Mexican Stuffed Peppers
Peppers are the perfect vessel for big dinner time flavors. This is an adaptation on my Mother's traditional Italian stuffed peppers done in a Mexican style which packs in flavors and is great for taco night leftovers!
- 4 bell peppers (sliced lengthwise, deseeded)
- 1 lb lean ground beef or ground turkey
- 1/2 onion (diced)
- 1 cup frozen corn
- 1 tomato (diced)
- 4 oz can green chilies
- 1.5 cup cilantro lime rice (recipe follows)
- 1 tbsp taco seasoning
- 1 tsp garlic powder
- salt and pepper
- shredded Mexican cheese blend (or cheddar)
Pre-cook the peppers to help reduce baking time. Lay down paper towel in microwave. Place peppers, facing up, on the paper towel and cook for 4 minutes on high. Flip to face down and repeat.
Cook long grain rice according to package instructions, do not emit the salt. Once finished, fluff with a fork and add the juice of a whole lime. Add in fresh chopped cilantro to taste.
Brown the ground beef in a large skillet, adding onion once the beef is sufficiently broken up and turning brown. Once fully browned, remove from heat and drain the fat if not using a lean meat.
In a large bowl, combine 1.5 cups of cilantro lime rice, the beef mixture, and remaining ingredients (corn, tomato, green chilies). Add in a handful of mexican cheese and season with taco seasoning, salt, and pepper. Stir well to combine.
Place peppers open side up in a 9×13 baking dish. Using a spoon, scoop the stuffing mixture in the peppers, packing it into the crevices, allowing the stuffing to mound above the peppers. Once finished, sprinkle the tops with cheese.
Place in a 350º oven for 25 minutes until the cheese turns lightly brown. Top with additional toppings like avocado, sour cream, salsa.
There is no wrong way to make this stuffing – you can alter, add, or remove anything to preference. This can also be easily converted to a vegetarian dish by omitting ground beef and substituting in black beans. Just simply rinse a can of beans and empty it into the mixing bowl. You can lightly sauté the onions and add in separately if desired.