This dish took a long time to put together. Three days, in fact (really). A combination of factors (a.k.a. life) severely limited my kitchen-time and forced me to cook in spurts, with the meat filling finished one night, the sauce another, etc. As a side-effect of having an idea gestate for so long, the recipe morphed into something else. Originally, the plan was to make just a basic stuffed pepper. But while cooking the meat, I impulsively threw in the last of my homemade fajita spice, which steered the dish in a new direction. The next day while making the sauce, it dawned on me that I needed something different to suit, so I cribbed the enchilada sauce from cookieandkate.com (with a tiny modification). Finally, while putting everything together, I decided to run with the Southwest theme and topped the peppers with cheese as well as a crema-like sauce. Also, because I like to maximize the meat quotient of the stuffing, I left the rice out and instead made a quick pilaf for the peppers to sit on (for which I'll post a separate recipe, since this one's already huge). And so finally, after 3 days, the dish was done. Was it worth the wait? Oh, definitely yes.

Again here are some of my favorite flavors being used in a traditional meal, stuffed peppers. These can freeze beautifully to have ready for a super quick meal. You can add sour cream and avocado diced on top as garnish. Either way, have fun cooking!

A delicious, vegetarian version of stuffed peppers with a southwestern inspiration. Light yet filling.

You can use this as a side or add ground sausage, chicken, pork, venison or any type of ground meat and make it a meal! I've added dried cranberries and salted pecans to it and it works really well. Enjoy!

stuffed peppers

Very good.

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* if out of garlic and onion powder, adobo can be used*

I wanted some good stuffed peppers with extra filling.

Always wanted to make this. So why not