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
MEXICAN STUFFED PEPPERS
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
MEXICAN STUFFED BELL PEPPER CASSEROLE
Make and share this Mexican Stuffed Bell Pepper Casserole recipe from Food.com.
Provided by jegrn
Categories White Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core green peppers.
- Immerse in boiling water for 3 minutes.
- Chop into bite size pieces.
- Fry ground beef and onion.
- Drain.
- Stir in all ingredients except peppers and cheese.
- Return to boiling.
- Simmer 15 minutes.
- Add cooked pepper pieces and cheese.
- Place in a casserole dish sprayed with Pam.
- Cover and bake at 375 degreees for 20 minutes.
Nutrition Facts : Calories 236.4, Fat 12.5, SaturatedFat 6.3, Cholesterol 45.2, Sodium 155.6, Carbohydrate 18.2, Fiber 2.4, Sugar 3.5, Protein 14
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
STUFFED BELL PEPPERS CASSEROLE
Make and share this Stuffed Bell Peppers Casserole recipe from Food.com.
Provided by JenniferK2
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat and onion in skillet; drain.
- Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
- Spray a 9x13 baking dish with cooking spray and line with peppers.
- Pour meat mixture over peppers.
- Cover with foil and bake at 350° for 45 minutes.
- Uncover and bake an additional 15 minutes.
MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
MEXICAN UNSTUFFED PEPPER CASSEROLE
This easy casserole lets you enjoy all the flavor of Mexican stuffed peppers without the trouble of actually stuffing any peppers.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Brown meat with peppers and onions in large skillet; drain. Stir in rice, salsa and 1/2 cup cheese.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 16 g
BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE
This dish is a new favorite among my family and myself. I wanted to make something that had a Mexican flair, not too spicy or hot, and keep it low carb. This is definitely going to be a repeated recipe in my home.
Provided by Amberlina79
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
- Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
- Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
- Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
- Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
- Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 767.7 calories, Carbohydrate 22.5 g, Cholesterol 161.8 mg, Fat 54.9 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 23.2 g, Sodium 2179 mg, Sugar 11.8 g
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