Southwestern Stuffed Bell Peppers

These stuffed bell peppers are my absolute favorite lunch.  My co-workers tease me because I make a bunch of peppers and eat them every day for lunch during the week.  It satisfied my cravings for Mexican food.  I can't eat out at Mexican food restaurants with a lot of success since I cannot eat flour or corn.  And, they are the perfect vehicle for avocado sauce and sour cream.  Delish!


Southwestern Stuffed Bell Peppers

1 C long grain white rice, cooked
1 Tbsp olive oil
6 scallions, thinly sliced
1 lb ground meat, your favorite type
1 C frozen corn, optional
1 - 4.5oz can chopped green chilis
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne powder
4 oz pepper jack cheese, grated
4-6 bell peppers, halved lengthwise, seeded
1/2 C sour cream or greek yogurt

Heat oven to 375 degrees.

Heat oil in a large skillet.  Add scallion whites and beef and cook until meat is no longer pink, 3-5 minutes.  Stir in corn, chilis, spices, salt and pepper to taste, cooked rice and half of the grated pepper jack cheese.

Arrange the bell peppers cut side up in a 9 x 13" baking dish.  Spoon beef filling into each pepper.  Add 1/2 C water to the dish, cover the dish with foil and bake until the peppers are soft, 30-40 minutes.  Uncover and sprinkle each pepper with the remaining grated pepper jack cheese and bake until browned, 5-7 minutes.

Top with sour cream, scallion greens, salsa or creamy avocado sauce as desired.  Enjoy!