My Taste of Yellow (Southwestern Stuffed Peppers)


Tonight I decided to go ahead and do my LiveStrong Taste of Yellow dish, which I referred to in an earlier post. I encourage everyone with a food blog to do the same! This LiveSTRONG event is hosted by Barbara over at Winos and Foodies.

Yellow foods provide excellent benefits, like supplying carotenoids, which can improve your eye health as well as protect against cardiovascual disease and some cancers. When I really think about it, I don’t eat enough yellow foods, so I will definitely try to add these to my diet more often!

Typically when I make stuffed peppers, I make the standard “gemista” I grew up on, which are basically ground beef, tomatoes, rice and seasonings stuffed into a green pepper. Today I decided to make stuffed yellow peppers, and I made them sort of Mexican/southwestern in flavor. I have to say, they were delicious!

I also wanted to make sure they were very nutritious. I used chicken sausage (TJ’s chipotle flavored) instead of pork, brown rice instead of white, and salsa and chicken broth have basically no calories. So there is a good protein, a complex carb, and some veggies!

Stuffed Yellow Peppers
4-6 yellow peppers
canola oil
1 small onion, diced
2 cloves garlic, minced
4 links chipotle chicken sausage, or other Mexican-style or spicy sausage, casings removed
3/4 cup salsa (I used a chunky version, use less if you are using a smoother/more liquid type)
1/2 cup chicken broth
cumin/chili powder/salt & pepper to taste (this will depend on how flavorful your sausage already is)
1/2 cup rice, cooked or par-cooked
1 cup cheddar/Mexican/manchengo/whatever kind of cheese you want

Preheat oven to 375.

Cut lids off peppers. Remove core, and place on a cookie sheet/jelly roll pan sprayed with oil. Spray peppers lightly, too.

Heat oil in a skillet. Add onion and cook until translucent. Add garlic and sausage. Crumble and brown sausage.

Stir in salsa, chicken broth and seasonings. Add rice and simmer for a couple minutes, absorbing some of the liquid. Remove from heat and stir in cheese.

Fill peppers with mixture. Bake for 30 minutes.

For a side, I made some black beans. I have to say that only in the past couple of years have I really started eating beans. I used to dislike them (or think I disliked them) but I have slowly introduced them into my diet and I really enjoy them. However, I tend to throw beans in something, as opposed to making them a side of their own. That is until I made them this way. These are so delicious and such an easy way to spice up black beans. We have these all the time.

The black bean recipe (and photo) has been updated.  Please visit the newer version  by clicking this link!

You’ll have to excuse the terrible picture of this. It’s not the prettiest looking thing but it tastes great.

My Taste of Yellow (Southwestern Stuffed Peppers)

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