Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers!! Oh my goodness these came out delicious! I had bought a ton of colorful bell peppers for my daughters birthday party, with plans of slicing them for the veggie platter. BUT… time got away from me and I was lucky to throw the carrot sticks and ranch dip on the table before guests started showing up. Sooooo…. what was I to do?? Stuffed bell peppers! I wasn’t really in the mood for another italian style dish, and I also had a big tub of sour cream. It’s decided. Mexican it is! I also need to let all of you know how much Little Miss Middle Child loved this dinner. She even begged me to make this her official “Birthday Dinner!” That’s a big statement. In case you don’t know already, we have four children, and my youngest is the pickiest eater. I am always trying to “sneak” things into her diet and trying new ways to broaden her palate. This meal was a hit!! No whining, no fussing, no anything. All I did was wrap the filling into a tortilla and voilà! One happy camper! Little did she know that there was onion, bell peppers, enchilada sauce, etc. inside her burrito. Makes for one happy Momma too 🙂

5.0 from 1 reviews

Mexican Stuffed Bell Peppers

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Author: Vixen's Kitchen

Recipe type: Main

Cuisine: Mexican

Serves: 8

Ingredients

• 2 Tbs. olive oil
• 8 bell peppers, tops cut and seeds removed. Reserve the tops. (I used red, orange, yellow and green)
• 1 small to medium white or sweet onion, finely diced
• 1 pound lean ground beef
• 1 pound ground pork
• 3 garlic cloves, minced
• 1 package saffron rice, cooked (you can also use any spanish/mexican rice. This is also the rice that I use in my green enchilada recipe!)
• 1 cup red enchilada sauce
• Salt & pepper
• 1½ cups shredded cheese blend (I used the mexican blend from Costco)
• Sour cream & green onions for garnish!

Instructions

1. Preheat oven to 350 degrees.
2. In a large pot of boiling water, parboil the peppers for 3 minutes, until just tender. Remove with a slotted spoon and drain on a paper towel. This step will GREATLY reduce your cooking time and you're guaranteed to have soft, delicious peppers.
3. Dice half of the bell pepper tops. You want to end up with a cup of diced peppers. Slice up the rest of the tops to munch on while you cook 🙂
4. In a large saute pan, heat your oil over medium-high heat. Sauté your onion and diced bell pepper tops until slightly soft. About 3 minutes.
5. Add in your ground beef, pork and garlic. Cook through and drain off any visible fat.
6. In a large bowl, add your rice, enchilada sauce and 1 cup of cheese. Add in your meat mixture. Salt and pepper to taste.
7. Stuff your peppers and place in a 13 x 9 dish. Put just enough water in the pan to coat it. About ⅛" deep.
8. Cook in the oven for 25-30 minutes. Top the peppers with the remaining ½ cup shredded cheese and put back in the oven for 5 more minutes, or until the cheese is melted and slightly bubbly.
9. Serve with sour cream and sliced green onions!

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