Easiest Mexican Stuffed Pepper Recipe :- Are you looking for a supper that can be prepared in a short amount of time, is delicious, and is sure to please everyone? You should give this recipe for Mexican Stuffed Peppers a try! The combination of savoury meat, zesty spices, and gooey cheese, all of which are encased in sweet bell peppers, is the embodiment of perfection.
Easiest Mexican Stuffed Pepper Recipe
This dish is easy to follow and will leave you feeling satisfied, regardless of whether you are a rookie or an experienced cook. In addition to this, it is adaptable enough to satisfy a wide range of dietary choices. The tasty and colourful recipe that brings a taste of Mexico into your kitchen is sure to surprise your loved ones and friends. Get ready to impress people with it!
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Ingredients:
- 4 large bell peppers (any color)
- 1 lb (450g) ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 cup shredded Mexican blend cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C) and prepare the peppers. Remove the seeds and membranes from the bell peppers by cutting off the crowns. To ensure that the peppers remain vertical, it may be necessary to trim the bottom. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take approximately 3-4 minutes.
Add the garlic and continue cooking for an additional minute until it is aromatic. Add the ground beef (or turkey) and sauté until it is browned, breaking it up with a spoon as it cooks. Eliminate any surplus fat.
Incorporate the salsa, black beans, maize, cooked rice and taco seasoning. Continue cooking for an additional 3-4 minutes until all ingredients are thoroughly heated and well combined. Add salt and pepper to your liking.
Pepper Stuffing: Carefully spoon the beef and rice mixture into the hollowed-out peppers, ensuring that the filling is securely packed. Arrange the stuffed peppers in a baking dish. In the event that the peppers are unable to stand, it is possible to trim a small portion of the bottom to ensure that they are level. Distribute the shredded Mexican blend cheese evenly over the tops of the chiles.
Bake the peppers by covering the baking dish with aluminium foil and baking for 30 minutes. Bake the peppers for an additional 10-15 minutes after removing the foil, or until the cheese is melted and bubbling and the peppers are tender.
Nutrition Tips:
When selecting peppers, it is important to use large, firm bell peppers that are able to stand straight after being packed. When compared to green peppers, red, yellow, and orange peppers have a milder sweetness and a more robust flavour.
Before filling the peppers, you can pre-cook them by parboiling them for three to four minutes. This will make the peppers more tender. Baking time will be cut down as a result of this. Make Variations to Your Filling:
You are able to change the ingredients of the filling to suit your preferences. You have the option of including more vegetables like as spinach, tomatoes, or zucchini. Add extra beans or a meat replacement in place of the beef in order to make this dish suitable for vegetarians. Alternate Sources of Rice:
You might try using quinoa, cauliflower rice, or even bulgur wheat if you are wanting to limit the amount of carbohydrates you consume or if you want a different texture. Alternatives to Mexican Blend Cheese Although Mexican blend cheese is a good option, you may also use Monterey Jack, cheddar, or even pepper jack cheese for a more intense flavour.
