Santa Fe Stuffed Peppers For Two Food

STUFFED PEPPERS FOR TWO

Steps:

• Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

SANTA FE-STYLE STUFFED BELL PEPPERS RECIPE

Steps:

• Heat oven to 450°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in corn, salsa and rice.
• Pierce peppers with fork or sharp knife; place, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; cover.
• Bake 20 min. Sprinkle with cheese; bake, uncovered, 5 min. or until melted.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

SANTA FE STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut the stem end of the peppers to remove a thin cap.
• 3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
• 4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
• 5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
• 6. Add the salsa, corn, black beans and rice. Mix well.
• 7. Gently stir in avocado. Add the cheese and stir to mix.
• 8. Place the peppers in a baking dish. Even fill each with the beef mixture.
• 9. Cover with foil and bake 20 minutes.
• 10. Uncover and bake for 10 more minutes or until the peppers are tender.

MEXICAN STUFFED PEPPERS FOR TWO

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
• Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
• Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
• Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

SANTA FE STUFFED PEPPERS

Steps:

• Heat oven to 425°F.
• Brown meat in skillet. Meanwhile, prepare stuffing as directed on package. Combine meat, stuffing, eggs and 3/4 cup salsa.
• Prick each pepper in several places with fork; place on baking sheet. Fill with meat mixture; top with remaining salsa. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 5 min. or until melted.