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Southwestern Stuffed Peppers on the Char-Broil Big Easy
These peppers were unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).
Course Side
Cuisine American
Keyword bell pepper, Big Easy, Char-Broil, southwestern
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 6 servings
Calories 165 kcal
2 cups salsa divided, if cooking in the oven, 1 cup if cooking in a Char-Broil Big Easy 2 hot peppers minced ½ cup mushrooms diced ½ cup spinach chopped 1 cup habanero jack cheese shredded, plus more for garnish 3 tablespoons sour cream 1 15 1/2 ounce dark red kidney beans rinsed and drained 3 eggs beaten kosher salt ground black pepper 3 bell peppers halved lengthwise, seeded, with membranes removed cilantro chopped, for garnish
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
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.
Calories: 165 kcal | Carbohydrates: 12 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 102 mg | Sodium: 754 mg | Potassium: 515 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 2957 IU | Vitamin C: 100 mg | Calcium: 194 mg | Iron: 1 mg