MEXICAN STUFFED PEPPERS
Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
- Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.
Nutrition Facts : ServingSize 2 pepper halves (without toppings), Calories 438 kcal, Carbohydrate 32 g, Protein 32 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 125 mg, Fiber 5 g, Sugar 8 g
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
LATIN STUFFED BELL PEPPERS
Many stuffed pepper recipes have Italian flavors; however, I made this one up when I needed a main meal that was healthy, flavorful, and Latin-themed. For a side dish, I suggest making some homemade salsa and serving with corn chips.
Provided by nush7
Categories One Dish Meal
Time 1h45m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Cover a baking tray or cookie sheet with aluminum foil.
- Rinse bell peppers. Cut off the tops and remove the seeds and membranes to create a hollow inside. If necessary, trim off some of the bottom in order to get the hollowed bell peppers to sit upright on the cookie sheet.
- Place the bell peppers upside down (bottom facing up and the open top facing downward) on the baking tray. Put the tray inside the oven for 30 minutes.
- In the mean time, finely chop the garlic clove and medium onion. cook the rice with the liquid from the can of diced tomatoes, some water, the chopped garlic, and half the chopped onion. Remember that you won't need a lot of water because the liquid from the can of diced tomatoes will contribute to the cooking liquid. Remove the rice from heat after it is done cooking.
- In another pan, cook the ground beef with the fajita seasoning (as directed on the fajita seasoning pkg). Before finishing the ground beef, add the remaining half of the chopped onion and can of drained diced tomatoes to the meat. Finish cooking the meat with the onion & tomato and then remove the meat from the heat.
- Take the bell peppers out of the oven after 30 minutes and reduce the oven temperature to 350°F.
- Carefully turn the bell peppers right side up so that the open tops are facing up.
- Put about 3 tablespoons of the cooked rice mixture in the bottom of each bell pepper and smooth the rice layer down. Put another 2-3 tablespoons of the beef mixture in each of the peppers. sprinkle cheese on top of each. Repeat the layering process once more so that the peppers are stuffed and topped with cheese.
- Place the baking tray with the bell peppers in the oven once more. Cook the peppers for another 15 minutes-- the cheese is bubbling and melted.
- Remove the baking tray from the oven. Plate the stuffed bell peppers and enjoy!
Nutrition Facts : Calories 250.6, Fat 8, SaturatedFat 3.2, Cholesterol 49.1, Sodium 329.9, Carbohydrate 26.5, Fiber 2.6, Sugar 3.7, Protein 18.3
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
MEXICAN STUFFED PEPPERS
A new twist to stuffed peppers!
Provided by booyachic
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
- Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
- Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
- Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 862.3 calories, Carbohydrate 80 g, Cholesterol 85.1 mg, Fat 46.7 g, Fiber 6.2 g, Protein 30.6 g, SaturatedFat 16.5 g, Sodium 1492.4 mg, Sugar 7.9 g
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SPICY MEXICAN STUFFED BELL PEPPERS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Total Time 1 hr 25 minsCategory Main CourseCalories 453 per serving
- Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.
- When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine. Add half the cheese and stir once more.
- Place the bell pepper halves on a large sheet pan and then scoop the beef mixture into the bell pepper halves. Cover with foil and bake for 50 minutes.
- Remove from the oven, uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving. Enjoy!
MEXICAN STUFFED BELL PEPPERS - EAT YOURSELF SKINNY
From eatyourselfskinny.com
5/5 (4)Total Time 45 minsServings 6Calories 359 per serving
- In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and slightly brown, draining excess liquid as necessary. Add chili powder, cumin, oregano and salt and continue cooking until turkey is browned and completely cooked.
- Stir in tomatoes, 1 cup salsa (reserving a 1/2 cup for later), rice, corn, black beans, salsa and cilantro. Cook about 5 more minutes until heated through.
MEXICAN STUFFED BELL PEPPERS RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 5 minsCategory Main CourseCalories 286 per serving
- Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
- Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes.
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