Mexican Stuffed Peppers
Recipe: #2404
November 12, 2011
Categories: Beans, Ground Beef, Tomato, Celery, Corn, Onions, Peppers, Mexican Southwest, Cinco de Mayo, Oven Bake, Beef Dinner, Mexican Dinner, Ground Beef Dinner, 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 is 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
No special items needed.
Editorial Notes
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.
- When selecting bell peppers, choose ones that are firm and brightly colored.
- If you can't find Mexican cheese blend, you can use a combination of Monterey Jack and cheddar cheese.
- Ground turkey instead of ground beef - This substitution is healthier, as turkey is lower in fat and calories than beef.
- Quinoa instead of white rice - This substitution adds a higher amount of protein, fiber, and other nutrients than white rice.
Vegetarian Stuffed Peppers Replace the ground beef with 1/2 cup quinoa and 1/2 cup lentils, cooked according to package instructions. Increase the chili powder to 1 tablespoon and add 1/2 teaspoon cumin. Increase the salsa to 1 1/2 cups. Omit the cheese and top with 1/4 cup of chopped cilantro.
Vegetarian Mexican Stuffed Peppers Replace the ground beef with 1/2 cup brown rice and 1/2 cup black beans, cooked according to package instructions. Increase the chili powder to 1 tablespoon and add 1/2 teaspoon cumin, 1/4 teaspoon oregano, and 1/4 teaspoon garlic powder. Increase the salsa to 1 1/2 cups and add 1/4 cup chopped red onion. Omit the cheese and top with 1/4 cup of chopped cilantro and 1/4 cup of diced avocado.
Mexican Cornbread: This delicious, crumbly cornbread is the perfect accompaniment to Mexican Stuffed Peppers. It's easy to make and has a great flavor that compliments the peppers nicely. Plus, it adds a great texture to the meal.
Spanish Rice: Spanish Rice is a flavorful and easy-to-make side dish that pairs perfectly with Mexican Cornbread. It's made with long-grain rice, tomatoes, onions, garlic, and spices. The combination of flavors and textures makes it a great addition to a Mexican-style meal.
FAQ
Q: How long do I need to bake the peppers?
A: Bake the peppers 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.
Q: What type of cheese should I use?
A: Use your favorite cheese such as mozzarella, cheddar, or a combination of both. You can also add other cheeses such as Parmesan, Gruyere, or Gouda.
1 Reviews
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Fun facts:
Fun Fact 1: Mexican stuffed peppers are a popular dish throughout Mexico, and the recipe is believed to have originated in the state of Jalisco. It is a popular dish in many Mexican restaurants, and it is often served as a main course.
Fun Fact 2: Mexican stuffed peppers have been served in the White House, and they were served to President Barack Obama and his family during a state dinner in 2009. The recipe was prepared by celebrity chef Rick Bayless, who is a renowned expert in Mexican cuisine.