Cheesy Mexican Stuffed Peppers are a delightful dish that brings together vibrant flavors and amazing textures. Imagine tender bell peppers filled to the brim with seasoned beef, zesty chiles, and gooey melted cheese. This recipe is not just a feast for the eyes, but one that sings a tune of comfort and satisfaction. It’s perfect for family dinners or any occasion where you want to impress your guests without breaking a sweat!
But why create these stuffed peppers, you ask? First, they are simply fun to make! Hollowing out each pepper and stuffing them can be a little messy, but it’s a joyful activity that gets everyone involved. Kids love to help out, piling in the ingredients and watching as they transform into this colorful assembly of flavor. Plus, the use of fresh ingredients ensures that you know exactly what’s going into your meal.
Secondly, this recipe is wonderfully adaptable. You can swap out the ground beef for turkey, or if you’re feeling adventurous, try chorizo for a spicier kick. The choices are endless! Not only does this make it versatile for different dietary preferences, but it also keeps things exciting in the kitchen.
Finally, once they’re baked, these peppers present beautifully on a plate. Your family and friends will be drawn to their bright colors and delicious aroma. And when they take that first bite? The explosion of flavors will make everyone smile. There’s just something about the cozy warmth of a stuffed pepper that makes it such a beloved dish.
How to make Cheesy Mexican Stuffed Peppers
Ingredients:
4 large bell peppers
1 lb lean ground beef
1 ounce taco seasoning
1/2 onion, diced
1 can chopped green chiles (4.5 ounce can)
1/4 cup Red Enchilada Sauce (Medium)
2 cups Mexican blend cheese, shredded
Directions:
Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
In a medium skillet, cook the ground beef over medium-high heat, crumbling it as it cooks. If there is excess oil after cooking the beef, drain it and return the skillet to the heat.
Stir in the taco seasoning until the beef is well coated. Add the diced onions and cook until they begin to soften.
Once the beef is almost cooked through and the onions are translucent, stir in the chopped green chiles and enchilada sauce. Remove from heat and set aside.
Cut the tops off each bell pepper and remove the seeds and ribs from the inside.
Place the hollowed-out peppers on the prepared baking sheet.
Stuff each pepper with a generous amount of the beef mixture, followed by a layer of shredded cheese, and then more beef mixture. Top with additional shredded cheese.
Place the pepper tops back on each stuffed pepper.
Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve the stuffed peppers immediately, garnished with sour cream and cilantro if desired.
Enjoy these Cheesy Mexican Stuffed Peppers for a flavorful and satisfying meal!
How to serve Cheesy Mexican Stuffed Peppers
Serving Cheesy Mexican Stuffed Peppers is simple yet rewarding. Once they’re removed from the oven, let them cool for just a moment before plating. The colors will shine—a beautiful array of green, red, and cheese that invites everyone to dig in. To elevate your presentation, garnish each pepper with a dollop of sour cream and a sprinkle of fresh cilantro. This adds a lovely contrast to the warm, creamy filling.
For a complete meal, serve these stuffed peppers alongside a light salad or some Spanish rice. The freshness of the salad complements the rich cheese and beef, creating a balanced plate. If you’re feeling fancy, pair them with a chilled glass of fruity soda or even a simple Agua Fresca to enhance the flavors.
Lastly, don’t forget to leave some extra toppings on the table! Think along the lines of salsa, guacamole, or even jalapeños for those who like a little extra kick. This way, everyone can customize their dish to their liking, turning a simple meal into a flavor-filled fiesta!
Additional Tips:
Feel free to use other types of peppers like poblano or banana peppers for different flavors.
You can prepare the filling ahead of time and assemble the peppers just before baking for a quicker dinner.
Experiment with different cheeses! A mix of cheddar and Monterey Jack provides a delightful twist.
Nutrition Facts:
The nutrition content will vary based on the ingredients used, but generally, these peppers are a good source of protein, vitamins, and minerals. Each pepper can be around 400-500 calories depending on the portion size.
FAQ Section
Can I make these stuffed peppers vegetarian?
Absolutely! Substitute the ground beef with black beans, lentils, or your favorite vegetables, and don’t forget to add extra cheese.
How can I store leftovers?
Leftover stuffed peppers can be wrapped in foil or placed in an airtight container and refrigerated for up to three days. Reheat them in the oven or microwave until warmed through.
Can I use other sauces?
Certainly! You can swap the enchilada sauce for salsa, barbecue sauce, or even a homemade tomato sauce for a different flavor profile.
Cheesy Mexican Stuffed Peppers
Remember, the key to a successful dish is to have fun and enjoy the process! Happy cooking!
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Cheesy Mexican Stuffed Peppers
Ingredients
4 large bell peppers
1 lb lean ground beef
1 ounce taco seasoning
1/2 onion, diced
1 can chopped green chiles (4.5 ounce can)
1/4 cup Red Enchilada Sauce (Medium)
2 cups Mexican blend cheese, shredded
Instructions
Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
In a medium skillet, cook the ground beef over medium-high heat, crumbling it as it cooks. If there is excess oil after cooking the beef, drain it and return the skillet to the heat.
Stir in the taco seasoning until the beef is well coated. Add the diced onions and cook until they begin to soften.
Once the beef is almost cooked through and the onions are translucent, stir in the chopped green chiles and enchilada sauce. Remove from heat and set aside.
Cut the tops off each bell pepper and remove the seeds and ribs from the inside.
Place the hollowed-out peppers on the prepared baking sheet.
Stuff each pepper with a generous amount of the beef mixture, followed by a layer of shredded cheese, and then more beef mixture. Top with additional shredded cheese.
Place the pepper tops back on each stuffed pepper.
Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve the stuffed peppers immediately, garnished with sour cream and cilantro if desired.
Enjoy these Cheesy Mexican Stuffed Peppers for a flavorful and satisfying meal!
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