Told you we're liking our Mexican lately! We've also been looking for ways to make delicious dinners that cost less, and hamburger meat is probably the cheapest out there. I use red peppers in this recipe, they are a bit sweeter and seem to carry a bit more flavor and heat than green peppers. You can actually assemble these peppers ahead of time and bake them later if needed.
Mexican-Style Stuffed Peppers (Country Magazine)
6 medium red peppers
1 lb lean ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 cups cooked brown rice
1/2 - 1 cup fresh cilantro, chopped (use as much as you like - I love cilantro so I use the full cup)
1-1/4 cups salsa, divided
1 tablespoon chopped green chillies (optional)
2 teaspoons chili powder
1/2 tsp salt
1 cup shredded cheese (I like extra sharp cheddar, but others would work like Mexican blend)
- Cut tops off peppers and discard; remove seeds. In large pot, cook peppers in boiling waters for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder, cilantro and salt. Spoon into peppers
- Place peppers in a 13x9x2" baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350 degrees for 40-45 minutes or until heated through.
- Uncover; spoon remaining salsa on top of peppers and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted. Serve.