Spicy Mexican Stuffed Peppers
Spicy Mexican Stuffed Peppers are filled to the brim with seasoned ground beef, onion, garlic, smoky chipotle peppers, shredded cheese, and Mexican rice. These stuffed peppers are bursting with Mexican flavors and are always a hit at dinnertime!
Equipment
- skillet
- baking dish
Ingredients
- 6 bell peppers
- 1 lb. lean ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 tbsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin
- salt & pepper to taste
- 1 1/2 cups prepared Mexican rice
- 2 chipotle peppers chopped (from a can of chipotles in adobo)
- 1/2 tbsp. sauce from can of chipotles in adobo
- 1/4 cup tomato sauce
- 2 cups shredded Mexican-style cheese divided
Instructions
- Preheat oven to 375°. Slice the tops of the bell peppers off and place bell peppers in a casserole dish. Remove the stems from the bell pepper tops and dice what's left, set 1/4 cup of the diced tops aside, discard or use the rest as desired.
- In a large, deep skillet or medium dutch oven, sauté ground beef with onion, garlic, diced bell pepper tops, chili powder, smoked paprika, and cumin. Cook about 10 minutes or until fully cooked. Add to the ground beef: Mexican rice, chipotle peppers, adobo sauce, tomato sauce, and 1 cup of the shredded cheese. Stir until well-combined, then use a spoon to fill bell peppers.
- Add the last cup of cheese to the top of the stuffed peppers. Pour 1/4 cup of water in the bottom of the casserole dish and gently tent foil over the casserole dish, being careful that the foil doesn't touch the top of the peppers, so the cheese won't stick. Bake for 30 minutes. Enjoy!
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