Mexican Stuffed Bell Peppers Recipes

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MEXICAN STUFFED PEPPERS

A new twist to stuffed peppers!

Provided by booyachic

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12



Mexican Stuffed Peppers image

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.

Nutrition Facts : Calories 862.3 calories, Carbohydrate 80 g, Cholesterol 85.1 mg, Fat 46.7 g, Fiber 6.2 g, Protein 30.6 g, SaturatedFat 16.5 g, Sodium 1492.4 mg, Sugar 7.9 g

1 pound ground beef
¾ cup water
1 (1 ounce) packet taco seasoning
2 tablespoons vegetable oil
1 cup white rice
1 cup water
1 ½ cups chunky salsa
1 small onion, chopped
1 clove garlic, minced
3 large green bell peppers, tops and seeds removed
1 (8 ounce) package shredded Mexican cheese blend
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)

MEXICAN STUFFED BELL PEPPERS

These mild flavored peppers have a filling that is sweet and somewhat reminiscent of the sweet tamales we get during the holidays. Cook and prep time do Not include time need to make the corn bread as I quite often make it either the night before. If in a time crunch you could always buy a pre-made 9x9 corn bread.

Provided by Debbwl

Categories     Peppers

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11



Mexican Stuffed Bell Peppers image

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.

Nutrition Facts : Calories 147.7, Fat 2.9, SaturatedFat 0.5, Cholesterol 2.1, Sodium 394.5, Carbohydrate 27.4, Fiber 4.6, Sugar 10.4, Protein 7.4

cornbread, a 9x9 pan
6 green bell peppers, medium large
1 onion, chopped
1 teaspoon olive oil
16 ounces diced fire-roasted tomatoes, no-salt added
10 ounces frozen corn, thawed and drained
2 1/4 ounces sliced ripe olives
1/3 cup raisins
1 tablespoon chili powder
1 teaspoon ground sage
4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese

STUFFED MEXICAN PEPPERS

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11



Stuffed Mexican Peppers image

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.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

MEXICAN-STYLE STUFFED PEPPERS

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 50m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6



Mexican-style stuffed peppers image

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.

Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium

3 large mixed peppers , halved
oil , for drizzling
2 x 250g pouches lime & coriander rice , cooked
400g can black beans , drained and rinsed
6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
150g fresh guacamole

MEXICAN CHICKEN STUFFED BELL PEPPERS

Try our tasty Mexican Stuffed Bell Peppers! Lime dressing, jalapeños and a cheesy chicken mixture give this chicken stuffed bell pepper recipe its flair.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8



Mexican Chicken Stuffed Bell Peppers image

Steps:

  • Heat oven to 400ºF.
  • Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
  • Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
  • Spoon chicken mixture into pepper halves. Cover.
  • Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

1 each green, red and yellow bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
3 cups chopped cooked chicken
1-1/2 cups prepared STOVE TOP Cornbread Stuffing Mix
1 cup frozen corn
1 jalapeño pepper, seeded, minced
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

MEXICAN BEEF-STUFFED PEPPERS

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8



Mexican Beef-Stuffed Peppers image

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.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

MEXICAN STUFFED PEPPERS

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6



Mexican Stuffed Peppers image

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.

Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

MEXICAN STUFFED BELL PEPPER CASSEROLE

Make and share this Mexican Stuffed Bell Pepper Casserole recipe from Food.com.

Provided by jegrn

Categories     White Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10



Mexican Stuffed Bell Pepper Casserole image

Steps:

  • Core green peppers.
  • Immerse in boiling water for 3 minutes.
  • Chop into bite size pieces.
  • Fry ground beef and onion.
  • Drain.
  • Stir in all ingredients except peppers and cheese.
  • Return to boiling.
  • Simmer 15 minutes.
  • Add cooked pepper pieces and cheese.
  • Place in a casserole dish sprayed with Pam.
  • Cover and bake at 375 degreees for 20 minutes.

Nutrition Facts : Calories 236.4, Fat 12.5, SaturatedFat 6.3, Cholesterol 45.2, Sodium 155.6, Carbohydrate 18.2, Fiber 2.4, Sugar 3.5, Protein 14

2 green peppers (can use more if desired)
8 ounces ground beef
1/4 cup chopped onion
1 (10 ounce) can tomatoes, drained & cut up
1/2 cup water
1/2 cup Minute Rice
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup corn
1 cup shredded cheddar cheese

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