Wednesday, October 8, 2014

Southwestern Stuffed Peppers

When you can get your hands on some fresh, crisp bell peppers this is a wonderful way to appreciate their flavor and texture. This dish is based on one I found over at Blue Apron, I changed up a few ingredients and made it vegan. There is a lot of flavor going on in this dish as well as protein, veggies and heat. A simple salad and maybe some bread is all you need to round out this dish.
  • 3/4 cup brown rice
  • 5 cloves, garlic, minced
  • 1/4 cup Daiya Pepper Jack cheese shreds
  • 2 red bell pepper, halved lengthwise
  • 2 tablespoons almonds, chopped
  • 1/2 bunch cilantro, leaves only, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 jalapeno pepper, minced
  • 1 yellow onion, diced
  • 1 package Tofurky chorizo crumbles
  • 2 teaspoons ground cumin

  • Fill a medium pot with water. Heat to boiling on high. Add the brown rice and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and set aside
    (I forgot to take a pic - sorry)

    While the rice cooks, preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the peppers in half lengthwise; then, using a paring knife and/or your fingers, scoop out the ribs and seeds. Roughly chop the almonds and chipotle pepper. Remove and discard the stem, seeds and ribs of the jalapeño pepper; small dice the jalapeno. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

    Heat a large nonstick skillet on medium-high until hot. Add the garlic, onion and jalapeño pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened.

    Add the chorizo, stir until well mixed with the vegetables. 

    Add the cumin, chipotle pepper and 1/2 cup of water to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. 

    Stir in the cooked rice, almonds and half the cilantro. Remove from heat and season with salt and pepper to taste.

    Cover the bottom of your baking dish (one large enough to hold all four halves) with a layer of the filling (be sure to keep enough to fill your peppers all the way.)

    Place the bell peppers on top of the filling. Season the insides of the bell peppers with salt and pepper. 

    Stuff the peppers with the filling. 

    Roast 20 to 22 minutes, or until the peppers have softened and browned. Remove from the oven.

    Top with the cheese. Return to the oven and cook, uncovered, 3 to 5 minutes, or until the cheese has melted. 

    Remove from the oven. 

    To serve place one pepper with some of the extra filling on a plate, add a salad, bread, whatever. Garnish with the remaining cilantro. Enjoy!   


    1. yum!! I love stuffed peppers.. there are SO many variations and recipe, love this!

      1. Hi Emily, thanks for stopping by my kitchen. Yes, you are correct, so many variations. This was spicy due to the chorizo, but if you aren't into spicy you could use a ground beef type protein.