MEXICAN STUFFED PEPPERS
With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- 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 3/4 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 1/4 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.
Nutrition Facts : Calories 399 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
MEXICAN STUFFED PEPPERS
Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
- Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
Nutrition Facts : ServingSize 2 pepper halves (without toppings), Calories 438 kcal, Carbohydrate 32 g, Protein 32 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 125 mg, Fiber 5 g, Sugar 8 g
STUFFED RED BELL PEPPER RELLENOS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
- Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
- Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
- For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
- To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.
Nutrition Facts : Calories 393 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 547 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
LAUREN'S MEXICAN STUFFED RED BELL PEPPERS
Stuffed with seasoned ground beef, rice, cheese and eggs. Easier because you skip the blanching required in most recipes. I actually use double the fresh garlic listed below, and it's REALLY yummy. If you're not a garlic fanatic, or aren't overly concerned about meeting up with any vampires soon, feel free to leave it out!
Provided by laurenpie
Categories Vegetable
Time 1h5m
Yield 12 stuffed pepper halves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and start the rice cooking (you'll need 2 cups after cooking).
- Arrange tomato slices across bottom of large, shallow baking dish; very lightly sprinkle with salt.
- Wash bell peppers and cut in half lengthwise; remove seeds. Place halves in baking dish so that each sits on a tomato slice; very lightly sprinkle with salt.
- Cook the hamburger over med-high heat with 1 tsp salt, onions and garlic; remove grease; add cumin and chili powder.
- Cook the eggs (scrambled).
- Combine the cooked eggs, cooked rice, cheese and hamburger mixture; spoon into each bell pepper half. (Optional: add an additional coating of cheese on top).
- Refrigerate until ready to bake (within 2 days).
- When ready to bake, pour 1/2 cup water into bottom of baking pan (don't pour directly onto tomatoes or bell peppers) and then cover entire pan tightly with aluminum foil.
- Bake, covered, at 350 degrees for about 40 minutes, or until heated through and cheese is melted.
Nutrition Facts : Calories 500.7, Fat 26.2, SaturatedFat 12.6, Cholesterol 177.9, Sodium 709, Carbohydrate 34.6, Fiber 5.3, Sugar 10, Protein 30.8
LAURIE'S STUFFED PEPPERS
Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious.
Provided by LASELF
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
- Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
- Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
- Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 734.6 calories, Carbohydrate 104.8 g, Cholesterol 75.7 mg, Fat 19.7 g, Fiber 4.4 g, Protein 30.5 g, SaturatedFat 8 g, Sodium 837.5 mg, Sugar 5.6 g
MEXICAN STYLE STUFFED BELL PEPPERS
Ready, Set, Cook! Special Edition Contest Entry. A new, Mexican-inspired twist on an old classic. Ole!
Provided by shelly.hiatt
Categories Pork
Time 1h5m
Yield 5 stuffed peppers, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut off top of peppers and clean out centers. Brush peppers with 1 tbsp EVOO. Set aside. Heat 2 tbsp EVOO in large skillet over medium heat. Add green onion, garlic & crushed red pepper. Cook 3 minutes, then add diced sausage. Cook 6-8 minutes, stirring frequently until sausage is cooked throughout. Next, add 1 package of Simply Potato hash browns. Stir in taco seasoning. Cook on medium-high heat, stirring occasionally for 10-15 minutes, or until potatoes are golden brown.
- Reduce heat to low and add tomato sauce. Let simmer for 5-10 minutes.
- Spoon filling into each of the 5 bell peppers until full. Sprinkle the tops with cojita cheese. Place on shallow greased baking dish in oven for 30 minutes.
Nutrition Facts : Calories 368.9, Fat 26.6, SaturatedFat 8.7, Cholesterol 42.3, Sodium 1706.8, Carbohydrate 21.2, Fiber 6.6, Sugar 11.9, Protein 13.1
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