Mexican Stuffed Bell Peppers (No Rice)
 
Prep time
Cook time
Total time
 
Mexican-style stuffed bell peppers made with ground beef and no rice.
Author:
Recipe type: Main Dish
Serves: 6 stuffed peppers
Ingredients
  • 6 Bell Peppers (orange, red or yellow)
  • 2 Tablespoons Olive Oil
  • ½ Onion Chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 lb Ground Beef
  • ½ Cup Frozen Corn
  • 1 Cup Plain Bread Crumbs
  • 4 Tablespoons Unsalted Butter (melted)
  • 3 Tablespoons Cilantro (chopped)
  • 2 Jalapenos (chopped)
  • 1 Cup Bottled Salsa
  • 2 Teaspoon Chili Powder
  • 1½ Cup Shredded Mexican 4 Cheese (divided)
Directions
  1. Pre-heat oven to 350 degrees.
  2. Cut tops off of bell peppers and remove seeds
  3. Blanch peppers by putting in a boiling pot of water for 5 minutes and then quickly removing and placing in a bowl of ice water - set aside peppers when done.
  4. In a medium saucepan heat the olive oil and then add the onions, salt, pepper and cook for 2 minutes until translucent.
  5. Add the ground beef and corn and continue to cook until all the pink is gone from the meat.
  6. Drain excess fat from pan and set the meat mixture aside.
  7. In a separate bowl mix the melted butter and bread crumbs together well.
  8. Now add to the breadcrumb / butter mixture: the cilantro, jalapenos, salsa, chili powder and ½ cup of the shredded cheese.
  9. Mix all the ingredients together then add the meat mixture and combine well.
  10. Stuff the bell peppers with the completed stuffing mixture - pack them tightly.
  11. Place bell peppers in a oven safe pan with about ½ inch of water on the bottom - cover with tinfoil and bake for 45 minutes.
  12. After 45 minutes, remove tinfoil covering, add 1 cup of cheese atop the stuffed bell peppers and continue to cook for 7-10 minutes until the cheese is melted and bubbling.
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/mexican-stuffed-bell-peppers/