Best 2 Easy Santa Fe Style Stuffed Peppers Recipes

**Satisfy your taste buds with a culinary journey to the vibrant flavors of the Southwest with our tantalizing Santa Fe-Style Stuffed Peppers recipe!**

Embark on a culinary adventure with our flavorful Santa Fe-Style Stuffed Peppers. This delectable dish bursts with a symphony of zesty spices, succulent fillings, and a delightful blend of textures. Imagine tender bell peppers brimming with a savory filling of ground turkey, aromatic rice, and a captivating array of spices that awaken your palate. Topped with a tantalizing blend of melted cheese, these stuffed peppers offer a delightful combination of flavors and textures that will leave you craving more.

Our carefully curated collection of recipes caters to diverse dietary preferences, ensuring that everyone can indulge in this culinary masterpiece. Whether you prefer the classic ground turkey filling or seek a vegetarian delight, our recipes have you covered. Our vegetarian rendition features a hearty mix of sautéed vegetables, quinoa, and a medley of spices, providing a satisfying and nutritious alternative.

For those seeking a touch of heat, our spicy Santa Fe-Style Stuffed Peppers pack a punch with a fiery blend of chili powder, cayenne pepper, and jalapeños. This version is sure to ignite your taste buds and leave you craving more. And for those who prefer a milder variation, our mild Santa Fe-Style Stuffed Peppers offer a delightful balance of flavors without compromising on taste.

Accompany your stuffed peppers with a refreshing side salad or a dollop of sour cream to create a complete and satisfying meal. Dive into the vibrant flavors of the Southwest with our Santa Fe-Style Stuffed Peppers, a culinary journey that promises to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

THE BEST STUFFED PEPPERS

The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
Arrange a rack in the center of the oven and preheat to 450 degrees F.
Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

SANTA FE STUFFED PEPPERS

Santa Fe Stuffed Peppers image

You can top these with sour cream if desired. At our house some of us do and some don't.

Provided by Beverley Williams

Categories Beef

Time 45m

Number Of Ingredients 11

Ingredients

6 large bell peppers, any color
1 lb ground beef
2 c cooked rice (i use brown rice)
2 c mild chunky salsa
1 1/2 c frozen whole kernel corn, thawed
1 can(s) black beans, drained & rinsed
1 large avocado, peeled, pitted and diced small
2 c shredded monterrey jack cheese
1/2 tsp cilantro, dried
1/2 tsp chili powder
1/8 tsp garlic powder

Steps:

1. Preheat oven to 350 degrees.
2. Cut the stem end of the peppers to remove a thin cap.
3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
6. Add the salsa, corn, black beans and rice. Mix well.
7. Gently stir in avocado. Add the cheese and stir to mix.
8. Place the peppers in a baking dish. Even fill each with the beef mixture.
9. Cover with foil and bake 20 minutes.
10. Uncover and bake for 10 more minutes or until the peppers are tender.

Tips:

Choose the right peppers: Use medium-sized bell peppers that are firm and have smooth skin. Avoid peppers that have blemishes or bruises.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers well and pat them dry.
Use a variety of fillings: Get creative with your fillings! You can use ground beef, turkey, chicken, or tofu as the main protein. Add in vegetables like onions, peppers, corn, and black beans. And don't forget the spices! Chili powder, cumin, and oregano are all great choices.
Cook the peppers thoroughly: Bake the stuffed peppers at 350 degrees Fahrenheit for 30-35 minutes, or until the peppers are tender and the filling is cooked through.
Serve the peppers with your favorite toppings: Shredded cheese, sour cream, guacamole, and salsa are all great options.

Conclusion:

Easy Santa Fe Style Stuffed Peppers are a delicious and versatile dish that can be enjoyed by people of all ages. With their colorful appearance and flavorful filling, these peppers are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, give this recipe a try!