Who else is a fan of stuffed peppers?! This is the second rendition of stuffed peppers that I've made and I must say it a close tie between the two for me. If you know me, then you know that this is HUGE. For those that haven't been here long, let me catch you up to speed. Before I met my husband, I avidly disliked peppers. I say dislike because hate is a strong word that I do not like to use. But I really did not like them! Mostly, I think this was a result of never having experience cooking them and tending to eat undercooked peppers- which I still do not like. I have not hopped on that train yet of eating raw peppers in my salad. I just cannot do it y'all! But I am definitely all in on adding them to my recipes and dare I say that I actually like them now? I am definitely a believer in trying new things and being willing to experiment with food in the kitchen. After all, it's meant to be a fun place to create foods to nourish your body and feed your soul! In all the best possible ways. If you are a fan of Mexican food, then you are going to love these easy peppers that are FULL of flavor! Think- refried beans, peppers, onions, garlic, spices, meat, salsa, cilantro, and Mexican cheese of course! It really is all the best flavors in the tastiest vessel. Not only are they delicious and easy, but you can make them for a family dinner or for yourself for meal prep! Can't eat them all? Freeze the rest individually to remove from the freezer when you need a quick meal! You'll be amazed at just how easy these really are and they will for sure become a favorite in your house. But hey, don't take my word for it! Give the recipe a whirl and let me know what you think. Hope you enjoy!
Serves: 6 peppers
Ingredients:
1 lb ground meat of choice (turkey, beef, or venison)
1 can refried beans
6 multicolor peppers, rinsed out (save the lids to chop and use)
1 large onion
1 can rotel
1 cup salsa of choice (I used a mild chunky)
2 tbsp cilantro, more to top
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp kosher salt, more for inside of peppers
1 cup shredded Mexican cheese*
Note:
Gluten free
Grain free
Dairy free with substitution (substitute vegan cheese)*
Directions:
Preheat the oven to 350 degrees.
Place peppers, cleaned out in a baking dish with a small layer of water in the bottom. Sprinkle the insides with kosher salt. Microwave for 3 to 5 minutes until just beginning to soften. The purpose of this is to pre-cook the peppers prior to going in the oven so that they are fully cooked at the end. The peppers should still hold their shape. Drain the excess water.
Heat a pan over medium to high heat. Add the ground meat and sauté for 5 minutes or so until start to brown. Add the onions and chopped peppers (from the top of the peppers that were removed) and sauté another 5 minutes until softened. Add the spices and mix well.
Next add the hotel and salsa and mix until well combined, followed by the cilantro. dAllow to cook a few more minutes to let flavors blend together.
Now stuff the peppers. Place a layer of refried beans in the bottom of each pepper until used up. About 1 to 2 spoonfuls. Even this out with a spoon. Next, stuff each pepper to the top with the taco meat mix. Place in oven for about 20 mins until heated through and peppers are fully cooked.
Remove from oven and sprinkle the cheese on top of the peppers. Put back in oven for 3 to 5 mins, turning to broil the last minute or so. Cook until tops are fully golden and browned and remove from oven. Sprinkle with more cilantro.
Let cool and serve them up! Caution: these will be extra hot in the center!
Whip these up for a delicious and quick weeknight dinner! The whole family will love them. Or save them all for yourself! That's okay too.
Until next time, Cheers!
Magen Check
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