Stuffed peppers have always been one of my husbands favorite meals. I made them for years the traditional way. You know….ground beef, white rice and tomato sauce? Stuffed peppers are a mainstay meal in Southern homes. They are a go-to weeknight meal. My mother in law made them quite often and gave me the recipe for this traditional recipe that many follow here in the South.
This recipe is a variation of a stuffed pepper recipe that I found on www.cleancuisineandmore.com. Click the link to see the original recipe. The recipe was actually meant to be a slow cooker meal, but I had always made stuffed peppers in the oven so I decided to stick with what I knew worked well.
We absolutely love this meal at our house. These peppers are loaded up with beans and veggies. I also add long grain brown rice in place of the white “boil-in-bag” rice that I used to put in my stuffed peppers. I like to slice some avocado to serve as a side to these lovely peppers. It adds just that little bit of extra flavor to the dish that will make it absolutely perfect. Not to mention, even more nutrition.
I am so happy that I have found a healthier and cleaner version of an old favorite. You can also leave off the grass fed cheese and make it a vegan meal too. Another plus with this recipe is that it usually makes enough for us to freeze and have again the next week. I always love it when I can cook once and eat twice.
Give this recipe a try….. I just know you’ll love it! 🙂
|Southwestern Stuffed Peppers|| |
- 2 organic red bell peppers and 2 organic green bell peppers, cut vertically down the middle, core and seeds removed
- 1 Tbsp. of grapeseed oil
- 4 cloves of garlic, chopped or minced
- 1 small Vidalia onion or a sweet yellow onion
- 2 cups of cooked organic long grain brown rice or quinoa
- 1 can of organic corn, drained and rinsed (may use fresh, frozen)
- 1 can of organic black beans, drained and rinsed
- 1 cup of crushed tomatoes (I like Muir Glen brand)
- 1 4 oz. can of chopped green chilies
- 1 jar of all natural/organic marinara sauce
- 1 tsp. of Mrs.Dash brand Southwest Chipotle Seasoning
- ½ tsp. of smoked paprika
- ½ tsp. - 1 tsp. of cayenne pepper to taste
- Salt & pepper to taste
- ¼ cup of fresh cilantro, chopped
- ½ cup of grass fed cheddar cheese, grated
- Cook rice or quinoa and set aside. (I use a rice cooker)
- Cut and seed peppers and place into a 9 x 13 baking dish.
- Heat grapeseed oil over medium to high heat and sauté garlic and onion approximately 3-5 minutes or until onions are softened.
- Add corn, black beans, tomatoes, green chilies and cook 2-3 minutes until heated through.
- Reduce heat to low and stir in 1½ cups of marinara sauce, Mrs. Dash, smoked paprika, cayenne pepper, salt, and pepper.
- Simmer 10-15 minutes stirring occasionally allowing flavors to blend together.
- Add cooked rice or quinoa to vegetables and mix well. If a bit dry, add a little more marinara sauce however, mixture should not be too moist.
- Remove from heat and stuff vegetable mixture into pepper halves.
- Before placing into the oven, pour a small amount of marinara on top of each pepper, approximately 1-2 Tbsp.
- Cover with foil and bake in a 400 degree oven for 45 minutes.
- After 45 minutes, remove from oven and add a small amount of cheddar cheese to the top of each pepper.
- Return to the oven, uncovered. Allow cheese to melt and remove.
- Top with chopped cilantro to garnish.
- Serve immediately.