Best 3 South Of The Border Stuffed Peppers Recipes

**South-of-the-Border Stuffed Peppers: A Culinary Fiesta of Bold Flavors and Vibrant Colors**

Embark on a tantalizing culinary journey with our South-of-the-Border Stuffed Peppers, a delectable dish that seamlessly blends zesty Mexican flavors with the comfort of classic stuffed peppers. These colorful creations are a symphony of textures and tastes, featuring tender bell peppers brimming with a flavorful filling of seasoned ground beef, aromatic rice, and a medley of Mexican-inspired spices. Topped with a generous layer of melted cheese and a vibrant tomato sauce, these stuffed peppers are a feast for the eyes and the palate. Accompanying this main course are three additional recipes that complement the stuffed peppers perfectly: a refreshing Pico de Gallo, a creamy Guacamole, and a zesty Mexican Rice. Prepare to indulge in a culinary fiesta that will transport your taste buds to the vibrant streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH OF THE BORDER STUFFED BELL PEPPERS

South of the Border Stuffed Bell Peppers image

Make and share this South of the Border Stuffed Bell Peppers recipe from Food.com.

Provided by Halcyon Eve

Categories Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb 90% lean ground beef
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/2 cup water
4 medium green bell peppers
2 tablespoons nonfat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved (optional)

Steps:

Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.

Nutrition Facts : Calories 289.7, Fat 13.6, SaturatedFat 5.6, Cholesterol 78.1, Sodium 159.4, Carbohydrate 16, Fiber 5.1, Sugar 7.8, Protein 26.8

SOUTH-OF-THE-BORDER STUFFED PEPPERS

South-of-the-Border Stuffed Peppers image

Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.

Provided by omgheather

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

4 large red bell peppers, tops and seeds removed
1 poblano pepper
1 ½ cups water
1 cup uncooked white rice
1 tablespoon vegetable oil
½ cup chopped onion
1 pound ground beef
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 (10 ounce) can red enchilada sauce
salt and ground black pepper to taste
1 cup shredded Asadero cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
Lower oven heat to 350 degrees F (175 degrees C).
Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g

" SOUTH BEACH" STUFFED BELL PEPPERS

This is a recipe I made up when I was in Phase 1 of the South Beach Diet. My kids have begun to request it for supper!

Provided by LaurietheLibrarian

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 bell peppers
olive oil
1 lb ground turkey
1 stalk celery, chopped with top
1 -2 garlic clove, minced
1 small onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon spike seasoning (for zest)
28 ounces ground peeled tomatoes
1/2 cup shredded cheese (or more)
salt and pepper

Steps:

Wash the peppers, cut the tops off, and place in oiled glass dish.
Cover and microwave the peppers for 5 minutes.
Saute the veggies and ground turkey with a dollop of olive oil. (I chop up the usable remainders of the pepper tops as well).
Add the tomatoes and seasonings. Cook for 3-4 minutes to evaporate some of the liquid.
Stuff the peppers and top with cheese.
Bake at 350 for 10 minutes or until the peppers are soft and the cheese is toasted.
Add Ins: you could add cooked rice or stir in extra cheese to the mixture before baking.

Nutrition Facts : Calories 287.9, Fat 12.8, SaturatedFat 4.6, Cholesterol 87.4, Sodium 266.9, Carbohydrate 17.5, Fiber 4.9, Sugar 9.5, Protein 28.2

Tips:

Select the right peppers: Choose large, firm bell peppers with thick walls that can hold the filling without collapsing. Look for peppers with vibrant colors, as they tend to be more flavorful.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Be careful not to cut too deeply, as you want to leave enough flesh to hold the filling.
Use a flavorful filling: The filling is what makes stuffed peppers so delicious, so make sure it's packed with flavor. Use a combination of cooked ground beef, rice, vegetables, and seasonings. You can also add cheese for extra richness.
Stuff the peppers tightly: Don't be afraid to pack the filling into the peppers tightly. This will help them hold their shape during cooking and prevent the filling from falling out.
Cook the peppers until tender: Bake the stuffed peppers in a covered dish at a moderate temperature until the peppers are tender and the filling is cooked through. This usually takes about 45 minutes to 1 hour.
Serve the peppers hot: Stuffed peppers are best served hot out of the oven. You can garnish them with fresh herbs or grated cheese before serving.

Conclusion:

South-of-the-Border Stuffed Peppers are a delicious and easy-to-make meal that is perfect for any occasion. With their vibrant colors, flavorful filling, and cheesy topping, these peppers are sure to be a hit with everyone at the table. Whether you're looking for a weeknight dinner or a dish to impress your guests, South-of-the-Border Stuffed Peppers are a great choice. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!