Saturday, July 14, 2012

Southwestern Stuffed Peppers

My favorite recipes are the ones that, after just one bite, my husband tells me I’ve got to make again. Thanks to a friend who passed me some of her back issues of Real Simple magazine, I got my Martha on last week with this dish and was met with rave reviews.

Despite how much I talk about not eating meat, my husband and I do, in fact, eat some meat. Usually about three times per week. And thanks to recently finding our new farmers, Doug and Sue Bagwell of Walnut Hills Farm, we’ve been looking for excuses to try out their array of humanely-raised, grass fed and finished beef and pork.

Our farmers’ aged ground sirloin really took this dish to another level, but it can easily be made with ground turkey, chicken or pork as a substitute for the beef. Enjoy!

Southwestern Stuffed Peppers
Adapted from Real Simple, Feb. 2012

1 c. white rice
1 tbsp. olive oil
6 scallions, thinly sliced, white and green parts separated
1 lb. ground beef
1 c. fresh or frozen corn
1 4.5-ounce can chopped green chiles
1 tsp. ground cumin
1 c. Monterey Jack, grated
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 c. plain low-fat Greek yogurt or sour cream
Salsa or hot sauce for serving

Heat oven to 375 degrees. Cook the rice according to package directions.

Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chiles, cumin, cooked rice, ½ cup of the Monterey Jack, ½ tsp. salt and ¼ tsp. black pepper.

Arrange the bell peppers, cut side up, in a 9 x 13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ c. water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 min. Uncover, sprinkle with the remaining ½ c. of Monterey Jack, and bake until browned, 5 to 7 min. more.

In a small bowl, whisk together the yogurt and ¼ c. water (if using sour cream, skip this step). Drizzle over the bell peppers and top with the salsa and scallion greens.
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