Harvest season is upon us and there is no better way to honor the bounty than with these loaded stuffed peppers!
The late summer/early fall produce is so colorful, fresh, and fun that hitting up the farm stand and creating this dish was a delight. To fill the huge red sweet peppers I used super sweet local corn, firm ripe tomatillos, fresh hot chili peppers, local grass-fed ground beef, and organic raw jack cheese. I topped them with tangy sour cream, spicy salsa, and more hot peppers to complete the feast!
Clearly I Have A Thing For Stuffed Peppers
It could be that they are super easy to make, and that they are low-carb and grain-free. But most importantly they are a delicious way to serve a complete dinner in a nice tidy package. They are easy to make ahead of time and cook to order when having company. They are also so delicious as leftovers and make a perfect weekday lunch!
Try my other stuffed pepper recipes too!
Ricotta, Mozzarella and Herbed Tomato Sauce Stuffed Bell Peppers – Low-Carb and Keto Friendly
Homemade Sausage, Chard And Cheddar Stuffed Bell Pepper
Southwestern Style Stuffed Peppers
Sweet peppers are stuffed to the brim with grass-fed ground beef, sweet corn, tomatillos, hot peppers and jack cheese creating a perfect late summer or early fall meal!
Ingredients
- 8 Large Mild Peppers, Bell Peppers, Italian Peppers or Poblanos will work well
- 1/4 Cup Tallow, Lard, Ghee, or Avocado oil
- 2 Pounds Grass-fed Ground Beef
- 2 Teaspoons Salt, To taste
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Large Sweet Onion
- 4-5 Cobs Fresh Corn
- 3/4 Pound Fresh or Canned Tomatillos
- 8 Ounces Raw Jack Cheese
- 3 Jalapeño Peppers
- 2 Serrano Peppers
- 1/2 Cup Sour Cream
- 1/2 Cup Spicy Salsa
Instructions
- Start by preparing the peppers by slicing off one side (about 1/3 of the pepper, reserve this portion for later) leaving a deep boat for filling. Remove the seeds and stem carefully, leaving the pepper intact. Place the cleaned peppers in a baking dish.
- Dice the reserved pepper and the onion.
- In a large skillet add the cooking oil and heat it over medium high heat.
- Crumble the ground beef into the hot pan, season it with the salt and pepper and cook it until starting to brown.
- Add the diced onion and a diced reserved pepper, stir this mixture occasionally while cooking.
- Meanwhile cut the corn from the cob, and set it aside.
- Peel and dice the tomatillos and set them aside.
- Slice the jalapeño peppers lenghtwise and remove the seeds if desired. Leaving the seeds in the peppers will make a very spicy dish. I always try a small bite of the pepper to decide if I want to leave the seeds in because some jalapeños are very mild. Dice the peppers and add them to the cooking beef.
- Add the tomatillos to the beef and let them cook down (if using canned tomatillos add them whole with juice).
- While the tomatillo beef is cooking, dice the jack cheese into small squares and set it aside.
- Once the beef and tomatillos are fully cooked and the juice from the tomatillos is reduced into a nice thick sauce, remove the pan from the heat and add the corn. Stir the corn in completely. Taste this mixture at this piont and adjust the salt if needed.
- Preheat your oven to 350°.
- Mix the cheese into the beef mixture and scoop it into the peppers filling them completely. If there is extra filling (congratulations!) reserve it for topping nachos or filling quesadillas!
- Bake the peppers for 45 minuets or until the peppers are tender and the cheese is bubbly.
- Once out of the oven garnish the peppers with sour cream, spicy salsa, and serranos if desired!
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