Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.
These peppers were no exception. They were just 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).
I served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.
Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.
You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.
Also try my sausage-stuffed peppers made on the Big Easy.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Southwestern Stuffed Peppers on the Char-Broil Big Easy
- 2 cups salsa divided, if cooking in the oven, 1 cup if cooking in a Char-Broil Big Easy
- 2 hot peppers minced
- 1/2 cup mushrooms diced
- 1/2 cup spinach chopped
- 1 cup habanero jack cheese shredded, plus more for garnish
- 3 tablespoons sour cream
- 1 15 1/2 ounce beans rinsed and drained
- 3 eggs beaten
- kosher salt
- freshly ground black pepper
- 3 bell peppers halved lengthwise, seeded, with membranes removed
- cilantro chopped, for garnish
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.
- 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
Nutritional values are approximate.