Fiesta Stuffed Peppers
Growing up stuffed peppers were a big part of our weekly meal plan, especially in the summer when we could get fresh peppers. This recipe is a spin on a meal from my childhood, we hope you give it try and enjoy!
· 1 LB of Ground Chuck
· 1 Medium Sweet Onion
· 1/2 Can of Fiesta Southwest Corn
· 1/2 Can of Seasoned Black Beans
· 1 24oz Jar of Chunky Salsa
· 1 1/2 Cups of Water
· 1 Cup of Uncooked Long Grain Rice
· 1 8 oz. Mexican Blend Cheese
· 2 TBS of Southwest Rub, divided
· 6 Bell Peppers
In a large skillet brown your burger, add your onion and cook until translucent. Season with half of the Southwest Rub. Once the onions are done add the Corn, Beans, Salsa, Rice and Water. Mix thoroughly; add the rest of the seasoning, cover and let simmer for 20-30 mins or until rice is done and liquid is gone.
While the filling is simmering prep the peppers.
To make this recipe/process quicker I clean each pepper and add to a microwave safe dish with a bit of water in the bottom and cover.
Place in the microwave for 4-5 minutes. I set my BGE up to cook direct at 300 degrees.
Once your filling mixture is done place the peppers in an aluminum pan.
Fill each pepper using a spoon. I put a layer of the filling followed by a layer of cheese until the peppers were full. Then topped the peppers with a sprinkle of cheese. I placed them on the BGE for about 20 minutes or until the cheese was completely melted. Pull them off and let sit for 10 mins.
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