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Southwestern Stuffed Peppers on the Char-Broil Big Easy
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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
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 165kcal

Ingredients

  • 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

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

Notes

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.

Nutrition

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