Stuffed Peppers Mexican Style
From zena824 16 years ago
- 25 minutes to make
- Serves 4
If you like regular stuffed bell peppers you will love these... these are wonderful....I love anything with a mexican twist... L & T magazine
Ingredients
- 1 pound lean ground beef shopping list
- 2/3 cup chopped sweet red pepper shopping list
- 1/2 cup chopped onion shopping list
- 2 garlic cloves, minced shopping list
- 1 3/4 chopped seeded tomatoes, divided shopping list
- 4 teaspoons chili powder shopping list
- 1 teaspoon cornstarch shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 cup water shopping list
- 4 medium green bell peppers shopping list
- 2 tablespoon sour cream shopping list
- 2 tablespoons shredded cheddar cheese shopping list
- 2 green onions, chopped shopping list
- sliced cherry tomatoes, garnish, optional shopping list
How to make it
- In a large skillet, cook the beef, red peppers, onion and garlic over medium heat until meat is no longer pink; drain.
- Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano, and cayenne.
- Gradually stir in water; bring to a boil.
- Reduce heat; simmer, uncovered for 5 minutes.
- Cut green peppers in half lengthwise; remove seeds.
- In a large kettle, cook peppers in boiling water for 3 to 5 minutes.
- Drain and rinse in cold water.
- Spoon about 1/3 cup beef mixture into each pepper half.
- Place in a 13 x 9 x 2 inch baking dish coated with cooking spray.
- Cover and bake at 350 degrees for 25 to 30 minutes or until peppers are crisp tender and filling is heated through.
- Top with remaining chopped tomatoes.
- Garnish with sour cream, green onions, and cherry tomatoes if desired.
pudgy47
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" It was excellent "