Mexican Recipe Beef Green Pepper Cheese

With ground beef, cheese, and rice, think of this Mexican stuffed peppers recipe as your favorite taco in a healthy bell pepper crush, and you'll be half style to the border asking for more.

Stuffed bell peppers could be the quintessential healthy-repast-delivered-in-a-vegetable-vessel if there always was one. And aye, I did have to look upwards how to spell quintessential.

But this is no ordinary blimp pepper recipe. It carries a bit of that Mexican swagger more frequently constitute at your fave taco articulation where you lot head in with the best of intentions to eat a little lighter (hold the guac please), but caput out grabbing your gut that's now about to explode thank you to the Mexican platter combo you swore you lot'd save one-half for later on—and didn't.

I have a several stuffed peppers recipes here on the blog, like Southwestern blimp bell peppers, flossy chicken and mushroom stuffed peppers and my version of the archetype ground beef stuffed bell peppers. They're obvi ane of our favorite piece of cake dinners.

This riff on the classic stuffed pepper recipe is Mexican-spiced for a lighter way to partake of your favorite Mexican nutrient intake. And fifty-fifty meliorate, it's all cooked in one pan.

Ingredients in Mexican Blimp Peppers

These stuffed peppers take advantage of all the favorite ingredients eaters the world over love about Mexican food, including:

• Crimson, yellow, orangish or green bell peppers
• Lean ground beefiness
• White rice that's cooked right in the sauce (or employ leftover rice if you prefer)
• Jarred eating place mode salsa
• Onion
• Classic Mexican spices of cumin and republic of chile pulverization
• Cheese (considering Mexican nutrient ever tastes amend with melty cheese)

Pre-Cook Bell Peppers for Stuffed Peppers

Step one is prepping the bell peppers. Stem and seed the peppers, cutting them around the height instead of slicing them in half. I love the peppers almost more than the stuffing, so I am always in favor of more than pepper, more than amend.

One of the most asked questions about making blimp peppers is how long practice yous cook the peppers?

I have a hugger-mugger that cuts the fourth dimension in one-half.

The microwave.

I pre-cook my peppers past adding them to a microwave safe baking dish, and sprinkling the interior of the peppers with a chip of kosher salt, and then adding 1/four cup water to the lesser of the dish.

Comprehend the peppers and give them a 5 minute blast in the microwave to pre-cook and soften them. I let them sit covered for 10 minutes or and so to go on steaming while the filling is cooking.

Which leads the states to…

Mexican Stuffed Peppers Footing Beef and Rice Filling

One of my goals in creating these stuffed peppers was to get in a one-pan dish you can brand without a lot of prep or thought earlier manus. Nigh blimp pepper recipes telephone call for pre-cooked rice. In this recipe, the rice is cooked right along with the sauce.

First the ground beef is browned with the onion. Then, add a good quality, restaurant style salsa plus the archetype Mexican spices cumin and republic of chile powder. The salsa is a one-stride ingredient that adds the garlic, tomatoes, and spices all in ane cruel dive.

H2o and dry rice are then added to the meat combination where it all cooks downwards and the rice absorbs the flavors and h2o to become tender. Stir in more than water every bit needed until the rice is tooth tender.

How to Make Stuffed Peppers

Stuff the pre-cooked peppers with the warm filling. Bake in the oven for xx minutes or until fork-tender, so elevation with shredded cheese and melt for a few minutes more than, until the cheese melts and begins to bubble.

If you happen to take extra stuffing, spoon information technology around the bottom of the peppers to cook alongside.

These peppers can be prepped ahead of time and refrigerated up to the point of baking in the oven. If baking directly from the fridge, add a few more minutes to bring to temperature and cook all the way through.

Crock Pot or Tedious Cooker Stuffed Peppers

This blimp peppers recipe is one of the easiest to transition to the slow cooker or Crock Pot.

To cook in the slow cooker, prepare the recipe every bit instructed through step 3. Spray the inside of your Crock Pot with cooking spray before adding the stuffed peppers, adding any extra filling to the lesser of the crock'due south insert. Wait to add the cheese until the last half hour of cooking time.

Cook for iii hours on high or five hours on low, or until the peppers are soft and tender.

How to Freeze Blimp Peppers

Stuffed peppers are super simple to freeze and reheat for busy days. Follow the instructions up to step 5. Encompass tightly with foil and freeze for upward to ii months.

To cook stuffed peppers from frozen, do not thaw, but bake directly from frozen and covered with foil at 400°F for i 1/two hours.

Sides That Go With Blimp Peppers

• Caesar Salad with Homemade Garlic Croutons
• Arugula Salad With Shaved Parmesan Three Ways
• Avocado Grapefruit and Fennel Salad
• Kale Salad with Cranberries, Apple and Cheddar Cheese
• Winter Green Salad with Orange Dearest Mustard Vinaigrette

If y'all make this recipe, please permit me know! Bookmark this recipe and leave a comment below, or take a photograph and tag me on Instagram with #foodiecrusheats.

Print

Mexican Stuffed Peppers

With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is similar a salubrious taco in a bell pepper shell.

Course Main Class

Cuisine Mexican

Keyword blimp peppers

Prep Fourth dimension 30 minutes

Melt Time thirty minutes

Total Time ane hour

Servings six

Calories 399 kcal

• 6 bong peppers , stems and tops removed, then seeded and
• 1 pound 90% lean ground beef
• 1 medium onion chopped, nearly 1 1/2 cups
• 24 ounce jar restaurant mode salsa
• 1 teaspoon chile pulverization
• 1 teaspoon cumin
• 1 cup long grain white rice
• 2 cups h2o
• 1/two tsp kosher salt
• 1 loving cup shredded cheese , Mexican blend or cheddar
• two tablespoons chopped cilantro
• ane/iv loving cup sour foam , optional

• Preheat the oven to 350 degrees F.

• Brownish the footing beefiness in a large fry pan over medium high heat for five minutes or until cooked nearly through. Add the onion cook until softened, almost 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and h2o, season with kosher table salt and bring to a boil, then reduce to medium low. Comprehend and melt for 20 minutes, stirring occasionally, until the rice is tender, adding more than water if necessary. When the rice is tender, fold in three/iv of the chopped cilantro, reserving some for garnish.

• While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher table salt and identify in a microwave condom dish with 1/4 cup h2o. Embrace with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.

• Transfer the peppers to a 3 quart baking dish. Fill up the peppers with the hot meat and rice mixture.

• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an boosted minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.

Cull a multifariousness of colors of bell pepper, or just one if you lot prefer.

Use any type of salsa, and oestrus index, you lot like best.

Calories: 399 kcal | Carbohydrates: 42 thou | Protein: 25 chiliad | Fat: 15 thousand | Saturated Fat: 7 chiliad | Cholesterol: 69 mg | Sodium: 1185 mg | Potassium: 919 mg | Fiber: 5 m | Sugar: xi m | Vitamin A: 4564 IU | Vitamin C: 155 mg | Calcium: 175 mg | Fe: iii mg

More Stuffed Bong Pepper Recipes

• Southwestern Stuffed Bell Peppers Recipe
• Spiralized Zucchini, Quinoa and Turkey Sausage Blimp Peppers
• Baked Eggs in Stuffed Peppers
• Creamy Chicken and Mushroom Stuffed Peppers
• 27 Ways To Make Your Bell Peppers Less Boring

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