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Brighten your table with holiday colors when you serve Southwestern Stuffed Peppers! It’s the perfect comfort food for chilly winter nights.
It’s always so warm in southern California. I know those of you buried under four feet of snow right now may be rolling your eyes at me, but I love when the weather turns cold! At least, I love our version of cold. 🙂 It makes me ready for comfort food like Southwestern Stuffed Peppers.
I don’t cook with our oven very often because it heats the house up so quickly. When we finally get some winter weather, I enjoy pulling out all my hearty recipes. The nice thing about this one is that it’s still really healthy!
Don’t you just love the festive green and red colors? These would be great for a platter on Christmas Eve. The stuffing makes enough to fill at least 8 large peppers, and it could easily be doubled to feed a crowd. You can also easily eliminate the meat for a vegetarian option!
This was the first time I ever cooked with a multi-grain medley. It’s a blend of long grain brown rice, Thai red rice, wild rice and quinoa. It cooks in 10 minutes, has a nutty flavor, and comes in conveniently packaged pre-portioned bags. It added a great layer of flavor to these stuffed peppers!
Southwestern Stuffed Peppers
- 8 large bell peppers red and green
- 1 lb. ground beef or turkey
- 2 tbsp taco seasoning or one packet
- 1 bag Minute® Multi-Grain Medley makes about 1 1/2 cups
- 1 can corn
- 1 can petite diced tomatoes
- 1 cup shredded cheese I used pepper jack
- Preheat oven to 350 degrees.
- Cut off tops of peppers and clean out the seeds and ribs. Boil peppers for 5-7 minutes and then turn upside down onto a paper towel to drain.
- Cook rice according to package directions. Set aside.
- While the peppers are boiling, brown the ground beef. Drain fat.
- Add taco seasoning, corn, tomatoes and cooked rice to the meat mixture. Simmer for 5 minutes.
- Spoon mixture into the peppers and place in a 9x13 pan. Bake for 20-25 minutes, depending on how soft you like your peppers. Pull out and add shredded cheese to the top of each pepper and return to oven for 5 minutes.
- Serve with sour cream and salsa.
I’m all about making things a little easier in the kitchen. Convenience isn’t always a bad thing!
If you like these Southwestern Stuffed Peppers, check out these other easy comfort food recipes!
This post was originally sponsored by Minute Rice.