Baked Southwestern Stuffed Peppers

              Hello everyone and I hope you are all off to a great April. I have been busy as always down here in Ocala. Chris and I actually had this idea while working on our Aquaponics system over the past few weeks. We love to use peppers in all our dishes as you may have seen. A stuffed pepper is a meal that we all are familiar with and I am sure there are hundreds of different varieties and variations to this great recipe.

               Well Chris and I love the idea of how a good pepper can act like a cool bowl and infuse its light and sweet flavor into a stuffing. Also we at TCC love to come up with great combinations of things to give a recipe our own twist. This recipe is a great chance to experiment with different flavors and ingredients to make your stuffing.

                 I was so excited about this dish and shared my idea with my wife and as they say excitement can be infectious. She too was bitten by the pepper bug and added her own ideas to what would be a great meal. Before I get into my recipe I’d like to take a quick second and give you the readers a little info about the pepper and all the great things that it adds to our food.

                Here is a little info from good old Wikipedia. Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world’s largest pepper producer, followed by Mexico. Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.”

Now you have a little bit more info when it comes to this great and tasty vegetable. So for our recipe this week here is what you will need


  • ·        1 ½ lbs. lean ground beef
  • ·        4 medium sized sweet peppers of various color
  • ·        1 can black beans
  • ·        1 ½ ears of yellow corn
  • ·        ½ red onion
  • ·        ½ white onion
  • ·        1 teaspoon chili powder
  • ·        1 teaspoon cumin
  • ·        Mrs. Dash: southwest chipotle seasoning to taste.
  • ·        ½ teaspoon Adobo seasoning
  • ·        1 can unsalted diced tomatoes
  • ·        ¼ cup of uncooked orzo pasta
  • ·        4 cloves of garlic
  • ·        3 cheese mix shredded.
  • ·        1 can tomato sauce.  

 First cut the tops off your bell peppers and wash out making sure that all the seeds are out. Also remember to keep the tops of the bell peppers. Bring some water to a boil and cook your Orzo about 5 minutes. Next cut up and sauté your vegetables in a wok with a little olive oil; cook for about 5 minutes, until the onions and peppers are translucent and tender. Next add your meat and stir till browned as well as your spices. Once the meats are browned take off of heat and add the tomatoes and orzo. This should cool down the stuffing somewhat.

Next fill the hollowed out bell peppers with the stuffing and top with some shredded cheese. Remember to reuse the caps of the bell peppers to help hold the stuffing in. Place the freshly stuffed peppers in a Pyrex baking pan and pour in 1 can tomato sauce to cover the bottom.  Preheat your oven to 350 degrees and place your peppers in for 20 minutes.

Take out and place on a plate with a little tomato sauce and there you go.  Try it out and let me know what you think.

Feed you next time!


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