Tex Mex Stuffed Peppers Food

TEX MEX STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees. Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
• In a large skillet, brown the ground beef over medium-high heat, should take 5 to 6 minutes. Add in the taco seasoning, rice, enchilada sauce, corn and black beans, beef broth stirring well. Cook for about 10 minutes until the rice cooks through.
• Scoop a couple tablespoons of mixture into the bell pepper halves, top with about a couple tablespoons of cheese, then scoop a couple more tablespoons of beef mixture to fill the peppers. Place them in the prepared baking dish and pour the remaining 1 cup of enchilada sauce over them. Cover the pan with aluminum foil.
• Transfer the baking dish to the oven and bake for 45 minutes.
• Uncover the peppers, top with remaining cheese and place back in the oven for another 5 minutes or until the cheese melts. Garnish with parsley or cilantro if you choose and serve.

TEX MEX STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees.
• Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
• Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
• Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
• Bake for 45 minutes in a covered pan.*
• Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.

TEX-MEX STUFFED PEPPERS

Steps:

• Heat oven to 375ºF.
• Cook, stirring occasionally, chicken, onions, garlic and seasonings in large skillet over medium-high heat 7 to 9 min. or until chicken is done.
• Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes. Cook, stirring frequently, 5 to 6 min. or until slightly thickened.
• Meanwhile, remove cores and seeds from pepper shells; stand pepper shells, fill sides up, in ovenproof skillet.
• Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover tightly with foil.
• Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake, uncovered, 5 min. or until melted.

TEX-MEX STUFFED PEPPERS

Steps:

• Brown turkey with onion in skillet until done.
• Drain all grease.
• Add taco seasoning & water as per envelope simmer 5 minute.
• Remove from heat and let cool.
• Cut peppers in half from top to bottom (I try to get ones that are four sided so they sit flat).
• Remove all seeds and membrane.
• Place in 2 greased 13 x 9 pans.
• Mix the salsa & refried beans.
• To the meat mixture add corn, black beans, green chiles, refried mix, and 2 cups of cheddar cheese.
• Stuff raw peppers with mix.
• Cover and bake 1 hour at 350 (can be baked longer if softer peppers are preferred).
• Uncover & top with remaining cheese.
• Place back in oven (5 min) just until cheese is melted.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

HEALTHY UNSTUFFED BELL PEPPERS (TEX-MEX STYLE)

Steps:

• Preheat oven to 400* Farenheit.
• Combine rice and water in a medium pot, set on high, bring to a boil, reduce heat to a simmer (set your timer for 15 minutes).
• Cut peppers into quarters and remove seeds. Place on a microwave safe plate and cook on high in microwave about 3 minutes (depending on your microwave) till just tender. set aside.
• Place ground turkey in hot high sided frying pan and begin to brown, breaking up to smaller pieces while cooking.
• Once the turkey is cooked through, add onions, peppers and spices. Continue to cook om medium-high till onions are tender, add the stewed tomatoes, breaking up large pieces with your hands.Stir to combine with the turkey/onion/spice mixture, reduce heat.
• Stir in cooked brown rice.
• Place the green peppers on the bottom of a casserole (or lasagna pan).
• pour meat mixture over top, even out with a spoon and top with shredded cheese.
• Place in oven and bake till cheese is just melted (about 5 minutes)
• (very good served with salsa and/or reduced fat sour cream on the side).