Mexican Stuffed Peppers

Wednesday, July 27, 2011

I used to be much more adventurous years ago. 

Mexican Stuffed Peppers


prep time:

cook time:

total time:


  • 6 to 8 bell peppers any color
  • 1-1/4 lbs. lean ground beef
  • 2 Tbs homemade taco seasoning (or store-bought)
  • 1/2 cup diced white or yellow onion
  • 1 tsp minced garlic
  • 1 14.5 oz can fire roasted, diced tomatoes
  • 1 8 oz can tomato sauce
  • 1-1/2 cup cooked long grain white rice see note below
  • 1 4 oz can diced green chiles, drained
  • 1 15 oz can black beans, drained
  • 1 cup frozen corn no need to thaw
  • 1/4 tsp crushed red pepper optional
  • 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


  1. Preheat oven to 400 degrees F.
  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 sauté 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.
  4. 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.


Serving Suggestion


Clear broth soup,

Creamy tomato soup

Guacamole and chips

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