Mexican Style Stuffed Bell Peppers Recipes

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MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

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

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

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 PEPPERS



Mexican Stuffed Peppers image

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

1 pound ground beef
¾ cup water
1 (1 ounce) packet taco seasoning
2 tablespoons vegetable oil
1 cup white rice
1 cup water
1 ½ cups chunky salsa
1 small onion, chopped
1 clove garlic, minced
3 large green bell peppers, tops and seeds removed
1 (8 ounce) package shredded Mexican cheese blend
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)

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

MEXICAN-STYLE STUFFED PEPPERS



Mexican-Style Stuffed Peppers image

We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. -LaDonna Reed of Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped celery
2 teaspoons chili powder
1/4 teaspoon salt
1 tablespoon canned chopped green chiles
1-1/4 cups salsa, divided
3 cups cooked rice
6 medium sweet red or green peppers
1/4 cup water
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 506mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

MEXICAN-STYLE STUFFED PEPPERS



Mexican-style stuffed peppers image

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 50m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

3 large mixed peppers , halved
oil , for drizzling
2 x 250g pouches lime & coriander rice , cooked
400g can black beans , drained and rinsed
6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
150g fresh guacamole

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
  • Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium

MEXICAN STUFFED BELL PEPPERS



Mexican Stuffed Bell Peppers image

These mild flavored peppers have a filling that is sweet and somewhat reminiscent of the sweet tamales we get during the holidays. Cook and prep time do Not include time need to make the corn bread as I quite often make it either the night before. If in a time crunch you could always buy a pre-made 9x9 corn bread.

Provided by Debbwl

Categories     Peppers

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

cornbread, a 9x9 pan
6 green bell peppers, medium large
1 onion, chopped
1 teaspoon olive oil
16 ounces diced fire-roasted tomatoes, no-salt added
10 ounces frozen corn, thawed and drained
2 1/4 ounces sliced ripe olives
1/3 cup raisins
1 tablespoon chili powder
1 teaspoon ground sage
4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese

Steps:

  • Pre-heat oven to 350°F Set large pot of water to boil.
  • Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
  • Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
  • Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
  • Remove from heat.
  • Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
  • Stir in corn bread (it will crumble) and 3/4 cup cheese.
  • Spoon filling into peppers.
  • Top with remaining 1/4 cup cheese.
  • Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

Nutrition Facts : Calories 147.7, Fat 2.9, SaturatedFat 0.5, Cholesterol 2.1, Sodium 394.5, Carbohydrate 27.4, Fiber 4.6, Sugar 10.4, Protein 7.4

MEXICAN STYLE STUFFED BELL PEPPERS



Mexican Style Stuffed Bell Peppers image

Ready, Set, Cook! Special Edition Contest Entry. A new, Mexican-inspired twist on an old classic. Ole!

Provided by shelly.hiatt

Categories     Pork

Time 1h5m

Yield 5 stuffed peppers, 4-6 serving(s)

Number Of Ingredients 11

5 red bell peppers, tops cut away and seeds removed
3 tablespoons extra virgin olive oil
4 green onions, sliced thin
2 garlic cloves
1 pinch crushed red pepper flakes
4 ounces chorizo sausage, diced
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 bunch cilantro, leaves pulled and chopped
1 (1 1/2 ounce) package original taco seasoning
8 ounces tomato sauce
1/2 cup crumbled Cotija cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Cut off top of peppers and clean out centers. Brush peppers with 1 tbsp EVOO. Set aside. Heat 2 tbsp EVOO in large skillet over medium heat. Add green onion, garlic & crushed red pepper. Cook 3 minutes, then add diced sausage. Cook 6-8 minutes, stirring frequently until sausage is cooked throughout. Next, add 1 package of Simply Potato hash browns. Stir in taco seasoning. Cook on medium-high heat, stirring occasionally for 10-15 minutes, or until potatoes are golden brown.
  • Reduce heat to low and add tomato sauce. Let simmer for 5-10 minutes.
  • Spoon filling into each of the 5 bell peppers until full. Sprinkle the tops with cojita cheese. Place on shallow greased baking dish in oven for 30 minutes.

Nutrition Facts : Calories 368.9, Fat 26.6, SaturatedFat 8.7, Cholesterol 42.3, Sodium 1706.8, Carbohydrate 21.2, Fiber 6.6, Sugar 11.9, Protein 13.1

STUFFED MEXICAN PEPPERS



Stuffed Mexican Peppers image

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

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

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

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