Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, healthy southwestern stuffed peppers. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Healthy Southwestern Stuffed Peppers is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Healthy Southwestern Stuffed Peppers is something which I have loved my entire life.
This video is about Healthy Recipe: Southwestern Stuffed Peppers. These stuffed peppers get all jazzed up with a robust filling of Southwestern spices, quinoa, corn, black beans and cilantro. Quinoa is one of the healthiest grains you can eat and it is loaded with protein, fiber and magnesium.
To get started with this particular recipe, we have to 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:
- Take stuffed peppers
- Get 8 large bell peppers, I like red or orange
- Make ready 1 lb lean ground beef/ 93% or leaner
- Get 1 packet knorr brand spanish rice
- Take 1 1/4 cup frozen corn, thawed
- Prepare 1 1/2 cup black beans, fresh or canned
- Make ready 1 garlic clove, minced
- Make ready 1/2 cup white onion, finely chopped
- Take 1 dried ancho pepper
- Make ready 1 tsp salt
- Prepare 1 tbsp olive oil
- Get 1 tsp chili powder
- Make ready 1 tsp smoked spanish paprika
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! Love the southwest flavours in this, they look amazing! These Southwestern stuffed peppers are filled with quinoa, corn, green onions and black beans. Just toss ingredients together, load onto a pepper and bake.
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.
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. 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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