Mexican Style Stuffed Bell Peppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
• Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
• Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
• Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
• Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
• Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

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 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 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:

• Preheat oven to 350 degrees F.
• Cut off top of peppers and clean out centers. Brush peppers with 1 tbsp EVOO. Set aside. Heat 2 tbsp EVOO in large skillet over medium heat. Add green onion, garlic & crushed red pepper. Cook 3 minutes, then add diced sausage. Cook 6-8 minutes, stirring frequently until sausage is cooked throughout. Next, add 1 package of Simply Potato hash browns. Stir in taco seasoning. Cook on medium-high heat, stirring occasionally for 10-15 minutes, or until potatoes are golden brown.
• Reduce heat to low and add tomato sauce. Let simmer for 5-10 minutes.
• Spoon filling into each of the 5 bell peppers until full. Sprinkle the tops with cojita cheese. Place on shallow greased baking dish in oven for 30 minutes.

Steps:

• Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
• Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
• Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
• Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
• Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
• Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Steps:

• Pre-heat oven to 350°F Set large pot of water to boil.
• Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
• Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
• Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
• Remove from heat.
• Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
• Stir in corn bread (it will crumble) and 3/4 cup cheese.
• Spoon filling into peppers.
• Top with remaining 1/4 cup cheese.
• Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

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.

Steps:

• Preheat oven to 350°F.
• Heat oil in a large skillet, add onion and cook over medium heat until soft.
• Add garlic and beef, cook beef until no longer pink, breaking up meat with a spoon.
• Add tomatoes, basil, oregano, chili powder, salt and pepper, reduce heat and simmer 10 minutes.
• In a large bowl, combine rice, beans and corn.
• Add turkey mixture and 1 cup of cheese, mix to combine.
• Spoon stuffing into pepper halves and place in a baking dish.
• Add 1/4 cup water to the bottom of the dish, cover with foil and bake 30-40 minutes or until peppers are tender.
• Remove foil, top with remaining cheese and bake until cheese is melted.