Steph's Pick | Southwest Stuffed Bell Peppers

Apr 8, 2011

So I know I've mentioned that I started a Scottsdale Cooking Club, right?! Have I told you how much I'm LOVING it???!!! It's such a great excuse to get together with wonderful girlfriends AND eat delicious food - 2 of my very favorite things!

If you're interested in finding out how to start your own cooking club be sure to check out this post on Scottsdale Moms Blog: How to Start a Cooking Club.

Well here is a recipe that a SCC Member, Moriah, shared at our first cooking club.

Now - disclaimer. I've previously made stuffed peppers (probably 3 or so different recipes) and although they've been good they just weren't noteworthy. I'm happy to say that I now have a noteworthy (and Steph's Pick worthy) Southwest Stuffed Peppers recipe!!!

Without further ado...

Southwest Stuffed Bell Peppers


 large red peppers 
1 lb ground turkey
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.


Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
Bake at 350 for about 30 minutes.
Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.


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