These Southwest Stuffed Peppers are a fun twist on a classic recipe! They’re one of our favorite easy crock pot recipes.
So my father in law works in the agriculture business selling seeds to farmers. I’ve always thought that was awesome, maybe because I grew up in the big city of Los Angeles. Farm country seemed like such another world. Who would have thought I would marry into it.
Although we still live near LA, we get to reap the benefits of living near my in-laws like when my father in law stopped by and dropped off a grocery bag filled with green peppers. I used some here and there but didn’t know what to do with them all. Then that month’s Rachel Ray magazine cover inspired me! Stuffed peppers were in our future.
I decided to see what I had in my freezer for meats. I often will save leftover meats if there is just a little bit left and stick it in the freezer. Leftover meats is just perfect for a dish like this or like Peanut Chicken Rice Bowls or to throw in empanadas or Sausage and Veggie Spaghetti. For this all you need to do is add some rice and a little salsa and you have a super yummy main dish! Try this great instant pot version-Instant Pot Stuffed Peppers.
How do you reinvent leftovers?
If you like this recipe, make sure you sign up for It Is a Keeper’s email newsletter! You’ll receive a FREE Kitchen Cheat Sheet Printable as a thank you!
SCROLL DOWN TO THE BOTTOM FOR THE PRINTABLE RECIPE.
Here are some other recipes you may like:
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Southwest Stuffed Peppers
- 2 cups shredded pork or ground beef
- 2 cups prepared rice, white or brown
- 1 small can diced green chiles
- 8 peppers, green or red
- 1/4 cup green salsa
Lime Yogurt Sauce:
- 1/4 cup Greek yogurt
- 1/4 cup mayo
- 2 cup limes squeezed, about 1/3 to 1/2 lime juice
- Sliced Avocados
- Cut a small slice off of peppers on one side leaving the stem intact. Remove seeds from the interior of the pepper. Place in a 9x13 casserole pan.
- Combine pork, rice, green chiles, and green salsa in a bowl. Stuff peppers with filling mixture, pressing down to really fill them.
- Bake covered with foil at 400 degrees F for 25 min. Uncover and bake for additional 10 minutes.
- Remove and allow to cool slightly.
- Meanwhile, combine Greek yogurt, mayo, and lime juice in a small bowl.
- Top each pepper with lime yogurt sauce, paprika, and if desired sliced avocado.