Dinner · Side dish

Southwest Stuffed Peppers

Inspiration can come from anywhere.

Sometimes I’m inspired by a meal I’ve eaten in a restaurant. Sometimes I’m inspired by other blogs or magazine articles. Sometimes I’m inspired by ingredients already in my kitchen. And sometimes I’m inspired by friends.

A friend inspired these stuffed peppers.

I’ve been wanting to make stuffed peppers for ages, but they always took a back seat to other meal ideas. Then a friend showed me a picture of stuffed tomatoes and that was it: I finally had the motivation to make these stuffed peppers.

They’re as easy as … I was going to write pie and then I realized that pie isn’t so easy. But these? Super easy. And very tasty. I stuffed these with couscous, corn, black beans, red bell peppers, cilantro and smoked Gouda. The possibilities are endless. I think next time I’ll try orzo, sun-dried tomatoes, chickepeas, basil and mozzarella.

Have fun. Play around with flavors. Be inspired.

Stuffed peppers

4 bell peppers (I used red and yellow)

1 cup of cooked couscous (or quinoa)

1 cup black beans

1 cup corn

1/2 bell pepper, diced

1/2 red onion, diced

1-2 cloves of garlic, chopped

handful of cilantro, chopped

handful of shredded smoked Gouda

1/2 teaspoon cumin

1/2 teaspoon (smoked) paprika

dash of cayenne pepper

salt and pepper, to taste

Directions

Preheat the oven to 400 degrees

Prepare the peppers: Chop off the top of the peppers (or slice them in half) and scoop out the seeds and ribs. Place the peppers in a microwave safe bowl, cover with plastic wrap and microwave for 5 minutes.

For the filling: Mix all the other ingredients, except the cheese, in a large bowl. Taste the filling and adjust your spice levels as needed.

Assemble the peppers: Spray a baking dish with cooking spray. Place the peppers in the dish and stuff the peppers with the couscous mixture to the top. Top with cheese. Bake for 15-20 minutes, just until the mixture is heated through.

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