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Southwest Beef & Rice Stuffed Peppers

TheseSouthwest Beef & Rice Stuffed Peppers are loaded with seasoned beef, rice,tomatoes, corn, and melted cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers any color
  • 1½ pounds lean ground beef
  • 1 small onion diced
  • 1 teaspoon olive oil
  • 1 cup cooked brown rice
  • 1 can 10 ounces diced tomatoes with green chilies, drained
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1½ cups shredded Mexican-blend cheese divided
  • 2 tablespoons chopped cilantro optional

Method
 

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Bring a large pot of water to a boil and blanch the peppers for 3 minutes. Drain and set aside.
  3. Heat olive oil in a Dutch oven or large skillet over medium heat.
  4. Add the ground beef and onion. Cook until the beef is browned and the onion is tender.
  5. Stir in the cooked rice, diced tomatoes, corn, chili powder, cumin, garlic powder, salt, and pepper.
  6. Cook for 3–4 minutes until heated through.
  7. Remove from heat and stir in 1 cup of the shredded cheese.
  8. Fill each pepper with the beef and rice mixture.
  9. Arrange peppers upright in a Dutch oven or covered baking dish.
  10. Cover and bake for 25–30 minutes until the peppers are tender.
  11. Sprinkle the remaining cheese over the tops and cook for an additional 5 minutes, or until melted.
  12. Garnish with cilantro if desired and serve.

Notes

Campground Tips
  • Cook the rice at home and store it in the cooler to save time at camp.
  • If using a Dutch oven, place a small rack or a layer of foil balls underneath the peppers to help prevent scorching.
  • Leftover filling makes a great burrito or taco filling the next day.