Countdown to Cinco de Mayo 2017: Day 5 – Mexican Stuffed Peppers

by Tony Winders April 27, 2017

Countdown to Cinco de Mayo 2017: Day 5 – Mexican Stuffed Peppers

*Mexican Stuffed Peppers Recipe & Photos Courtesy of Valerie's Kitchen

 

Mmm. This is one of our favorite Mexican dishes! Sprinkle a little (or a lot- if you're the adventurous type) of Fuegorita and you have a surefire winning meal right here!

Continuing with our top recipes in preparation of our Cinco de Mayo feasting is this delicious Mexican stuffed pepper dish, packed with nutrients and protein. 

Trust us- you'll want to have this as part of your fiesta on May 5. 

 

*INGREDIENTS

  • 6 to 8 bell peppers (any color)
  • 1-1/4 pounds lean ground beef
  • 2 tablespoons taco seasoning
  • 1/2 cup diced white or yellow onion
  • 1 teaspoon minced garlic
  • 1 (14.5 ounce) can fire roasted, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1-1/2 cup cooked long grain white rice
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (15 ounce) can black beans, drained
  • 1 cup frozen corn (no need to thaw)
  • 1/4 teaspoon crushed red pepper, o̶p̶t̶i̶o̶n̶a̶l̶ (*ahem* DEFINITELY Fuegorita time!!!)
  • 1-1/2 to 2 cups shredded cheese (cheddar, Jack, or Mexican blend)
  • Optional toppings - sour cream, thinly sliced green onion, chopped avocado, olives, chopped cilantro, diced tomato, salsa

 

*INSTRUCTIONS

  1. Preheat the oven to 400 degrees
  2. Slice tops off peppers, remove seeds and trim ribs, if necessary. Place peppers in a baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until slightly tender. Remove from oven and reduce oven temperature to 375 degrees F. Remove peppers from baking dish and pour off water. Return peppers to baking dish.
  3. While peppers are in the oven, add 1 tablespoon vegetable oil to a large saute pan and place over medium-high heat. Add ground beef and cook, stirring to break up the beef, until browned and cooked through. Drain off as much grease as possible from the pan. Return the pan to the heat, add onion and garlic and cook till tender. Reduce heat to medium and add the taco seasoning, tomatoes, tomato sauce, beans, rice, green chiles, frozen corn, crushed red pepper (if using), and 1 cup cheese. Cook until combined and cheese has melted.
  4. Fill peppers with the beef mixture and return to baking dish. Cover with foil and bake at 375 degrees F for 25 minutes to 30 minutes, or until peppers are very tender and filling is heated through. Remove foil, top with remaining shredded cheese, and bake for an additional 5 minutes until cheese has melted.

 




Tony Winders
Tony Winders

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