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Hello, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, healthy southwestern stuffed peppers. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This video is about Healthy Recipe: Southwestern Stuffed Peppers. These stuffed peppers get all jazzed up with a robust filling of Southwestern spices, quinoa, corn, black beans and cilantro. Quinoa is one of the healthiest grains you can eat and it is loaded with protein, fiber and magnesium.
Healthy Southwestern Stuffed Peppers is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Healthy Southwestern Stuffed Peppers is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have healthy southwestern stuffed peppers using 13 ingredients and 13 steps. Here is how you cook that.
Active ingredients of Healthy Southwestern Stuffed Peppers:
- Take stuffed peppers
- Get 8 large bell peppers, I like red or orange
- Take 1 lb lean ground beef/ 93% or leaner
- Get 1 packet knorr brand spanish rice
- Take 1 1/4 cup frozen corn, thawed
- Prepare 1 1/2 cup black beans, fresh or canned
- Take 1 garlic clove, minced
- Make ready 1/2 cup white onion, finely chopped
- Take 1 dried ancho pepper
- Make ready 1 tsp salt
- Make ready 1 tbsp olive oil
- Make ready 1 tsp chili powder
- Take 1 tsp smoked spanish paprika
It's good for four to six months, and. These Southwestern stuffed peppers are filled with quinoa, corn, green onions and black beans. Just toss ingredients together, load onto a pepper and bake. In a large bowl, mix together quinoa, black beans and corn.
How to Process To Make Healthy Southwestern Stuffed Peppers:
- Soak the ancho pepper in the hottest tap water. Cover entire chili. Let soak 15 minutes to rehydrate.
- Wash and dry peppers. Cut the very top off and remove seeds. Be careful to leave pepper whole.
- Prepare Spanish rice according to package directions.
- Remove ancho from water after the 15 minutes. Cut off stem and cut lengthwise. Remove seeds. Now give it a medium dice cut. Set aside.
- In a large skillet over medium heat add oil.
- Add beef to pan and sprinkle with the salt. Brown beef until no pink shows. Break beef apart in skillet to resemble a crumbly texture. Remove from heat.
- In the same pan, Saute the onions for 4 minutes.
- Add garlic, cook 30 seconds.
- Turn off heat. Mix in the beef to the pan and add corn, beans, diced ancho pepper, cooked rice, chili powder and paprika.
- In a small roasting dish add whole peppers. Place them close together so they will stand up.
- Fill each pepper with the meat mixture. Cover with tin foil and bake at 350°F fahrenheit in a preheated oven.
- Cook covered for 30 minutes.
- Recipe by taylor68too.
Toss with spices, vinegar and oil. Sprinkle inner part of peppers with some salt and. Add to Meal Plan Add to Journal ★. These Southwestern Turkey Quinoa Stuffed Peppers are packed with a punch of tex-mex flavors, filled with healthy ingredients for a guilt I don't think I've ever had stuffed peppers, but your photos just made me want to make them soon! Love the southwest flavours in this, they look amazing!
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