Latin Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 400°F Cover a baking tray or cookie sheet with aluminum foil.
• Rinse bell peppers. Cut off the tops and remove the seeds and membranes to create a hollow inside. If necessary, trim off some of the bottom in order to get the hollowed bell peppers to sit upright on the cookie sheet.
• Place the bell peppers upside down (bottom facing up and the open top facing downward) on the baking tray. Put the tray inside the oven for 30 minutes.
• In the mean time, finely chop the garlic clove and medium onion. cook the rice with the liquid from the can of diced tomatoes, some water, the chopped garlic, and half the chopped onion. Remember that you won't need a lot of water because the liquid from the can of diced tomatoes will contribute to the cooking liquid. Remove the rice from heat after it is done cooking.
• In another pan, cook the ground beef with the fajita seasoning (as directed on the fajita seasoning pkg). Before finishing the ground beef, add the remaining half of the chopped onion and can of drained diced tomatoes to the meat. Finish cooking the meat with the onion & tomato and then remove the meat from the heat.
• Take the bell peppers out of the oven after 30 minutes and reduce the oven temperature to 350°F.
• Carefully turn the bell peppers right side up so that the open tops are facing up.
• Put about 3 tablespoons of the cooked rice mixture in the bottom of each bell pepper and smooth the rice layer down. Put another 2-3 tablespoons of the beef mixture in each of the peppers. sprinkle cheese on top of each. Repeat the layering process once more so that the peppers are stuffed and topped with cheese.
• Place the baking tray with the bell peppers in the oven once more. Cook the peppers for another 15 minutes-- the cheese is bubbling and melted.
• Remove the baking tray from the oven. Plate the stuffed bell peppers and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
• Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.