Best 4 Mexican Stuffed Bell Peppers Recipes

MEXICAN STUFFED BELL PEPPERS

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.

BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE

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.

MEXICAN STYLE STUFFED BELL PEPPERS

Steps:

• 1. In a large sauce pan cook your ground beef. After cooked drain off grease.
• 2. Add your diced onion and saute in the ground beef until onion is translucent (tender).
• 3. Add your rice to the beef.
• 4. Pour in your enchilada sauce. heat together then place on simmer.
• 5. Fill another saucepan 2/3 with water, take your cleaned and sliced bell peppers and boil them for 5 minutes. do not overload your sauce pan.
• 6. as you cook your peppers, turn them upside down on a paper towel to drain.
• 7. spray a large casserole dish (9x13) with olive oil spray. (an spray will work, this is what we use) Place your peppers inside the dish.
• 8. Start filling your peppers.
• 9. Place in your oven at 300 degrees for about 20 to 30 minutes. Take your dish out and top each pepper with the graded cheese. Place back in the oven until cheese melts.
• 10. You will have plenty extra filling made up to make more. I put the leftover filling in the frig for another night or prepare more and freeze them up for another dinner!

MEXICAN STUFFED BELL PEPPERS

Steps:

• Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.
• In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.
• Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.