Monday, August 20, 2012

Southwestern Stuffed Peppers~SRC Day!

Today is reveal day for The Secret Recipe Club and this month I was so lucky to be assigned the blog, Inquiring Chef. The blog is written by Jess, an American living in Bangkok with her husband Frank. Please stop by and see all her mouthwatering recipes and interesting posts about her amazing life! I was thrilled to see a recipe for southwestern food, as I dearly love the flavors and scents. Just yesterday I was at the grocery, and I realized that there was an incredible aroma in the air, and I was still in the parking lot!! As I walked closer to the store, I realized that the employees were roasting New Mexico Hatch Chili Peppers out in front of the store. Oh my goodness, there is nothing better. My nose was in heaven, and I didn't want to go in to the store. The peppers had just arrived, and the store will roast them for free, if you purchase a case. Unfortunately, I can not use an entire case, but I am glad a lot of people can, because I got the benefit of that satisfying, comforting scent that stayed with me all day, and just made me sigh with pleasure. Oh, so good! 

Anyway, back to this incredibly, wonderful Southwestern Style Stuffed Peppers recipe!
You must make this! You will love it! I am giving you the recipe amounts as Jess wrote it. I cut it in half when I made it, as there were only two of us eating, and we ate every bit of it. I did add corn to the recipe and I left out the cilantro. I served them with a steak for my husband and a chicken breast for me. Yum!
Southwestern Stuffed Peppers
4 medium Bell Peppers (any color)
1 1/4 cup Grated Cheddar Cheese
2 cups Cooked Rice (brown or white)
3/4 cup Black Beans
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
3/4 cup Salsa
1/2 small Onion, finely chopped
1/2 cup Cooked Corn
3 tablespoon Cilantro, chopped (more for garnish)
Sour Cream (optional for serving)

Preheat your oven to 375 degrees.

Thie first thing I did was make my beans from dried ones. 
I don't eat much salt, and canned beans have salt.
You have to start your beans the day before for best results!
 Fill a bowl with water, and pour your beans in.
Rinse the beans thoroughly to remove dirt..
Sort them to get rid of any bad beans or possibly stones.
I sort them as I place them in the pot I will be cooking them in.
Add 3-4 cups of cold water for every 1/2 lb of beans.
Let the beans soak overnight, or at least for 6-8 hours.
Then drain the water, rinse again, and add 6 cups of hot water
to the beans. Simmer the beans until desired tenderness is
achieved, about 1 1/2 to 2 hours. You should lid your pot,
but leave a little escape for the steam. You can't see
mine, but it is on the side.
Slice your peppers in half, lengthwise.
Scrape out the core and remove the seeds.
Set 1/4 cup of the cheese aside.
In a large bowl, combine the 1 cup of cheese and the cooked rice.
Add the black beans.
Also add in the chili powder, cumin, salt, salsa,
corn and onion. Add the cilantro also.
Mix all the ingredients together.
Doesn't it look so gorgeous?
Gotta love the colors!!
Spray your baking dish with pan spray, and then
arrange the peppers in the dish.
Place the rice mixture into the peppers. Pack it
gently to compress  it to get in all the
nook and crannys of the peppers.
Bake the peppers until the rice starts to turn
golden and crisp on the top, and the peppers soften,
15-20 minutes.
Remember that 1/4 cup of cheese we
set aside in the beginning of the recipe? 
Sprinkle that cheese over the peppers and continue
baking the peppers until it melts, about 3-4 minutes.
Remove the peppers and place them on the plate.
Serve immediately, topping with sour cream if desired.
Thanks for joining me!

Thanks Jess, for a wonderful recipe that I will make again and again!


  1. A perfect choice for SRC. These would be great for dinner in the near future!

  2. Love any kind of stuffed peppers...these look absolutely delicious!

  3. What a great Idea to make stuffed peppers as a side dish, I usually do them for main course, I'm loving it, have to keep it mind when I am planning our usual boring vegetable!

  4. You are so very welcome - this is one of my favorites! The corn addition looks fantastic - thanks for the great idea!

    1. Delicious! This recipe is being added to my menu plan :)

  5. Now I have a problem. I just told another SRC member that I was going to make her quinoa stuffed peppers tomorrow night and now these look equally as good! Decisions, decisions. Well, we love stuffed peppers so both will get made for sure. These look fantastic, I so love black beans! Great SRC choice!

  6. I'm on the same boat as Debbi - it's stuffed peppers galore this SRC :) This looks fantastic and is a must try!

  7. Hi Teri,
    I just love your Southwestern Peppers. Thanks for sharing and hope you have a great day.
    Miz Helen

  8. wow looks delicious. I cooked from your blog do drop by and check the post.

  9. Gosh, now I have a huge craving for Mexican food! I think this would satisfy me perfectly...lovely SRC pick, Teri~

  10. Jess has a great blog and this was a great recipe pick.

  11. I love stuffed peppers and anything southwestern. Great pick!

  12. Love the southwestern flavors and such a colorful dinner, so appetizing.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Chicken Satay Noodle Salad.

    Cook Lisa Cook

  13. These look wonderful! I love stuffed peppers but never make them since my kids won't eat them. I think I just might have to anyways =o) And I love the red peppers. They are so pretty!

  14. Southwest flavor is always on the top of my list. Great choice.

  15. this would be a fabulous option for the next time we have a bbq :)

    happy src reveal from a group d member!

    xo, kristy

  16. This looks fantastic! I have never made stuffed peppers before, but I definitely want to give them a go now. Yum!

  17. oh great, another use for my black beans :)

  18. This recipe looks to die for!! What an awesome flavour combo - I can't wait to give it a try. Excellent choice for SRC. :D