my foodgawker gallery
Tuesday
Apr092013

Mexican stuffed peppers

Are you curious about how the yard glacier is holding up? I hope you are! There is $200 on the line! I will write an update at the end of this post. Aren't I mean? Making you read through my loooong boring post first? Actually, the yard glacier, which is now just a dirty, disgusting pile of snow, is truly ugly and that is why it has been placed at the bottom. 

Today and tomorrow are busy days for my boys and me. We are heading out of town early Thursday morning for a little vacation [insert excited squeal here]. Our boys get to spend a couple nights with my dad and stepmom in North Carolina while Dan and I attend a friend's wedding in South Carolina. I've never been to SC before! Any suggestions about what we should check out in the Charleston area?

As is the case before any vacation, I have a million things to accomplish before bedtime tomorrow night. I'm wishing I had more of these stuffed peppers leftover so we wouldn't need to think of something to make for dinner tonight. We ate every morsel in less than 24 hours. If you are looking for a healthy, spicy (or not--doesn't have to be), delicious dinner, you have found it!

Preheat your oven to 350 degrees F. Pour a half inch of water into the bottom of a 9x13 baking dish and set aside.

Using a sharp knife, cut a circle around the stems of 4 large (or 6 small) red or green bell peppers. Twist and remove the stems. With a knife or side of a spoon, remove the ribs and seeds from the insides of the peppers. Rinse out with water and set aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Add 1 to 2 finely chopped jalapeño peppers to the skillet. (Omit this step completely if you wish to avoid spice.)

Cook for 3 minutes, or until the peppers are soft and fragrant.

Add to the skillet:

1 cup cooked chicken, shredded

15-oz. can corn kernels, drained

14.5-oz. can diced tomatoes (use a flavored variety if you're feeling saucy)

15-oz. can black beans, drained

1 bunch green onions, sliced (white and light green parts only)

1/4 cup fresh cilantro, chopped

Juice from 1 lime

Salt and pepper, to taste

Cook the mixture over medium-low heat, stirring frequently, until heated through, about 5 minutes.

Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes. 

Sprinkle 1/2 cup shredded cheddar cheese (total) over the tops of the peppers and place back in the oven for an additional 3 to 5 minutes, or until the cheese is melted. Quite honestly, if you want to slim the recipe down, avoid the cheese altogether and it will be just as tasty. I added it simply to capture a prettier photo.

We LOVE these! Hoping you do, as well! 

 

Mexican Stuffed Peppers

Whether you make these spicy or mild, they are so delicious!

Serves: 4-6 peppers

Total time: 1 hr

Mexican Stuffed Peppers


Ingredients:
 

  • 4 large (or 6 small) red or green bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1-2 jalapeño peppers, stems removed and finely chopped
  • 1 cup cooked chicken, shredded
  • 15-oz. can corn kernels, drained
  • 14.5-oz. can diced tomatoes
  • 15-oz. can black beans, drained
  • 1 bunch green onions, sliced (white and light green parts only)
  • 1/4 cup fresh cilantro, chopped
  • Juice from 1 lime
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese
Instructions:
  1. Preheat oven to 350 degrees F. Pour a half inch of water into the bottom of a 9x13 baking dish and set aside. Using a knife, cut a circle around the stems, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
  2. Heat the olive in a large skillet over medium heat. Add the jalapeño peppers and cook for 3 minutes, or until soft and fragrant. Add the chicken, corn, tomatoes, beans, green onions, cilantro, lime juice, salt and pepper. Cook mixture over medium-low heat, stirring frequently until heated through, about 5 minutes.
  3. Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish. Bake in preheated oven for 20 to 25 minutes. Sprinkle the cheese over tops of the peppers and bake for an additional 3 to 5 minutes, or until cheese is melted. Serve warm.

 

 

 

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Reader Comments (6)

How much time do you have in Charleston?....whatever it is it's never enough!! So much history, lovely old homes and bulildings, shopping and food!!!...be sure and go out to the beach ~ Sullivan Island or Isle of Palms!
Have a fun and safe trip!

04.9.2013 | Unregistered CommenterTerry

This is amazing:) Love it!

04.10.2013 | Unregistered Commentermadscar

That's probably not that odd of a request in Minnesota... Plus, your neighbor is probably Minnesota Nice and wouldn't dare act like it was weird even if he/she thought it was! (My daughter's blog post today was about being Minnesota Nice... incorporatingcolor.blogspot.com... It was all so true!)

These stuffed peppers look absolutely amazing...thanks for sharing!!!

These look amazing. And all the different flavors all rolled up into one. My mom makes the same thing but with rice and ground beef.

04.23.2013 | Unregistered CommenterAnxhela

sounds delish!!!

04.7.2014 | Unregistered CommenterElaine

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