Easy Santa Fe Style Stuffed Peppers Recipes

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SANTA FE-STYLE STUFFED BELL PEPPERS RECIPE



Santa Fe-Style Stuffed Bell Peppers Recipe image

Love easy ground beef recipes? Try this stuffed bell peppers recipe! This Santa Fe-Style Stuffed Bell Peppers Recipe is one of our all-time favorites.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked long-grain brown rice
4 large green peppers, cut lengthwise in half, seeded
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

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.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 35 g

EASY SANTA FE STYLE STUFFED PEPPERS



Easy Santa Fe Style Stuffed Peppers image

Easy Santa Fe Style Stuffed Peppers

Time 45m

Yield 4

Number Of Ingredients 8

1 bag Success® Brown Rice
1 tbsp olive oil
1 lb lean ground beef
1 1/2 cups thick and chunky style salsa
1 pkg (10 oz) frozen whole kernel corn
4 green bell peppers, tops and seeds removed
1/2 cup shredded Colby cheese
1/2 cup shredded Monterey Jack cheese

Steps:

  • Looking for the ultimate recipe for stuffed peppers? Look no further than these savory green bell peppers, made with Success® Brown Rice, melted Colby and Monterey Jack cheeses, your favorite chunky salsa, ground beef and sweet corn. Try them the next time you're craving stuffed peppers and prepare to be blown away! Step 1
  • Preheat oven to 350°F. Prepare rice according to package directions. Step 2
  • Heat oil in a large, nonstick skillet over high heat. Add beef and brown, undisturbed, about 5 minutes. Then, break up with a spoon and continue to cook for an additional 5 minutes, or until cooked through. Drain off excess fat. Stir in salsa, corn and rice. Step 3
  • Pierce peppers with a fork or sharp knife and stand up in a small casserole dish. Fill each pepper with the meat mixture. Step 4
  • Cover peppers with foil and bake for 20 minutes, until tender. Uncover and sprinkle with cheese before serving.
  • Recipe Tips
  • For something different, substitute ground turkey for the ground beef called for in the recipe. Or, make this dish vegetarian by adding a meat substitute, instead of the beef. Add a little heat to this dish by spicing up your ground beef with spicy salsa or with 1 tablespoon of your favorite hot sauce.

SANTA FE STUFFED PEPPERS



Santa Fe Stuffed Peppers image

A blend of cheddar and Monterey Jack cheeses is melted on top of cornbread stuffing-filled bell peppers to make these Santa Fe-style eats.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 6

1-1/2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
2 eggs, beaten
1-1/2 cups TACO BELL® Thick & Chunky Salsa, divided
4 large green peppers, cut lengthwise in half, seeded
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

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.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 110 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SOUTHWEST STUFFED PEPPERS



Southwest Stuffed Peppers image

We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1-3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups water, divided
4 medium green peppers
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Steps:

  • In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

Nutrition Facts :

TRADITIONAL STUFFED PEPPERS



Traditional Stuffed Peppers image

My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.

SALSA STUFFED PEPPERS



Salsa Stuffed Peppers image

I found this recipe on line and then proceed to loose it. I made it last night and wanted to post it before I forgot what I did. It is a nice spicy stuffed pepper dish. This dish also makes a nice make ahead meal. Please see note below.

Provided by PaulaG

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

4 large red bell peppers, cut in half, ribs and seeds removed
1/2 lb ground turkey
1 large onion, chopped
1 -2 tablespoon taco seasoning
2 cups cooked rice (Leftover rice works well in this recipe.)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup corn
1 -2 cup salsa
cheddar cheese, grated

Steps:

  • Preheat oven to 375 degrees.
  • Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
  • While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
  • Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
  • Serve with a nice tossed salad for a complete meal.
  • Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

SIMPLE AND EASY STUFFED PEPPERS



Simple and Easy Stuffed Peppers image

These beefy and cheesy peppers are easy and delicious!

Provided by CHEFDADDYO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 ¼ pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 red bell peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
  • Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
  • Bake in preheated oven 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g

SANTA FE-STYLE STUFFED PEPPERS



Santa Fe-Style Stuffed Peppers image

A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 7

1 cup MINUTE® Brown Rice, uncooked
1 serving Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups chunky salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 425 degrees F.
  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  • Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 46.6 g, Cholesterol 102.3 mg, Fat 30.3 g, Fiber 7 g, Protein 32.9 g, SaturatedFat 14.8 g, Sodium 921.8 mg, Sugar 9.3 g

STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

Provided by CountryLady

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15 -16 ounce) jar salsa
shredded cheddar cheese
sour cream

Steps:

  • Combine beef, onion, seasoning mix and egg in a large bowl.
  • Add rice and mix well.
  • Cut peppers in half lengthwise; remove seeds and membrane.
  • Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
  • Place peppers, cut side up, on top of the tomatoes.
  • Spoon beef mixture into peppers, mounding as necessary.
  • Top each pepper with salsa.
  • Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
  • Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
  • Serve with sour cream and additional salsa.

Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4

EASY STUFFED PEPPERS



Easy stuffed peppers image

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 5

4 red peppers
2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
2 tbsp pesto
handful pitted black olives, chopped
200g goat's cheese, sliced

Steps:

  • Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  • While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
  • Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat's cheese and continue to cook for 8-10 mins.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.14 milligram of sodium

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From chilipeppermadness.com


SANTA FE GRANDE PEPPER RECIPES – SANDIA SEED COMPANY
2018-11-29 Cream-Cheese Stuffed Grilled Santa Fe Grande Pepper Recipe. Cut off tops, then cut Santa Fe Grande Peppers in half, scoop out seeds (save "guts" for salsas or let dry for chile flakes). Then fill with cream cheese. Put in a grilling pan on the grill and heat until lightly browned on the bottom. Enjoy! Be careful, they're hot right off the grill.
From sandiaseed.com


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