A Southern Grace: eyeball pleaser

October 31, 2017

eyeball pleaser

Yum

Fajita stuffed peppers. While my previous stuffed peppers were good, these were better on all counts.


Not only do I prefer these ingredients and seasonings (corn, black beans, and cumin are a winning trio in my book), they just look better! They're so colorful, and you can see that there are some components that will contribute to texture when you take a bite.


As long as our garden keeps spitting out peppers (though we did have our first freeze warning this week...), I'll continue to experiment with various stuffings; however, I'll be making this version again and again!

Better Stuffed Peppers
(printable recipe)
Serves 2-3
Ingredients:
  • 2 bell peppers
  • 2 chicken breasts, poached and shredded
  • 1 cup cooked rice
  • 1/2 cup frozen corn
  • 1/2 cup cooked black beans
  • 1/2 cup prepared salsa
  • 2 teaspoons taco seasoning
  • 1 cup cheddar jack cheese
Directions:
Preheat oven to 350 degrees F. Grease an 8x8-inch (or similar) baking dish.
Cut the bell peppers in half and remove the seeds and ribs.
Combine the shredded chicken, rice, corn, beans, salsa, and seasoning.
Stuff each pepper half with the mixture, as full as you can, until the mixture is completely used.
Top with cheese.
Place the halves in the prepared dish and add a little water, about 1/4 cup.
Cover the dish with foil and bake for 30 minutes, until the cheese is melted.

18 comments:

Pam said...

Black beans, corn, and cumin - definitely a winning trio! Love these stuffed peppers. Yum!

Angie Schneider said...

I love the combo of flavours! These stuffed peppers look truly comforting and tasty, Grace.

lisa is cooking said...

Corn, black beans, and cumin is a fantastic trio! These look great, and I'm still jealous of your garden.

Food Gal said...

They say that you eat with your eyes first. In that case, I know my eyes want at least two servings of that beautiful, colorful pepper dish. ;)

Kelsie | the itsy-bitsy kitchen said...

These peppers are serious beauties! You're so lucky to be able to grow veggies. Someday I'll have a green thumb!

Marjie said...

I'm allergic to peppers, but these do look so pretty!

Emma | Bake Then Eat said...

I love stuffed peppers, there are literally thousands of ways to fill them. Which makes them perfect for dinner!

Lorraine @ Not Quite Nigella said...

Stuffed peppers are so good! I don't know anyone that doesn't love them! :D

Toaster Oven Love said...

This is my kind of comfort food, just perfect for the cooler weather and ooh how gorgeous are those red peppers! I love that you don't have to par-cook the peppers first too, can't wait to dig into a batch!

Adina said...

So simple and delicious, I would love some, I have a weak spot for stuffed peppers.

Big Rigs 'n Lil' Cookies said...

Your filling sounds delicious! Did you avoid the freeze? Sadly, we didn't and the season is over. I'm ready for a break though, just hard to let go of all the fresh options.

Gingi Freeman said...

This looks super yummy! I am a huge fan of tex-mex and this looks right up my alley! <3 - http://www.domesticgeekgirl.com

The Underground Restaurant Chef said...

This looks so good I can't stand it. What a great idea! Love it!

Marcelle @ A Little Fish in the Kitchen said...

We will love this dish, Grace!! Fajita stuffed peppers is just a delicious idea! :)

Jason said...

Delicious! I just got a bunch of new cooking supplies and can’t wait to try them with this recipe.

Agness of Run Agness Run said...

Hey, Grace. I love stuffed bell peppers but I've never filled them with these kinds of ingredients. What kind of rice do you usually use?

grace said...

@Agness: I just used leftover brown rice--I think just about anything would do!

Inger @ Art of Natural Living said...

Nice twist on the Germanic style stuffed peppers. So in (well, next year when peppers are back)!