These Southwest stuffed peppers are a new and delicious take on a classic dish. Filled with rice, ground beef, and plenty of spicy flavor, they are sure to become a new favorite for anyone that likes a little kick in their meal. This dish is fast, easy, and tastes great: a perfect combination. Adjust the seasonings to make it more or less spicy to suit your household if needed. I like to make double the filling and freeze half in a bag (or stuff into peppers) and place in a freezer bag for an even quicker meal the next time.
Southwest Stuffed Bell Peppers
Ingredients:
- 4 green bell peppers
- 1/2 lb. ground beef
- 1 cup rice
- 1 cup shredded Mexican blend cheese
- 1/2 cup Ranch Dressing
- 1 tsp. Cumin
- 1/2 tsp. Cayenne
- 2 cups southwest blend frozen vegetables-black beans, corn, onion, and green peppers
- Salt and pepper to taste
Directions:
Preheat oven to 375 degrees.
Slice the tops off the peppers and remove all the seeds.
Prepare the rice according to the package directions, set aside.
Brown the ground beef, and drain excess oil.
Combine the rice, ground beef, vegetables, ranch dressing, and seasonings in a large bowl and stir to combine the mixture evenly.
Scoop the evenly into peppers to fill.
Bake the peppers in a baking dish with 1/2 cup of water in the bottom for 35-40 minutes, covered.
Remove the foil, sprinkle with a bit more shredded cheese, and bake for an additional 5 minutes.
Top peppers with sour cream and fresh cilantro if desired before serving.
- 4 green bell peppers
- ½ lb. ground beef
- 1 cup rice
- 1 cup shredded Mexican blend cheese
- ½ cup Ranch Dressing
- 1 tsp. Cumin
- ½ tsp. Cayenne
- 2 cups southwest blend frozen vegetables-black beans, corn, onion, and green peppers
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Slice the tops off the peppers and remove all the seeds.
- Prepare the rice according to the package directions, set aside.
- Brown the ground beef, and drain excess oil.
- Combine the rice, ground beef, vegetables, ranch dressing, and seasonings in a large bowl and stir to combine the mixture evenly.
- Scoop evenly into peppers to fill.
- Bake the peppers in a baking dish with ½ cup of water in the bottom for 35-40 minutes, covered.
- Remove the foil, sprinkle with a bit more shredded cheese, and bake for an additional 5 minutes.
- Top peppers with sour cream and fresh cilantro if desired before serving.
Most Southwest Recipes
Southwest Shrimp Salad with Spicy Lime Dressing
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