Stuffed Bell Peppers Southwest Style Sandra Lee, Semi-Homemade |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is for stuffed bell peppers southwest style. It is from Sandra Lee's Semi-Homemade magazine August/Sept. 2009. It is delicious and filling. The kids enjoyed it too. It is fast and to table in no time. If you want a bigger kick use hot sausage if not use mild. If you can't find McCormick Grill Mates mix, I found a generic in the packet section of the local supermarket. Beware you might have extra filling depending on your pepper size so buy another pepper or save the filling and serve as leftovers the next day. Good stuff. Enjoy! ChefDLH Ingredients:
3 green bell peppers, halved, seeds removed |
1/2 cup water |
1 (1 lb) package ground pork sausage |
1 (15 1/4 ounce) can corn, drained |
1 (15 ounce) can black beans, drained |
1 (14 1/2 ounce) can diced tomatoes |
1 cup cooked rice |
1/4 cup diced green onion |
1 (1 1/4 ounce) envelope marinade (southwest style flavor , divided, mccormick grill mates ) |
1 cup shredded monterey jack cheese |
Directions:
1. Preheat broiler. Line a baking sheet with aluminum foil.
2. Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
4. Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
5. Serve immediately.
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