Saturday, December 3, 2011

Mexican-Style Stuffed Peppers

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)

  1. 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.
  2. 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
  3. 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. 
  4. Uncover; spoon remaining salsa on top of peppers and sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted. Serve.

No comments: