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).
Servings 6 servings
- 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
- ground black pepper
- 3 bell peppers halved lengthwise, seeded, with membranes removed
- cilantro chopped, for garnish
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: 165kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 754mg | Potassium: 515mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 100mg | Calcium: 194mg | Iron: 1mg