How To make Mexican Stuffed Peppers
4 lg Red or green sweet peppers
1 tb Olive oil
1 c Onion; chopped
2 Celery stalks; diced
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
2 c Brown rice; cooked
1 1/2 c Red kidney beans; cooked,
-drained Cayenne to taste 1 1/2 c Tomatoes, canned; with their
-juice 1 cn Tomato paste (6 oz)
Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. To ensure even doneness, do not stack the peppers on top of each other; keep them in a single layer. If you have a wok with a steaming rack, all the peppers can be steamed at the same time. If not, do them in two batches. Heat the olive oil in a large skillet. Ad the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender. Add the cooked rice and beans. Mix well; then add the shoyu or tamari and the cayenne to taste. Mix again. Lightly oil a shallow 7 - x - 11" baking dish. Fill each pepper with the bean and rice mixture and place the peppers side by side in the baking dish. Mix together the canned tomatoes and the tomato paste. If the tomatoes ar whole, chop them or break themup with a fork. pour the tomato mixture over the stuffed peppers. Cover the baking dish with aluminum foil and bake at 350 deg for 30 minutes. Serve with a big green saslad and slices of ripe avocado. Variation: Use 2 cups of tomato sauce instead of the canned tomatoes mixed with tomato paste. from the files of DEEANNE
How To make Mexican Stuffed Peppers's Videos
Taco Stuffed Bell Peppers
Taco stuffed bell peppers with rice and ground beef (or turkey) are a great, easy & healthy dinner idea. They take only 30 minutes to make. Perfect for a busy weeknight, and even gluten free!
Whip up this recipe by blanching your peppers in boiling water, stuff them with taco meat filling, sprinkle with cheese and bake in the oven for around 10 minutes. It's that simple!
Leftovers reheat very well and are excellent as a make-ahead lunch.
Homemade Mexican Stuffed Bell Peppers | Rockin Robin Cooks
Let me show you how to make Mexican stuffed bell peppers with ground beef and my homemade enchilada sauce.
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Mexican Stuffed Bell Peppers Recipe
Ingredients:
1 lb. organic grass fed hamburger
1 tsp. Chili powder
½ tsp. Ground cumin
½ tsp. Dried oregano
12 tsp. salt
¼ tsp. Garlic powder
2 cups of cooked rice, already warm
1 yellow onion, diced
Enchilada sauce already prepared, and heated
1 small can whole kernel corn, organic, drained
Colby jack cheese or mild cheddar, grated
Bell peppers, as many as you want to make
Olive oil
Directions:
Preheat oven to 400 degrees F.
Slice the bell peppers in half, from the top stem side down. Remove all the seeds and coat the bell peppers lightly with olive oil. Rub it in with your fingers.
Place the bell peppers cut side up onto a baking sheet and roast in the oven for 15 to 20 minutes in the middle of the oven. You don’t want them to get too soft, just enough to soften slightly.
While they are roasting, pull out a large frying pan over medium high heat. Add a couple of tablespoons of olive oil and add the onion. Saute the onion for 5 minutes to soften them.
Add the ground beef and break it apart in the pan with a wooden spoon. Next add the chile powder, cumin, oregano, and salt. Cook the ground beef until it is no longer pink, stirring frequently.
If your ground beef has a lot of fat when it’s done, you can drain it out. Add about 1 cup and probably more, of the enchilada sauce along with the rice. Stir well to combine. If it seems dry still, add more enchilada sauce.
Toss in the corn and stir to combine.
Check your bell peppers and take out and set aside. My bell peppers had some liquid which cooked out of the bell peppers during roasting so I poured it out.
Stuff the bell peppers by spooning in the beef filling, making sure to mound it slightly. Lower the temperature of your oven to 375 degrees F.
Place the bell peppers back in the oven for an additional 10 to 15 minutes to ensure everything is hot.
Then place the grated cheese on top of each bell pepper and put them back in the oven for a few minutes or until the cheese has melted and it’s nice and bubbly.
Once it’s time to serve, garnish the peppers with a drizzle of sour cream (those squeeze bottles are awesome) and some chopped cilantro.
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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The Perfect Stuffed Bell Peppers| How To make stuffed bell peppers
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The Perfect Stuffed Bell Pepper| How To make stuffed bell peppers
Hey guys today I'll be showing you how to make Stuffed Bell Peppers With Ground Beef and Rice.l
INGREDIENTS.
3 colorful peppers seasoned with salt and peppers
1 tbsp unsalted butter
1 cup onion
4 oz mix bell pepper
1 tbsp minced garlic
1/2 pound ground beef
1 tsp salt 1/2 onion powder
1 tsp ground cumin
1/2 tbsp paprika
1/2 tbsp pepper flakes
1 tbsp fresh parsley
1 tbsp Worcestershire sauce
1 tbsp white balsamic vinegar
1 1/2 cup tomato sauce
1 tsp creole seasoning
1/4 tsp pepper
1 cup left over white rice
2 cup pepper jack cheese (divided)
Bake for 15 minute on 350 degrees
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STUFFED BELL PEPPERS MEXICAN STYLE
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RECIPE
6 tom8 different color bell peppers
1 1/2 pound ground beef
1 pkg taco seasoning
1 teas garlic powder
1 1/2 cups chunk diced tomatoes
1 1/2 cup cooked white rice
1 drained can black beans
1 cup frozen corn
4 oz chilies
Mexican blended cheese
avocado and sour cream for topping
Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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Mexican Stuffed Peppers
That moment when you cut into these Mexican Stuffed Peppers and the flavour loaded, juicy beef and rice filling with a layer of CHEESE in the middle comes oozing out.....