Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, healthy southwestern stuffed peppers. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This video is about Healthy Recipe: Southwestern Stuffed Peppers. And these delicious Southwestern Stuffed Peppers are gluten-free and they freeze well. I hope all my readers have a holiday season filled with love and good times, and plenty of healthy good food!
Healthy Southwestern Stuffed Peppers is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Healthy Southwestern Stuffed Peppers is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready stuffed peppers
- Make ready 8 large bell peppers, I like red or orange
- Take 1 lb lean ground beef/ 93% or leaner
- Make ready 1 packet knorr brand spanish rice
- Get 1 1/4 cup frozen corn, thawed
- Make ready 1 1/2 cup black beans, fresh or canned
- Make ready 1 garlic clove, minced
- Get 1/2 cup white onion, finely chopped
- Take 1 dried ancho pepper
- Get 1 tsp salt
- Take 1 tbsp olive oil
- Make ready 1 tsp chili powder
- Prepare 1 tsp smoked spanish paprika
In a large bowl, mix together quinoa, black beans and corn. Toss with spices, vinegar and oil. Sprinkle inner part of peppers with some salt and. 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!
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.
Love the southwest flavours in this, they look amazing! Healthy Southwest Stuffed Peppers and other delicious recipes for Main Course can be found at hamiltonbeach.com. Fill each pepper half with turkey mixture, dividing mixture evenly among peppers. Consider serving slow cooker stuffed peppers with a side salad such as a Panzanella Salad with Arugula, or with a healthy bread like our Gluten To make things easy when making Slow Cooker Southwestern Stuffed Peppers, feel free to freeze the stuffing. It's good for four to six months, and.
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