Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers with Cheese | foodiecrush.com #beef #peppers #stuffedpeppers #healthy #easy #mexican

Mexican Stuffed Peppers Recipe

With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe tastes like a taco in a bell pepper shell.

Course Main Course

Cuisine Mexican

Keyword Mexican stuffed peppers

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 399kcal

Ingredients

6 bell peppers , stems and tops removed, then seeded and
1 pound 90% lean ground beef
1 medium onion , chopped, about 1 ½ cups
24 ounce jar restaurant style salsa
1 teaspoon chile powder
1 teaspoon cumin
1 cup long grain white rice
2 cups water
½ teaspoon kosher salt
1 cup shredded cheese , Mexican blend or cheddar
2 tablespoons chopped cilantro
¼ cup sour cream , optional

Instructions

Preheat the oven to 350ºF.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in ¾ of the chopped cilantro, reserving some for garnish.
While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you’d like, and serve.

Notes

Feel free to make this recipe your own by subbing some of the ground beef with chorizo, sausage, ground turkey, etc. You can also mix in canned corn, black beans, jalapeño, you name it! The filling is very flexible and easy to adapt.

Want to make this recipe in your slow cooker? Prepare the recipe as instructed through step 3. Spray the inside of your slow cooker with cooking spray before adding the stuffed peppers, adding any extra filling to the bottom of the crock’s insert. Cook for 3 hours on high or 5 hours on low, or until the peppers are soft and tender. Wait to add the cheese until the last half hour of cooking time.

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