Southwest Stuffed Peppers with Spicy Bread Crumbs

Southwest Stuffed Peppers with Spicy Bread Crumbs

Ingredients

  • Spicy Bread Crumbs:
  • 4 slices Bon Matin Multigrain bread, toasted and cooled completely
  • 1 1/2 tsp (7 mL) chili powder
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (1 mL) each chili flakes, salt and pepper
  • 4 tsp (20 mL) olive oil
  • Southwest Stuffed Peppers:
  • 2 tbsp (30 mL) olive oil
  • 3/4 lb (350 g) lean ground beef
  • 1 tsp (5 mL) each chili powder and ground cumin
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/3 cups (325 mL) tomato salsa
  • 1 cup (250 mL) cooked rice
  • 1 cup (250 mL) frozen corn kernels
  • 4 red bell peppers, halved lengthwise and seeded
  • 1 cup (250 mL) shredded Tex Mex Cheese
  • 1/4 cup (60 mL) finely chopped fresh cilantro

Directions

    Spicy Bread Crumbs:
    In food processor, combine toast, chili powder, garlic powder, chili flakes, salt and pepper; pulse until coarsely ground. Toss with oil; set aside.

    Southwest Stuffed Peppers:
    Preheat oven to 400°F (200°C).
    Heat oil in large skillet set over medium‑high heat; crumble in beef and season with chili powder, cumin, salt and pepper.
    Cook, breaking up meat, for 5 to 7 minutes or until golden brown.
    Add onion and garlic; cook for 3 to 5 minutes or until softened.
    Pour in salsa; bring to boil. Reduce heat; simmer for 12 to 15 minutes or until slightly thickened.
    Stir in rice and corn.

    Place pepper halves in 13‑ x 9‑inch (3.5 L) baking dish; spoon in beef mixture.
    Sprinkle with cheese and Spicy Bread Crumbs.
    Cover with foil.
    Bake for 25 minutes; remove foil and bake for 10 to 15 minutes or until peppers are tender, filling is heated through and topping is golden brown.
    Let stand for 5 minutes. Garnish with cilantro just before serving.

    Tips:
    • Substitute canned, drained and rinsed black beans for corn.
    • Use salsa verde for a delicious variation.
    • Serve with pickled jalapeños, sour cream and guacamole for a Southwest‑style fiesta!