(This recipe is being featured again as a Recipe Favorite; originally posted December 10, 2006) I'm quite a fan of stuffed peppers, although when I was a kid I never liked them when my mother made them. I think that's because she always used green peppers from the store, which always taste a little too strong to me, although I do like fresh-from-the-garden green peppers. This recipe favorite is a version of stuffed peppers that has South Beach friendly black beans and spicy ground beef inside red bell peppers which are stuffed raw to keep them a little crispy. There's also tomatoes, green chile peppers, Ancho chile powder, and cumin to make it just a little spicy. This is a delicious variation on stuffed peppers, and a great way to use those big packages of six red peppers you get at Costco.
Southwestern Stuffed Peppers
(Makes six generous servings, recipe created by Kalyn. There are more photos of the process for this recipe at the original post for Southwestern Stuffed Peppers.)
6 large red, yellow, orange, or green peppers
1 lb. extra lean ground beef (less than 10% fat)
1-2 tsp. olive oil if needed
1 onion, chopped
1 can black beans, rinsed well and drained
1 can diced tomatoes and juice (I like Muir Glen organic tomatoes)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 tsp. Ancho chile powder ( Can substitute regular chile powder but Ancho chile powder has great flavor, I use Penzeys)
1 tsp. ground cumin
2 cups cooked white rice (use Uncle Ben's Converted Rice for South Beach)
1 1/2 cups grated cheese (I used Mexican Four Cheese Blend which is low fat cheeses)
Preheat oven to 375 F.
In large frying pan, brown ground beef well and drain off fat. Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.
While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright. (Some peppers might not need this.)
When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.
More Stuffed Peppers You Might Like:
(Recipes from other blogs may or may not be South Beach Friendly, check ingredients.)
Stuffed Peppers with Cabbage
Vegetarian Stuffed Peppers from Almost Turkish Recipes
Feta-Stuffed Peppers from Seriously Good
Couscous and Feta Stuffed Peppers from Smitten Kitchen
Peppers Stuffed with Tuna from What Did You Eat
Fresh Tomato and Basil Stuffed Peppers from A Veggie Venture
Pointed Red Peppers Stuffed with Spinach and Mushrooms from Nami Nami
Stuffed Bell Peppers from Taste and Tell
Sweet Italian Sausage Stuffed Red Peppers from French Kitchen in America
Bharli Mirchi from One Hot Stove