STUFFED MEXICAN PEPPERS
This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.
Provided by Jasgirl
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g
DELICIOUS STUFFED BANANA PEPPERS
Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!
Provided by Paulie
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Soak toothpicks in water for 15 minutes.
- Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
- Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 4.9 g, Cholesterol 59.4 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 11.1 g, Sodium 406.2 mg, Sugar 1.8 g
THREE CHEESE STUFFED BANANA PEPPERS
This is a meat-free stuffed pepper recipe that is great with spaghetti or any other pasta. I use hot banana peppers because they add great flavor and fire to the sauce, but I'm sure mild banana peppers could be substituted for the faint-of-heart!
Provided by HollyJane
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Mix the three cheeses in a medium-sized bowl.
- Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
- Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
- After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
- Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
- If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
- Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
- Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
- Serve with spaghetti or other pasta.
- NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
GRILLED BANANA PEPPERS WITH MEXICAN CHEESE BLEND
Steps:
- Wearing gloves, cut banana peppers in half lengthwise. Remove all seeds and veins as they are the hottest part of the pepper. Place a small dab, about 1 teaspoon creamed cheese in center of pepper, or more if you like. Sprinkle Mexican cheese blend on top. Top with 1 marinated jalapeno pepper slice. Grill until cheese has melted and peppers have started to turn brown.
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