Cook and Tell: Southwestern Stuffed Peppers

16 Sep

Hello loyal blog readers. I know I have been MIA for a long time now. But the parenting thing, the work thing and the photography thing have been keeping me busy. I am, however, happy to report that I’ve been making an effort to get back to the cooking thing. I’ve organized my Pinterest recipe boards and I am putting them to use. No better day than a Sunday and nap time to get some cooking done.

Today I present to you my version of Southwestern Stuffed Peppers. My inspiration for this is Simply Love Food’s Southwestern Stuffed Peppers.

Cook and Tell: Southwestern Stuffed Peppers

Recipe Type: Entree
Cuisine: Southwestern
  • Bell Peppers
  • Rice
  • Ground Beef
  • Black Beans
  • Thawed frozen corn
  • Cilantro
  • Shredded Cheese (I used a mix of cheddar and monterey jack)
  • salt
  1. Half the peppers lengthwise, remove seeds and place in a casserole dish. Pour a small amount of water in the casserole dish to prevent the peppers from burning during baking.
  2. Cook the rice according to package directions
  3. Mix the rice, meant, black beans, corn, cilantro and salt.
  4. Stuff the peppers with the mixture.
  5. Top with shredded cheese.
  6. Bake at 375 degrees Fahrenheit for 40 minutes.


Happy pinning, recipes and otherwise!

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