and cook, breaking up piece with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of cheese, ½ teaspoon of salt and ¼ teaspoon of pepper.
3Arrange peppers, cut side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the peppers and add ½ cup of water into the bottom of the pan. Tightly cover with foil and bake until peppers are soft, 40 minutes. Uncover, Sprinkle with the remaining cheese and bake until browned 5 to 7 minutes more.
4In a small bowl, whisk together the yogurt (sour cream) with up to ¼ cup of water. Drizzle over the peppers and top with salsa and the scallion greens.
5Note: I removed the stems from the peppers. The cheese in the stuffing will hold it together.