Southwestern Stuffed Peppers

Stuffed peppers are a meal that I go to when the budget is tight but you still want something flavorful and filling. They're easy to make and don't require a whole lot of time. Perfect for a work week dinner.

 

You will need:

 

6-8 red, yellow, or orange bell peppers (Avoid green, you want a sweeter pepper for more flavor)

1 1/2 pounds of 93% lean ground beef or ground turkey

1 1/2 tablespoon of cumin

1 teaspoon of Kosher salt

1 28 oz can of crushed tomatoes

1 15 oz can of black beans, rinsed and drained

1 15 oz can of sweet corn, drained

3 cups of cooked Jasmine rice

1 cup of reduced fat Colby jack cheese

2 sliced green onions

 

To start, cook your rice according to package directions and set aside. Next, slice the tops off your peppers and remove the seeds, then stand them up in a 13x9 baking dish. 

In a large skillet, brown your meat, drain, and then return to the pan, Add the cumin, salt, tomatoes, black beans and sweet corn. Simmer for 15 minutes.

Add your rice and stir to combine. Next, remove from the heat and use the mixture to stuff your peppers. Cover the dish with foil and bake for 45 minutes at 350 degrees. 

Remove the foil and top with cheese. Place back in oven for another 5 minutes, then remove, top with green onions, and serve!