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®)
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.
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..
My family loved this recipe, even my daughter who doesn't care too much for green peppers. I added the salsa, onion and garlic to the ground beef as I was browning it, then added instant brown rice. It was delicious.
We would absolutely make these again! Even my 6 year old loved them.
I made this today and it was so good. I added fresh parsley, chives and soulfood seasonings to the recipe. This is my first time making Stuff Peppers. I will make this again and again.
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!
* 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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