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Mexican Stuffed Peppers

Here's how you make Mexican Stuffed Peppers
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  • Servings: 9
  • Prep: 15m
  • Cook: 50-60m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1 pound ground beef
  • 2 red bell peppers, cut in half (stems on), seed and remove the ribs
  • 2 green bell peppers, cut in half (stems on), seed and remove the ribs
  • 1 yellow bell pepper, cut in half (stems on), seed and remove the ribs
  • 1/2 cup long grain white rice, un-cooked
  • 1/2 cup corn (frozen corn works great)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can green chilies
  • 1/3 cup onion, fine chopped
  • 1 teaspoon garlic, minced
  • 1/3 cup celery, fine chopped
  • 1 1/4 cup salsa (not the chunky type), for the filling
  • 1/2 cup salsa (not the chunk type), for the topping
  • 1 cup Mexican cheese (blend), shredded
  • 2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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