Southwest Stuffed Peppers

I recently had a conversation with a coworker about stuffed peppers. I never quite understood the fascination with stuffed peppers-probably because I had never tasted them. Many questions swarmed in my mind… Do you eat the stuffing, then the pepper? Do you cut the pepper and eat it with the stuffing? Does the pepper really add flavor to the other ingredients?

The answers are no, yes, YES!

These are definitely worth going out of your comfort zone and trying! As you enjoy it, cut up each pepper and make sure each bite consists of pepper and the stuffing. As the pepper softens, it adds flavor to the rice.

Recipe-Makes 8 halves

1 cup rice
6 scallions, sliced
1 cup frozen corn
1 teaspoon cumin
4 oz cheese, divided
Salt and pepper
4 bell peppers, halved
1/2 cup plain Greek yogurt

Directions

Preheat oven to 375.  Cook the rice according to box directions.  Over medium heat, heat oil and scallions.  After 3 minutes, add in corn, cumin, rice, 1/2 cup cheese, salt, and black pepper. Add more oil if necessary.

In a 9 inch by 13 inch baking pan, place halved peppers face up.

Divide mixture between peppers.  Add 1/2 cup water to dish.  Cover with aluminum foil and bake 30-40 minutes or until peppers are soft.  Add 1/2 cup cheese and bake until melted.  To make yogurt drizzle, mix yogurt and 1/4 cup water.  Sprinkle over top.

Adapted from Real Simple

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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