South-of-the-Border Stuffed Peppers

South-of-the-Border Stuffed Peppers

4
omgheather 0

"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

1 h 15 m servings 622 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

4

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...

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..

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.

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 di...