Best 2 Mexican Style Stuffed Peppers Recipes

**Mexican-Style Stuffed Peppers: A Culinary Journey of Bold Flavors and Vibrant Colors**

Embark on a culinary adventure with our tantalizing Mexican-style stuffed peppers, a dish that captures the essence of Mexican cuisine with its vibrant colors, bold flavors, and tantalizing aromas. These delightful bell peppers are generously filled with a savory mixture of seasoned ground beef, aromatic rice, and a medley of Mexican-inspired vegetables, creating a harmonious balance of textures and flavors. Each stuffed pepper is then lovingly smothered in a rich and flavorful tomato sauce, enhancing the overall experience with its tangy and slightly spicy notes. Accompanying these stuffed peppers is a selection of three delectable sauces: a creamy and tangy sour cream sauce, a vibrant and herbaceous guacamole, and a spicy and flavorful salsa roja. These sauces complement the stuffed peppers perfectly, offering a range of flavors and textures that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

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

Ingredients

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 BELL PEPPERS

Mexican Style Stuffed Bell Peppers image

My husband created this years ago! He was tinkering in the kitchen and started something that ended up really wonderful! I have noticed these in a few places and wondered if they got it from him! LOL As easy as it is, it's absolutely wonderful. Made these tonight and will have them again tomorrow. YUMBO!

Provided by Janet Scott

Time 1h5m

Number Of Ingredients 7

Ingredients

6 whole green bell peppers, sliced in half and cleaned out.
2 lb ground beef
3 c cooked rice
1 large yellow onion, diced
1 large 28oz can green enchilada sauce (i use mild)
1 1/2 c shredded mexican style graded cheese (more or less, however much you want)
re-fried beans (optional side)

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!

Tips:

To save time, use pre-cooked rice and ground beef.
If you don't have chili powder, you can use a mixture of cumin, paprika, and cayenne pepper.
If you like spicy food, add a diced jalapeño pepper to the filling.
For a vegetarian version, omit the ground beef and add extra vegetables, such as black beans, corn, or zucchini.
To make the peppers ahead of time, assemble them and bake them for 30 minutes. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in the oven at 350 degrees Fahrenheit for 15-20 minutes.

Conclusion:

Mexican-style stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover rice and ground beef. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Mexican-style stuffed peppers a try.