Southwest Stuffed Peppers

I absolutely love this time of year! I've been eating as much fresh, local produce as I can get my hands on, but it's been so crazy hot that I've been avoiding turning my oven on as much as possible.  When I saw this recipe for Southwest Stuffed Peppers on the Taste of Home site that's done via the stove top and the microwave, I jumped on it!

I'm not a big fan of green peppers, but I'll eat orange, red and yellow ones all day, so that's what I used.  The beef mixture comes together really quickly, and it froze great too.  I plan on adding some black beans to the next batch. This was a great main dish meal, and would also make great appetizers if made in the mini/baby bell peppers that are available now.

I hope you're enjoying #FarmersMarketWeek as much as I am!  I'm printing and pinning recipes like crazy.  You can check out what the rest of the #FestiveFoodies are making today by following the links at the bottom of the post.

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Southwest Stuffed Peppers
1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups water, divided
4 medium green peppers (I used orange and yellow)
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional
In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture.

Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.

    Wednesday #FarmersMarketWeek Recipes


    1. My husband has been wanting stuffed peppers, but I was lacking the motivation to follow through. Thanks for the inspiration!

      1. I had the craving, but kept nixing it due to the heat. So happy I found this recipe!

    2. Ooo it's been ages since I've made stuffed peppers, and I'm super excited about your southwest version. I'm sure my husband and I will love it!

      1. I definitely need to make them more, I forgot how much I love them!

    3. What are we going to do when summer is officially over??? I'm not ready for all of the farm-fresh produce to disappear!!!

      1. I know! I'm trying to make and freeze things that will help recall summer in my mind when there's two feet of snow out there :)

    4. I love the mini idea! So different for an appetizer!

      1. Right? I see these happening a lot for football season!

    5. These looks so good! The perfect way to use up the peppers in my garden

      1. I wish I could grow my own, but I'm terrible with plants. Luckily, there are several farms nearby :)


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