<< Back

Southwestern Stuffed Peppers

1 c long grain white rice

1 tbsp olive oil

6 spring onions, from Piney Mountain, thinly sliced, white and green parts separated

1/2 lb ground beef from Smithfield Farms

1 cup fresh corn from Rex or Earth Spring

Fresh chopped green chilies

1 tsp ground cumin

4 ounces pepper jack from Sunset Valley

kosher salt and black pepper

4 large bell peppers, halved lengthwise, ribs and seeds removed (your choice of variety)

1/2 cup plain yogurt from Sunset Valley

Homemade salsa, for serving

Heat oven to 375. Cook the rice according to directions.

Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a wooden spoon, until no longer pink, 3-5 minutes. Stir in the corn, chiles, cumin, cooked rice, 1/2 cup of the cheese, 1/2 tsp salt and 1/4 tsp black pepper.

Arrange the bell peppers, cut side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the bell peppers and 1/2 cup water to the dish, tightly cover with foil, and bake until the peppers are soft, 30-40 minutes. Uncover and sprinkle with the remaining cheese and bake until browned, 5-7 minutes more.

Drizzle peppers with yogurt and top with salsa & scallion greens.

CSA Snapshot

Mailing list sign-up