Mexican Stuffed Peppers
Recipe: #2404
November 12, 2011
Categories: Comfort Food, Dinner, Main Dish, Beans, Beef, Ground Beef, Fruit, Tomato, Vegetables, Celery, Corn, Onions, Peppers, Mexican, North American, Southwest, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Cinco de Mayo, Entertaining, Fall/Autumn, Winter, Oven Bake more
"Easy and delicious southwest twist Note: I use 5 peppers which means, 10 halves - but, depending on the size of your peppers, you may only need 4 peppers or 4 1/2. It is hard to say because the size of the peppers can really vary. Also, if using small peppers, some people may eat 2 peppers for dinners and some only 1, so the serving size can vary on this."
Original recipe yields 9 servings
Ingredients
Nutritional
- Serving Size: 1 (298.5 g)
- Calories 478
- Total Fat - 28.7 g
- Saturated Fat - 9.3 g
- Cholesterol - 388.3 mg
- Sodium - 1462.8 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 2.4 g
- Sugars - 4.2 g
- Protein - 37.2 g
- Calcium - 328 mg
- Iron - 8.9 mg
- Vitamin C - 68.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peppers ... Cut you peppers in half, but make sure to leave the stem on, and remove all the seeds and ribs. I DO NOT pre-cook my peppers; I feel that after 45-55 minutes the peppers are soft enough. TIP: If the pepper don't sit flat - just cut off a very thin slice off the bottom of the pepper, but make sure not to go all the way through.
Step 2
Filling ... In a medium size bowl, add the celery, onion, garlic, chili powder, green chilies, salsa, corn, beans, rice, salt and pepper and mix well. Add the beef and mix again to combine everything - I use my hands, it is so much easier.
Step 3
Stuff ... Add the filling to each pepper, and fill them all the way. Top with a spoon of the salsa (1/2 cup) used for the topping. Add to a 13x9" baking dish and add 1/2 cup water to the pan so they don't burn and cover with foil.
Step 4
Bake ... In a 350 degree oven on the middle shelf for 45-55 minutes until bubbly and the peppers are tender. Remove the foil and top with the cheese. Bake an additional 5 minutes until the cheese is melted.
Step 5
Serve ... Let the pepper rest a couple of minutes before serving. I like to serve these with a simple green salad and cornbread. Delicious. ENJOY!
Tips & Variations
No special items needed.
