Thursday, June 28, 2012

Spicy Southwest Stuffed Peppers

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Hit up the market this weekend and make these fresh and summer bountiful spicy stuffed peppers. You can't go wrong with adding layer after layer of awesomeness! These are super easy and could work as a main dish or a side. I even think stuffed mini peppers would make a cute appetizer...humm... fourth of July?! We have been making these a lot lately. I just feel like I can get so creative with layer-type meals like this...plus there is so much color in it! Did I mention how much I love color...ha! Even in my food, yes. :)

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Preheat your oven to 375 degrees. Cut your pepper in half and place on cookie sheet to roast for 15 minutes. In the mean time chop open that juicy jalepeno and scoop out the seeds. Dice it up. Chop the onion and garlic as well.

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Place a tablespoon of olive oil in pan over medium and add chopped onion and garlic. Saute for 3 minutes.

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Add water, beans, corn, jalepeno and spices. Stir until heated through...yum, it really starts to smell good now. :)

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Add a few squirts of lime juice for flavor. 

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When the mixture is cooked through, scoop into roasted peppers. Pile it up high and shred yummy cheese over top. Go crazy with it! You can never have too much cheese. We used Trader Joe's raw milk cheddar, but any will do.

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Then put back in the oven and roast a few more minutes until the cheese is melted. Now is the fun part...layer it up! Salsa, diced avocado, chopped fresh cilantro, etc. etc. and whatever else sounds delish. The possibilities are endless! Oh. My. Goodness! It is delightful for sure. :)

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Spicy Southwest Stuffed Peppers
1 large red bell pepper
1/4 white onion, diced
1 garlic clove, mashed
1/2 jalepeno, diced
1/2 cup cooked black beans
1/2 cup whole corn kernels
1 tbsp. water
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. sea salt
1/2 shredded cheese 
toppings of choice: 
(diced avocado, salsa, tomoatoes, cilantro, sour cream, etc)

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