Southwest stuffed peppers

February 24, 2013

Have you noticed lately that I’m on a stuffed kick?? Stuffed potatoes, stuffed peppers, stuffed, stuffed STUFFED!

I don’t know- there’s just something a little rustic and warming to have something stuffed.

Yesterday was no different. After a day out exploring all that Falls Church had to offer ( ok, maybe not ALL it had to offer- we only went 1 place. But, truth be told, they had amazing beer and gourmet pizza, and I think that’s about all a town needs to offer.) we came home and made Southwest Stuffed Peppers. Easy and Satisfying- if you have 20 minutes, you can make these sweet babies!

This serves 2- you’ll need:

2 orange peppers
5 ounces cooked, diced chicken- rotisserie chicken works great here too
1/2 cup black beans
1/4 cup corn
2 plum tomatoes, diced
1/4 red onion, diced
2 tbsp tomato paste

1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp brown sugar
1/2 tsp salt

1/4 cup shredded Monterey Jack cheese

In a small bowl, combine the chili powder, cumin, cinnamon, paprika, brown sugar, and salt.

Cut the tops off of your peppers, then scoop out the seeds and stem.  It should look like a little bowl:

Drain and rinse the black beans and add 1/2 cup to a bowl. Add 1/4 cup corn, fresh or thawed frozen, and the diced chicken. While you’re at it, go ahead and throw in 1/4 of a red onion, diced up… And your diced plum tomatoes. Give everything a gentle toss and add the spice mix. Toss it once more and then stir in the 2 tbsp tomato paste- this will bind everything together.

(Editor’s note: I decided this AFTER making ours, so you can’t see it in the picture.  Without the tomato paste, it’s still delicious- but Kevin and I felt it would pull it all together a bit more.)

Fill each pepper with the mixture- I had a little left over, as my peppers weren’t huge this time. Oh well!

Top each with shredded Monterey Jack and pop into a 425 degree oven for 12 to 15 minutes. Then, to get the cheese nice and bubbly, transfer them to the broiler for an additional 2 to 3 minutes.

When you take them out, top with a dallop of sour cream, an enjoy!

(Editor’s note- totally forgot the sour cream.)

Additionally, if you aren’t a super fan of the tomato paste, you can also bind it together with a tiny bit of softened cream cheese.

Hope you’ll try this tasty dinner!
Until next time… Happy eating!

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