TEX MEX STUFFED PEPPERS
Tex-Mex Stuffed Peppers made with ground beef, corn, beans, salsa and enchilada sauce is an easy weeknight meal or even a secret leftover favorite!
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
- Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
- Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
- Bake for 45 minutes in a covered pan.*
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition Facts : Calories 306 kcal, Carbohydrate 23 g, Protein 23 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 781 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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
TEX-MEX STUFFED PEPPERS
A southwest twist on stuffed peppers. This is a favorite of the girls I cook for. I make it healthier by using ground turkey but beef works just as well. It's also easy to change to personal tastes. Add a salad and you have a meal.
Provided by UT Theta Chef
Categories One Dish Meal
Time 1h30m
Yield 10 pepper halves, 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey with onion in skillet until done.
- Drain all grease.
- Add taco seasoning & water as per envelope simmer 5 minute.
- Remove from heat and let cool.
- Cut peppers in half from top to bottom (I try to get ones that are four sided so they sit flat).
- Remove all seeds and membrane.
- Place in 2 greased 13 x 9 pans.
- Mix the salsa & refried beans.
- To the meat mixture add corn, black beans, green chiles, refried mix, and 2 cups of cheddar cheese.
- Stuff raw peppers with mix.
- Cover and bake 1 hour at 350 (can be baked longer if softer peppers are preferred).
- Uncover & top with remaining cheese.
- Place back in oven (5 min) just until cheese is melted.
Nutrition Facts : Calories 368.6, Fat 19.7, SaturatedFat 10.8, Cholesterol 85, Sodium 473.2, Carbohydrate 24.8, Fiber 6.2, Sugar 4.2, Protein 25.1
TEX-MEX STUFFED PEPPERS
Looking for an easy and flavorful recipe? These delicious Tex-Mex Stuffed Peppers are oh so simple to throw together. Try this Tex-Mex Stuffed Peppers recipe on a cool evening.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook, stirring occasionally, chicken, onions, garlic and seasonings in large skillet over medium-high heat 7 to 9 min. or until chicken is done.
- Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes. Cook, stirring frequently, 5 to 6 min. or until slightly thickened.
- Meanwhile, remove cores and seeds from pepper shells; stand pepper shells, fill sides up, in ovenproof skillet.
- Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover tightly with foil.
- Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
TEX-MEX STUFFED PEPPERS
Steps:
- *Slice tops form peppers and pull out seeds and cores. Dice 1 pepper and it top of each color and set aside. Reserve other 9 tops as well. *Drop 9 remaining peppers into boiling salted water. Boil for 3 minutes. Drain and set aside. *Combine diced peppers and chicken. Add scallions, jalapenos, garlic and cream cheese, Stir in eggs, cream and grated cheese. Season with cumin and salt/pepper. *Preheat ovent o 350 degrees. *Place pepper shells in baking dish that will hold them snugly together. Spoon filling into shells. Replace tops and pour broth around the peppers. *Bake until the filling is puffed and peppers are soft and wrinkled-about 1 hour
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- Preheat the oven to 350 degrees. Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
- In a large skillet, brown the ground beef over medium-high heat, should take 5 to 6 minutes. Add in the taco seasoning, rice, enchilada sauce, corn and black beans, beef broth stirring well. Cook for about 10 minutes until the rice cooks through.
- Scoop a couple tablespoons of mixture into the bell pepper halves, top with about a couple tablespoons of cheese, then scoop a couple more tablespoons of beef mixture to fill the peppers. Place them in the prepared baking dish and pour the remaining 1 cup of enchilada sauce over them. Cover the pan with aluminum foil.
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