25+ Mother's Day Dinner Recipes and Menu Ideas
Mother's Day is an annual holiday celebrated on the second Sunday of May in many...
May 06, 2012
"This a recipe I make quite often. It is so easy to put together and enjoyed by everyone in this household. If gluten intolerant make sure you are using gluten free taco seasoning."
Place the ground beef, onion, jalapeno peppers, taco seasoning and 1 cup of water in a large skillet; cook over medium high heat, until juices have reduced and meat is cooked.
In the meantime, slice the tops off the peppers and remove the seeds and ribs.
Place the peppers in a large pot and cover with water, bring to a boil and continue to boil for 4 to 5 minutes; drain the peppers and set aside. (if you prefer a crispy pepper, omit this step)
When meat is ready add the rice and beans and mix well.
Place the peppers in an oven-proof baking dish that has been coated with non-stick spray and fill them with the meat mixture.
Push the meat mixture down with a spoon making a well in the middle.
Fill this well with a couple of spoonfuls of salsa sauce and top with shredded cheese.
Cook uncovered for 30 minutes in a preheated 350 degree Fahrenheit oven.
Remove from oven and serve.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
Mexican-Style Stuffed Peppers Substitute the taco seasoning mix with a Mexican-style seasoning mix, such as chili powder, cumin, garlic powder, oregano, and paprika. Replace the jalapeno pepper with a green bell pepper, and omit the cheddar cheese. Top the peppers with a dollop of sour cream and a sprinkle of cilantro.
Southwestern-Style Stuffed Peppers Substitute the taco seasoning mix with a Southwestern-style seasoning mix, such as cumin, garlic powder, oregano, and smoked paprika. Replace the jalapeno pepper with a poblano pepper, and substitute the cheddar cheese with Monterey Jack cheese. Top the peppers with a dollop of guacamole and a sprinkle of cilantro.
Mexican Street Corn Salad - This delicious salad is the perfect accompaniment to the stuffed peppers. It's a combination of fresh sweet corn, creamy mayonnaise, spicy chili powder, and a sprinkle of cotija cheese. It adds a nice crunchy texture and a burst of flavor to the dish.
Grilled Zucchini with Garlic and Parmesan: This simple and delicious side dish is the perfect complement to the Mexican street corn salad. The zucchini is grilled to perfection, then topped with a garlicky Parmesan cheese mixture. The result is a flavorful and healthy dish that pairs perfectly with the stuffed peppers.
Q: How long should I cook the peppers for?
A: Cook the peppers for 4 to 5 minutes in boiling water, then bake them in the oven for 30 minutes at 350 degrees Fahrenheit.
Q: What temperature should I bake the peppers at?
A: Bake the peppers in the oven at 350 degrees Fahrenheit for 30 minutes.
The jalapeno pepper used in this recipe is named after the Mexican town of Xalapa, or Jalapa, where it was first cultivated.
The bell pepper used in this recipe was first domesticated in Mexico, and Christopher Columbus was among the first Europeans to bring them back to Europe.