Southwestern Stuffed Peppers
Tex-Mex flavors spice up this crowd-pleaser that’s equally at home as a weeknight family-friendly meal or for dinner guests. Top with salsa, sour cream, or guacamole and serve with tortilla chips.
medium to large
frozen corn kernals
can of cooked beans
Pinto, black, or blacked. Drained and rinsed
fresh or pickled jalapeno pepper
paprika or smoked paprika
Preheat the oven to 375°F, and bring a stockpot of water to a boil.
Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.
In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).
Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.
Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.