Ready for a super easy dinner, here’s one for ya! Mexican stuffed peppers. You can use my recipe as a baseline but can really tweak it to your liking or change ingredients to what you have on hand. I’m all about simple and delicious.
First, you’ll want to wash your bell peppers (any color!) and cut the stem off. You need to make a small hole that you’ll you be able to squeeze a spoon into to cram your stuffing into.
If you like sweeter peppers, like I do, you’ll want to grab the colors red, orange or yellow. Green peppers tend to be a bit more sour in my opinion, but still good! All in preference.
You’ll wrap the peppers in aluminum foil, and bake at 350 degrees for about 45 minutes. You want to be able to easily pierce the skin with a fork, that’s how you know they’re done. While my peppers are softening in the oven, I start my stuffing mix!
While your peppers are getting hot and happy, you’ll cook your ground beef with a chopped onion. You can also use pork, chicken, turkey… I’ve used it all! Sometimes I’ll even use a rotisserie chicken to make my life even easier (saves about 10 minutes of cook time). And if you’re reading this and aren’t a fan of meet, cut it out and add a little more veg to make your filling.
Once your meat is cooked, add your peas, corn and beans. If you feel like your mixture is a little too dry (like it you’re using turkey for example), feel free to add some butter or oil to get things sizzling!
Next, time to add some taco seasoning. I don’t use any salt or pepper, just simply add taco seasoning. It adds plenty of flavor. If you like things a little spicer, try adding jalapeno or red pepper flakes.
Now, we’re almost done. Here’s where you can add variation to the recipe to make it more you boo boo. Tonight I used cauliflower rice, but I sometimes use white rice, brown rice, and have even used quinoa before! Depends what I have in the pantry and also what I’m in the mood for.
Last, but not least, add your favorite salsa! I add a whole jar, anywhere between 1-2 cups. You can also add a can of tomatos with green chili if you want to make this meal a little more budget friendly. I also like to add a couple cups of cheese to my mix (usually cheddar) and let it melt and get happy. Save a little bit of shredded cheese to top the peppers after they are stuffed!
Okay, we are almost to home base! Now time to stuff the peppers!
Once peppers are stuffed and topped with cheese, into the oven they go at 350 degrees for about 30 minutes!
If you’ve made it this far, your kitchen is probably smelling pretty dang good and you have a healthy, home cooked meal.
EASY PEASY MEXICAN STUFFED PEPPERS
- 1 pound ground beef (chicken or pork)
- 1 chopped medium onion
- 2 cups black beans (or 1 can)
- 2 cups corn (or 1 can)
- Taco seasoning, to taste
- 4-6 bell peppers
- 2 cups rice of your choice
- 1 cup peas
- 2 cups salsa (1-2 jars)
- 2 cups cheese (2 8oz bags)
Let’s Get Cooking!
- Sauté meat and onion in pan. Once meat is cooked, add: corn, peas, and beans.
- While your pepper mixture is cooking, cut pepper stems off and clean out insides, place them in a baking dish and cover with aluminum foil and place in oven at 350 degrees for 30-45 minutes. You want to be able to easily pierce through the pepper skin with a fork, that’s how you know they’re done!
- In your pan with your meat and veggies, add your rice, taco seasoning, salsa, and cheese. Save a little bit of cheese to top your peppers once they’re stuffed.
- Place in oven at 350 degrees for 30 minutes, and enjoy!
Leave a Reply