These Southwest Stuffed Peppers are a great super quick 30 minute meal and leftover buster to use up small amounts of leftover meats and rice.
We loved these southwest stuffed peppers which were born from an overabundance of peppers and random freezer leftovers! Stuffed peppers are such a great way to use up little bits of leftovers and turn them into a brand new meal. And I love how easy these are to customize to your tastes. You could add in sauteed veggies or cooked beans to help stretch the filling even more. Or if you wanted the stuffed peppers to be spicier you could use a spicy salsa, add in jalapenos or some hot sauce. That’s pretty much always what my husband does.
My favorite part was that lime yogurt sauce over the top! I doubled the recipe so you would have more because everyone was clamoring for more. Although I’m allergic to avocados (worst food allergy ever) I made sure to top some of the southwest stuffed peppers with avocado for my hubby.
It’s also really easy to switch up what kinds of meat you use. I used shredded pork for this particular version but you could always use shredded or ground beef, chicken, or turkey. And you could use really any kind of rice as well. Brown, white, wild. It just all depends on what you have available!
This recipe originally appeared on It’s A Keeper
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Southwest Stuffed Peppers
- 8 bell peppers
- 2 cups leftover meat like shredded pork, beef, or chicken
- 2 cups cooked rice
- 1 small can diced green chilis
- 1/4 cup salsa your choice
- 1/2 cup shredded cheese
- Avocado sliced
- 1/4 cup Greek yogurt
- 1/4 cup mayo
- 1/3 to 1/2 cup lime juice about 2 limes
Cut a small slice off of peppers on one side leaving the stem intact. Remove seeds from the interior of the pepper. Place in a 9x13 casserole pan.
Combine pork, rice, green chiles, and green salsa in a bowl. Stuff peppers with filling mixture, pressing down to really fill them.
Bake covered with foil at 400 degrees F for 25 min. Uncover and bake for additional 10 minutes.
Remove and allow to cool slightly.
Meanwhile, combine Greek yogurt, mayo, and lime juice in a small bowl.
Top each pepper with lime yogurt sauce, paprika, and if desired sliced avocado.