This Mexican-style stuffed bell peppers recipe is spicy and guaranteed to make your forehead sweat. I am not a fan of rice filling so I used breadcrumbs and melted butter to bind the ingredients together. The end product was incredibly tasty and filling!
Use red, yellow and orange bell peppers, their quality is superior to the green and they look & taste better as well. I like to cut them up high as you can see below, so that I can get the maximum amount of stuffing in them. I also blanch them before adding the stuffing.
Once these bad boys are done cooking they will be soft and tender, so much so that you can cut them with your fork.
And as always… Live to Eat!
- 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)
- Pre-heat oven to 350 degrees.
- Cut tops off of bell peppers and remove seeds
- 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.
- In a medium saucepan heat the olive oil and then add the onions, salt, pepper and cook for 2 minutes until translucent.
- Add the ground beef and corn and continue to cook until all the pink is gone from the meat.
- Drain excess fat from pan and set the meat mixture aside.
- In a separate bowl mix the melted butter and bread crumbs together well.
- Now add to the breadcrumb / butter mixture: the cilantro, jalapenos, salsa, chili powder and ½ cup of the shredded cheese.
- Mix all the ingredients together then add the meat mixture and combine well.
- Stuff the bell peppers with the completed stuffing mixture - pack them tightly.
- 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.
- 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.