This recipe for Southwest Stuffed Peppers will make your Tex Mex lovers so, so happy! Bake up a batch today!
In my quest to post more of the recipes that I make a lot, but have never added here, today’s edition is Southwest Stuffed Peppers.
These peppers are stuffed with ground pork (but beef works, too), onions, garlic, tomatoes, green chiles, corn, cheese and the seasonings best associated with Tex Mex food: cumin, coriander, cilantro and chili powder. Baked for 30 minutes to cook the peppers, this is a filling meal in a vegetable.
I hope you’ll try them!
- 3 large bell peppers, halved length-wise, seeds and ribs removed
- 1½ pounds ground meat (I used pork, but beef works just as well)
- 1 cup diced onion
- 1 cloves garlic, minced (about 1 teaspoon)
- 1 -10 ounce can diced tomatoes with green chiles
- 1 cup corn kernels (fresh-cut, frozen or canned drained)
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ounces grated cheddar cheese (about 1 cup)
- 2 ounces grated mozzarella cheese (about 1 cup)
- 2 tablespoons fresh chopped cilantro
- Preheat the oven to 350°F.
- Place the pepper halves into a shallow casserole dish.
- In a large skillet, over medium heat, add the ground meat, onions and garlic.
- Cover and slowly cook to brown the meat while the onions and garlic soften (the lid helps the vegetables steam)
- Once the meat is cooked through remove from heat and pour off the fat.
- Add the tomatoes, corn, cumin, coriander, chili powder, salt, pepper and the cheeses.
- Stir to combine.
- Spoon the meat mixture into the peppers, heaping it up over the top edge of the peppers.
- Add ⅓ cup of water to the casserole dish (this will help steam the peppers as they bake)
- Place a tent of foil over the top of the casserole.
- Place the casserole into the preheated oven and bake for 25-30 minutes.
- Remove from the oven, sprinkle with chopped cilantro and serve immediately.