Recipe by booyachic
"A new twist to stuffed peppers!"
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1 (1 ounce) packet
1 1/2 cups
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®)
Made this last nite, my family liked it with the red peppers, the only thing that was not liked was the doritos, they became soggy when you put the peppers in the oven to finish cooking..
Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe.
I subbed turkey for the beef, for less fat. I switched the green peppers with red peppers... I found that a lot of people who don't like green can enjoy the sweetness of a red. Also, my cooking time was much longer. I baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great "starter" recipe, very customizable.
These were EXCELLENT! Of course, my kids fussed and wouldn't eat the pepper (not a shocker), but they don't count in terms of reviews. They don't like anything that's not processed and/or unhealthy. They did eat all the good stuff INSIDE the pepper though, so that's a WIN!
That said, hubby and I thought they were terrific! I've made Mexican stuffed peppers before, but these were much better. I think the difference was the salsa, as opposed to tomato sauce. My husband bought the pre-shredded Mexican cheese, but I think next time, I'd like to try a Monterey Jack - something that might melt a little better and add a little more *kick*.
Very good though - thanks for sharing! Oh, and we topped ours with a little sour cream - YUM!
I made this for dinner tonight and it was excellent. I used red bell peppers and cooked the meat along with the onions and garlic. I put tomato sauce on the bottom of my baking pan so instead of water I mixed a little bit of tomato sauce in with the meat and taco sauce. Since I used hot Pace Picante chunky salsa, I only needed 1 cup. I was able to cook and mixed everything in one pan which made clean up a snap. I also added a can of corn, then baked them at 375 degrees for 45 minutes so that the peppers would be soft. Absolutely delicious.
Whole family, include kids, loved these. Made exactly as written except used ground turkey.
I omitted the chips and put the cheese on top rather than layering. Hubby and I love it!
These were pretty good. I used a can of Rotel and it was supreme!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 420
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