Southwestern Stuffed Peppers

I really like stuffed peppers. They're an all-inclusive, simple meal. Though the original recipe is a delight, sometimes you want to change things up.

It wasn't that I really set out to make something new necessarily, but I had a hankering for stuffed peppers but also a desire for Tex Mex. The recipe just kind of started inching in the right direction as I tossed the beans and Serrano peppers in. Let there be spice!

I started out by browning the beef in a pan, then adding in tomatoes, beans, corn, and onion. To add that taco seasoning flavor, I stirred in some cumin and chili powder.

The rice was cooked separately, then I mixed it right into the filling.

After seeding the peppers and cutting them into halves, I filled them with the mixture and tossed the pan in the oven.

I let the peppers bake for about 20 minutes, then topped the peppers with cheese and continued the cook-a-thon a bit longer to get that perfect melt.

Just what I needed. The peppers still had some crunch - just the way I like them - and the filling was a slightly spicy burrito bowl of a dinner. Though not low carb by a long shot, stuffing this info peppers rather than tortillas does allow that extra bit of vegetables in the mix.

Amazing how a few additions can completely change a dish (I mean, is bolognese really that far off from chili?). Now the gears are turning. Hear me out on my next suggestion: stroganoff stuffed peppers? Perhaps a pepper bar is my next party idea.

Southwestern Stuffed Peppers Recipe

Ingredients:

6 bell peppers
1 pound lean ground beef

2 cups cooked rice

1 can tomato paste (6 ounces)

1 can diced tomatoes (15 ounces)

1 can black beans (15 ounces)

1/2 cup corn

1/4 cup chopped onion

1/4 cup chopped serrano or sweet peppers (optional)

1 tablespoon cumin

2 teaspoons chili powder

2 teaspoons salt

1 teaspoon pepper

1/2 cup shredded cheddar cheese

Instructions:

Brown ground beef in a pan, chopping while it cooks to create crumbles. Lower heat, then add tomato paste, diced tomatoes, black beans, corn, onion, cumin, chili powder, salt, and pepper into the pan and stir. Cook rice separately, then mix rice into cooked meat. Stir until well combined, then heat on medium-low for about 5 minutes. Heat oven to 350 degrees F. Cut tops off peppers, remove seeds, and rinse with water. Cut peppers into halves vertically if desired for smaller portions. Place peppers in a baking pan and fill with meat mixture. Bake peppers for about 20 minutes, then top with cheese. Return to oven and cook for about 10 more minutes (longer for softer peppers). Serve warm.