Tex-Mex Stuffed Peppers
You can also make these peppers with ground turkey or ground chicken. When I make these, I like to use red peppers for their sweetness, but you can substitute green peppers (or any other color). And you can swap shredded Cheddar cheese for the Jack if desired.
Make it a meal kit: Make the rice, cook the beef with the spices (up to and before adding the cooked rice), and store them separately in sealable containers or plastic bags for up to 3 days in the refrigerator. When you’re ready to finish the meal, combine the rice and beef with the corn and beans and follow the recipe as directed.
You can also make these peppers with ground turkey or ground chicken.
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time37 min
Cooking Time - Text37
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, meaty, savory, spiced
- Cooking spray
- 1 cup instant rice (white or brown)
- 2 teaspoons olive oil
- ½ pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- One 15-ounce can Santa Fe corn, Fiesta Corn (Del Monte®), or regular canned corn, drained
- One 15-ounce can pink beans, rinsed and drained
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 4 large red or green bell peppers, stems ends neatly cut out
- ½ cup shredded Monterey Jack cheese
Preheat the oven to 375°F. Coat a shallow roasting pan with cooking spray.
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the beef and cook until no longer pink, about 5 minutes, breaking up the meat as it cooks. Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and cook for 1 minute. Add the cooked rice, corn, beans, and sour cream and cook for 1 minute to heat through. Remove from the heat and stir in the cilantro.
Stuff the beef mixture into the bell peppers and arrange them side by side in the prepared pan. Top with the shredded cheese. Bake until the peppers are soft and the cheese is golden and bubbly, about 30 minutes.
2008 Robin Miller