Put the words “southwestern” and “peppers” together and my senses instantly perk up. Of course, the word “southwestern” alone brings to mind delicious savory dishes rich in flavor and spices. It may also illicit visions of cowboy boots, long hot days in the sunshine, wide open spaces, and sunsets spilling over with warm colors of gold, burnt orange, purple, and pink. So one would expect the southwestern dinner table to be saturated with color and bold flavors. I’ve got just the thing! But you expected no less from me, correct?
You may recall my first cooking class with Zest Catering many weeks ago. One of the dishes we saw prepared and served was Chef Shawn Campbell’s Southwestern Stuffed Peppers. I recreated it at home making only minor changes to the ingredients and Chef Campbell has generously agreed that I may share this recipe with all of you. The peppers were served as an appetizer but also make a perfectly nutritious entree and may be served with a side of wild rice, asparagus, or perhaps a simple garden salad.
Zest Catering prepares this recipe using 1/2 lean ground beef and 1/2 pork sausage but I substituted ground turkey and the family knew no difference. This recipe is rich in protein, dietary fiber, lycopene (a flavonoid antioxidant found in the tomatoes), vitamin C (a powerful antioxidant), vitamin A, as well as a good source of essential minerals such as iron, copper, zinc, potassium, manganese, and selenium. Talk about a delicious and delightful way to nourish your body!
I hope your family and/or guests enjoy this recipe as much as we have. We expect overnight guests in a few weeks and I look forward to serving this yummy meal one of the evenings they are with us. When you give the recipe a try, please come back to comment and let me know how you like it. And if you are local, please sign up for a cooking class at Zest Catering. You will not be disappointed!