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Southwestern Stuffed Peppers

If you are cooking these peppers in a Char-Broil Big Easy you'll need a bunk bed basket to be able to cook all 6 pepper halves at once.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side
Cuisine: American
Servings: 6 servings
Author: Based on a recipe from Chile Pepper Magazine December 2015

Ingredients

  • 1 16 ounce jar salsa, divided, if cooking in the oven
  • OR 1 cup salsa if cooking in a Char-Broil Big Easy
  • 2 hot peppers minced (I used jalapenos, but you can use whatever pepper you wish)
  • 1/2 cup mushrooms diced
  • 1/2 cup fresh spinach chopped
  • 1 cup shredded habanero jack cheese plus more for garnish
  • 3 tablespoons sour cream
  • 1 15 1/2 ounce can beans (black beans, kidney beans, pinto beans, whichever you prefer), rinsed and drained
  • 3 eggs beaten
  • Salt and pepper to taste
  • 3 bell peppers halved lengthwise, seeded, with membranes removed
  • Fresh cilantro chopped, for garnish

Instructions

Cooking in the oven

  • Preheat oven to 400 F if cooking in the oven
  • Evenly spread out half of the salsa in the bottom of a casserole dish.

Cooking in the Big Easy

  • Fire up your Char-Broil Big Easy.

Then...

  • In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
  • Add the beaten eggs and season with salt and pepper. Mix well.
  • Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
  • Serve garnished with more cheese and chopped fresh cilantro, if desired