Southwestern Stuffed Peppers Without Rice | Recipe Cart
Southwestern stuffed peppers without rice, packed with ground beef, sausage, and veggies for a delicious and hearty meal. Perfect for game day or any gathering!
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Cooking tools:
- Oven
- Jelly-roll pan
- Aluminum foil
- Oil sprayer
- Baking dish
- Skillet
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Cooling rack
- Kitchen timer
- Plate
- Oven mitt
- Colander
Ingredients
- 6-7 large bell peppers (halved (vertically, through the stem) with guts removed)
- 1 pound ground beef
- ½ pound breakfast sausage (regular or hot)
- 1 teaspoon table salt (approx 1 teaspoon and freshly ground pepper (approx 1/2 teaspoon))
- ½ teaspoon freshly ground pepper
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 medium zucchini (finely diced)
- 1¼ cup frozen or fresh corn kernels
- 1 can black beans ((15.5 oz ) drained and well-rinsed)
- 10 oz. bag of frozen riced cauliflower (cooked according to package directions (or 1 cup cooked quinoa))
- 16 ounces tomato sauce
- 1½ teaspoon cumin
- 1½ teaspoon chili powder or smoked chipotle chili powder
- ¾ cup Monterrey Jack or Cheddar cheese (shredded)
- Garnish with chopped cilantro
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