Mexican Stuffed Peppers

These fun and easy Mexican Stuffed Peppers are filled with seasoned ground beef, sweet onions, garlic, fire roasted tomatoes, and rice all topped with cheddar and pepper jack cheese.  For the greater part of my life I have been a huge stuffed pepper fan and this is one of my favorite recipes. For a complete company worthy meal I love to serve these with Beer Bread and Pineapple Margaritas.

If you love stuffed peppers but you also love all the flavors of Mexican and Tex Mex food than this recipe is right up your alley.  Tex Mex and Mexican recipes are always so full of flavor and because of that they are incredibly satisfying. We are huge fans to anything with a little hispanic flair to it.  Have you tried any of my other Tex Mex dishes?  This recipe, Queso Fundido, Mexican Pizza, and Barbacoa Tacos, are just a few of our favorites.  I bet you have a few of your own favorites.

How to make Mexican Stuffed Peppers

Start by cutting off the tops of the peppers and removing the seeds and membranes.  I chop the tops up and use them for mine and hubby’s omelettes but you can also use them in the recipe. Then boil the peppers in a large pot of water for about 4-5 minutes just to soften them a bit.  Be sure to drain the peppers very well.

Now grab a large skillet and brown the ground beef over medium heat.  When the ground beef is about halfway browned add the onion and cook until it is soft and the ground beef is browned.  Then add the minced garlic and cook for 1 minute stirring constantly.  Next add the taco seasoning, fire roasted tomatoes, water and rice.  Now bring it all to simmer and then cover and cook until the rice is tender.

Fill the peppers with the ground beef mixture and place in a casserole dish.  Then cover and bake for about 40-45 minutes.  Finally uncover the peppers and spread the tops of the peppers evenly with both cheeses. Bake until the cheese is melted

Recipe notes and helpful tips

• You don’t have to precook your peppers but they will be rather firm if you choose not to.  No worries though as my husband loves them like that.
• If your peppers do not stand upright on their own cut just enough off the bottom to create a flat spot so they will.
• Do you have a love for spicy food?  No problem add a little bit of cayenne pepper and/or a minced jalapeno.
• These peppers can be prepared up to 24 hours in advance and stored covered in the refrigerator.  Remove the peppers from the fridge about 30-40 minutes prior to baking to bring the peppers up to room temperature.
• To reheat leftover peppers place them in a covered dish and pop in the oven at 350 for 15-20 minutes.  Alternatively you can reheat them in the microwave in a microwave safe dish covered with a paper towel at a reduced power (60%) for about 2-3 minutes.
• Use whatever color peppers you prefer.  The red bell peppers are the sweetest while the green pepper has a little more kick to it and is very aromatic.  I like to use a variety of colored peppers because it looks so festive and I can satisfy the multiple tastes of my family.

WHAT IS THE DIFFERENCE BETWEEN RED, ORANGE, YELLOW AND GREEN PEPPERS?

They are all essentially the same pepper in different growing stages.  In it’s earliest stage the bell pepper is green. If left on the vine to fully ripen it will change to yellow, then orange and finally red.  This fully explains why green peppers are the most economical as they can be harvested earlier. Green peppers taste zestier, and slightly bitter compared to the yellow, orange and red bell pepper.  Red peppers are allowed to fully ripen resulting in a sweeter fruitier flavor.  Red peppers have twice as much vitamin C and nine times more beta-carotene than their green cousins.

What to serve with Mexican Stuffed Green Peppers

• cornbread
• Grapefruit Margaritas
• sweet potato fries
• Easy Mexican Coleslaw
• garden salad with lime vinaigrette
• Corn Fritters
• fresh fruit salad
• Classic Bloody Mary Cocktail
• fry bread
• Pickled Jalapenos

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