Southwest Stuffed Bell Peppers
Bright colors and bold flavors! You’ll be eating with your eyes first with these Southwest Stuffed Peppers. They taste just as pretty as they look!
Ingredients
- 6-8 Georgia bell peppers
- 1 lb. ground beef
- 1 onion
- 1 stalk celery
- 3 cloves garlic, minced
- 1 15 oz can diced tomatoes
- 1 4 oz can green chilis
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 15 oz can black beans
- 1 cup corn, frozen
- 1 cup rice, uncooked
- 2 cups chicken broth
- Mexican blend cheese
- salt & pepper
- 2 Tbsp. fresh cilantro
Directions
Preheat oven to 350. Cut tops off of peppers and remove core and seeds. Place in greased 9×13 pan and cook for 15 minutes until softened.
Brown ground beef in a skillet. Add onions, celery and garlic. Cook until onions are soft.
Pour in diced tomatoes, green chilis, cumin, chili powder, salt and pepper. Stir and add black beans, corn, rice and chicken broth. Cover skillet with lid and cook for 15-20 minutes, stirring occasionally.
Spoon meat mixture into peppers and top with shredded Mexican blend cheese. Bake for 20 minutes. Garnish with cilantro and serve!
