MEXICAN STYLE STUFFED PEPPERS RECIPES

Name: Mexican-style stuffed peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 2 adults, 2 children
Ingredients: 3 large mixed peppers , halved; oil , for drizzling; 2 x 250g pouches lime & coriander rice , cooked; 400g can black beans , drained and rinsed; 6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like); 150g fresh guacamole

MEXICAN-STYLE STUFFED PEPPERS RECIPE | BBC GOOD FOOD

Mexican-style stuffed peppers recipe | BBC Good Food image

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

Provided by Cassie Best

Categories Dinner, Lunch, Supper

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

Ingredients

3 large mixed peppers , halved
oil , for drizzling
2 x 250g pouches lime & coriander rice , cooked
400g can black beans , drained and rinsed
6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
150g fresh guacamole

Steps:

Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

Nutrition Facts : Calories 468 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 14 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.1 milligram of sodium

MEXICAN STUFFED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mexican Stuffed Peppers Recipe: How to Make It - Taste of Home image

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

Steps:

Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

Nutrition Facts : Calories 301 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 20g protein.

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Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
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This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina
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