Southwest Stuffed Bell Peppers

This is not the first time I’ve attempted stuffed peppers, but this IS the first time I’ve actually enjoyed them!  I was drawn to this recipe because the filling ingredients, black beans, cheese, fire roasted tomatoes, cilantro, corn, and chipotle caught my eye.  Also, the ladies from Our Best Bites always have great recipes.  This recipe is actually adapted from The America’s Test Kitchen Family Cookbook, which I own, but I doubt I ever would have tried this recipe without seeing the raves about it from the Best Bites gals.  I’m looking forward to checking out their newly released cookbook!

This is a great meatless meal, one that would pair nicely with a Corn and Goat Cheese Salad with Cilantro Honey Lime Dressing.

Southwest Stuffed Bell Peppers

from Our Best Bites

Ingredients:

• 4 very large or 6 medium sweet peppers (red, yellow, or orange)
• 1 Tbs salt
• 1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
• 2 Tbs olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
• 1 14oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 ounce can diced tomatoes, preferably fire roasted
• 1 1/4 C jack or pepperjack cheese, divided
• 3-4 Tbs chopped fresh cilantro
• tortilla chips, just a handful and more for serving if desired

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.  Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there) and crushed tortilla chips.

Bake at 350 for about 30 minutes.