Spicy Mexican Stuffed Peppers

Name: Spicy Mexican Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 6 bell peppers; 1 lb. lean ground beef; 1 small yellow onion; 2 garlic cloves; 1 tablespoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin; salt & pepper to taste; 1 1/2 cups prepared Mexican rice; 1 can chipotles in adobo; 1/2 tablespoon sauce from can of chipotles in adobo; 1/4 cup tomato sauce; 2 cups shredded Mexican-style cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Main Course
Cuisine
American

Spicy Mexican Stuffed Peppers

Iris Warren

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Spicy Mexican Stuffed Peppers are filled to the brim with seasoned ground beef, onion, garlic, smoky chipotle peppers, shredded cheese, and Mexican rice. These stuffed peppers are bursting with Mexican flavors and are always a hit at dinnertime!

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Ingredients

Servings

6 bell peppers
1 lb. lean ground beef
1 small yellow onion diced
2 garlic cloves minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
salt & pepper to taste
1 1/2 cups prepared Mexican rice
1 can chipotles in adobo (2 chopped chipotles from the can)
1/2 tablespoon sauce from can of chipotles in adobo
1/4 cup tomato sauce
2 cups shredded Mexican-style cheese divided

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Instructions

Preheat oven to 375°. Slice the tops off the bell peppers and place bell peppers in a casserole dish. Remove the stems from the bell pepper tops and dice what's left, set 1/4 cup of the diced tops aside, discard or use the rest as desired.
In a large, deep skillet or medium dutch oven, sauté ground beef with onion, garlic, diced bell pepper tops, chili powder, smoked paprika, and cumin. Cook about 10 minutes or until fully cooked. Add to the ground beef: Mexican rice, chipotle peppers, adobo sauce, tomato sauce, and 1 cup of the shredded cheese. Stir until well-combined, then use a spoon to fill bell peppers.
Add the last cup of cheese to the top of the stuffed peppers. Pour 1/4 cup of water in the bottom of the casserole dish and gently tent foil over the casserole dish, being careful that the foil doesn't touch the top of the peppers, so the cheese won't stick. Bake for 30 minutes. Enjoy!