Mexicanpepperchilidip Recipes

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

Ingredients

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 PEPPER CHILI DIP

Mexican Pepper Chili Dip image

Great appetizer to serve with your next Mexican themed meal. Mild and easy to prepare. Vegetarian chili can be used.

Provided by Karen From Colorado

Categories Cheese

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces fat free cream cheese
4 ounces canned chili without beans
1 medium purple onion, chopped
4 ounces chopped green chilies
1 medium bell pepper, chopped
8 ounces cheddar cheese, grated

Steps:

Spread softened cream cheese onto 9 inch pie dish.
Layer all other ingredients in the order given above.
Bake at 350 degrees for about 20 minutes or until heated through.
Serve with corn chips.

Nutrition Facts : Calories 111.7, Fat 6.8, SaturatedFat 4.2, Cholesterol 22.8, Sodium 260.5, Carbohydrate 4.3, Fiber 0.6, Sugar 1.4, Protein 8.5

MEXICAN-STYLE CHILLI RIBS

Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Categories Main course

Time 2h30m

Number Of Ingredients 14

Ingredients

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

Steps:

Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

MEXICAN BEEF CHILI

Mexican Beef Chili image

From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl.

Provided by Da Huz

Categories Steak

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups long-grain white rice
2 tablespoons olive oil
1 1/2 lbs beef, cut into 3/4-inch cubes
1 red onion, chopped
3 garlic cloves, crushed
2 long green chilies, chopped
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
3 teaspoons dried oregano
13 ounces can chopped tomatoes
2 tablespoons tomato paste
3 cups beef stock
13 ounces kidney beans, drained
2 tablespoons fresh oregano, chopped

Steps:

Put the rice in a heatproof bowl, cover with boiling water, and let soak.
Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
Stir in fresh oregano and serve!

Nutrition Facts : Calories 1071.8, Fat 86.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 716.2, Carbohydrate 54.3, Fiber 6.2, Sugar 5.1, Protein 18.9

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