Mexican Stuffed Peppers
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
399 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Stuffed Peppers
Description
This recipe uses hollowed bell peppers as edible vessels filled with a combination of ground beef, diced onions, and restaurant-style salsa simmered with chili powder and cumin. White rice cooks directly with the meat mixture, absorbing flavors and moisture. Pre-softening the peppers in the microwave helps them become tender yet firm enough for baking.
Baked with a topping of shredded Mexican blend or cheddar cheese, the peppers develop a melted, savory crust over the hearty filling. The inclusion of fresh cilantro folded into the filling and reserved for garnish adds fresh herbal brightness.
Mexican Stuffed Peppers can be customized with any salsa type or preferred heat level. The recipe suggests using a mix of bell pepper colors for visual appeal.
Serving suggestions include pairing these peppers with a dollop of sour cream to provide a cool contrast to the spices.
Ingredients
- 6 bell pepper stems and tops removed, then seeded and
- 1 pound ground beef 90% lean
- 1 onion chopped, about 1 ½ cups, medium
- 24 ounce salsa restaurant style, jarred
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup long grain white rice
- 2 cups water
- ½ teaspoon kosher salt
- 1 cup cheese Mexican blend or cheddar, shredded
- 2 tablespoons cilantro chopped
- ¼ cup sour cream , optional
Instructions
- 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 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
- Use various colored bell peppers for an appealing presentation.
- Select salsa with preferred spiciness to control heat levels.
- Pre-softening peppers prevents overly firm or crunchy texture after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 1185mg | 49% |
| Potassium | 919mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 4564IU | 91% |
| Vitamin C | 155mg | 172% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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