Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, healthy southwestern stuffed peppers. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Often, sweet bell peppers are stuffed with a hearty beef mixture, but sometimes we want to lighten things up a bit. This video is about Healthy Recipe: Southwestern Stuffed Peppers. These stuffed peppers get all jazzed up with a robust filling of Southwestern spices, quinoa, corn, black beans and cilantro.
Healthy Southwestern Stuffed Peppers is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Healthy Southwestern Stuffed Peppers is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook healthy southwestern stuffed peppers using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Healthy Southwestern Stuffed Peppers:
- Take stuffed peppers
- Take 8 large bell peppers, I like red or orange
- Get 1 lb lean ground beef/ 93% or leaner
- Take 1 packet knorr brand spanish rice
- Prepare 1 1/4 cup frozen corn, thawed
- Get 1 1/2 cup black beans, fresh or canned
- Make ready 1 garlic clove, minced
- Take 1/2 cup white onion, finely chopped
- Take 1 dried ancho pepper
- Prepare 1 tsp salt
- Prepare 1 tbsp olive oil
- Get 1 tsp chili powder
- Prepare 1 tsp smoked spanish paprika
Cut four peppers in half and clean out the middle of each. Add to Meal Plan Add to Journal ★. These Southwestern Turkey Quinoa Stuffed Peppers are packed with a punch of tex-mex flavors, filled with healthy ingredients for a guilt I don't think I've ever had stuffed peppers, but your photos just made me want to make them soon! Love the southwest flavours in this, they look amazing!
Instructions to make Healthy Southwestern Stuffed Peppers:
- Soak the ancho pepper in the hottest tap water. Cover entire chili. Let soak 15 minutes to rehydrate.
- Wash and dry peppers. Cut the very top off and remove seeds. Be careful to leave pepper whole.
- Prepare Spanish rice according to package directions.
- Remove ancho from water after the 15 minutes. Cut off stem and cut lengthwise. Remove seeds. Now give it a medium dice cut. Set aside.
- In a large skillet over medium heat add oil.
- Add beef to pan and sprinkle with the salt. Brown beef until no pink shows. Break beef apart in skillet to resemble a crumbly texture. Remove from heat.
- In the same pan, Saute the onions for 4 minutes.
- Add garlic, cook 30 seconds.
- Turn off heat. Mix in the beef to the pan and add corn, beans, diced ancho pepper, cooked rice, chili powder and paprika.
- In a small roasting dish add whole peppers. Place them close together so they will stand up.
- Fill each pepper with the meat mixture. Cover with tin foil and bake at 350°F fahrenheit in a preheated oven.
- Cook covered for 30 minutes.
- Recipe by taylor68too.
This stuffed peppers recipe isn't your normal stuffed peppers recipe. I'm not a huge bell pepper fan so instead of using those, I used pasilla peppers. Nutrition facts generated from caloriecount.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information. These Southwestern stuffed peppers are filled with quinoa, corn, green onions and black beans. Just toss ingredients together, load onto a pepper and Toss with spices, vinegar and oil.
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