South-of-the-Border Stuffed Peppers Recipe -
South-of-the-Border Stuffed Peppers Recipe
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South-of-the-Border Stuffed Peppers

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"Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
  3. Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
  4. Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
  5. To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
  6. Lower oven heat to 350 degrees F (175 degrees C).
  7. Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
  8. Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
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  • Cook's Tips
  • If you prefer crisper bell peppers, omit their pre-baking time, and stuff them raw. Bake only the poblano pepper. If you like more sauce, reserve 1/4 cup of the enchilada sauce and mix it with one 10 ounce can of tomato sauce. Pour this over the peppers before topping them with the cheese sauce.

Reviews More Reviews

Sep 22, 2007

This was an interesting twist on stuffed peppers. I cheaped out and bought green peppers instead of red, which would probably have tasted better. I also couldn't find asadero cheese, so I used 4-cheese fiesta blend shreds sprinkled on top. I added the tomato sauce mixed with some of the enchilada sauce (as per suggested in the "cook's tips") to the top as well. I also kicked up the spices quite a bit. Good basis, but I think it could be better with a little more tweaking, like adding more sauce and cheese to the meat mixture. I will definitely make it again.

Jul 24, 2008

Well I did not really like it. I mean the rice to meat ratio doesnt work. There should be less rice and more meat and it needs more spices..


5 Ratings

Feb 22, 2008

Just needed something else. The peppers just seemed bland paired with the stuffing, which was very yummy. Maybe I will make it into a unstuffed pepper next time.

Mar 08, 2010

I thought these were so good, and so different than the usual stuffed green peppers! I did do a few things different. I used 5 peppers total, 3 yellow and 2 red. I used instant white rice!! I didn't do the pre-baking of the peppers, I blanced them in water(that's how we do our green peppers, so that's what I did) I didn't have a poblano pepper, so I used two serrano chiles and I just chopped them up and with seeds and all, and threw them in with the ground beef and onions. I couldn't find asadero cheese so I used quessadilla cheese. I didn't melt it I just placed some on top of each pepper. YUMMY! I think I might try the sauce that the footnote says to do next time. I would make this again.


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  • Calories
  • 622 kcal
  • 31%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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