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Southwest Stuffed Peppers

southwest stuffed peppers
Southwest Stuffed Peppers

Southwest Stuffed Peppers

Southwest Stuffed Peppers are a delicious way to serve a southwest beef filling in something other than a taco shell or flour tortilla. They use many of the same ingredients you would use as a filling, but the bell pepper halves are lower in calories and a healthy alternative. The filling has some of barbecue sauce as well as whole and mashed white beans mixed in for a great texture and added flavor.

These Southwest Stuffed Peppers are great as either an appetizer, or as the entree for the meal. As an entree, just serve with a side of rice or maybe a side salad, and you are all set.

Makes 8 servings

4 Large Green Bell Peppers (Or 5 Medium)
2 Tablespoons Olive Oil
1 Cup Onion, Diced
1 Cup Red Bell Pepper, Diced
1 Pound Lean Ground Beef (85/15 or 90/10)
2 Tablespoons Mild or Medium New Mexico Red Chile Powder
2 Teaspoon Dried Oregano
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
½ Teaspoon Ground Cumin
1 Can (15.5 Ounces) White Beans, Drained and Rinsed. You can use Navy, Great Northern or even Cannellini Bean.
½ Cup Barbecue Sauce of Your Choice
2 Tablespoons Tomato Paste
½ to 1 Cup Shredded Cheddar Cheese
½ Cup Sour Cream, for Garnish

Heat oven to 350°. Cut the peppers in half and remove core. Using tongs, place the pepper halves in lightly salted boiling water for 4 minutes. After 4 minutes, remove them from the water and place on a large baking sheet or in large baking dish.

In large skillet, heat the oil over medium·high heat. Add the onion. Cook for about 2 to 3 minutes, stirring occasionally. Add the red pepper and cook another 2 minutes. Add the ground beef and cook about 5 to 7 minutes until the beef is no longer pink. Stir occasionally. Add the chile powder, oregano, salt, pepper and cumin. Stir to combine and cook another 2 minutes.

While you are cooking the beef mixture, pour half of the beans in a small mixing bowl. Mash some until the beans are coarsely crushed. Add the mashed and remaining whole beans into the cooked beef. Add the barbecue sauce and tomato paste. Stir to combine well. Reduce the heat to medium and cook 2 to 3 minutes to heat the entire mixture. Remove the skillet from the heat.

Using a large serving spoon, evenly fill each pepper with about ½ to ¾ cup of the beef mixture, mounding slightly. Add some of the shredded cheese on top of each pepper. Bake for 10 minutes. Remove from the oven and serve immediately with a dollop of sour cream on each pepper. Enjoy.