Mexican Stuffed Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8
Ingredients
  • 2 Tbs. olive oil
  • 8 bell peppers, tops cut and seeds removed. Reserve the tops. (I used red, orange, yellow and green)
  • 1 small to medium white or sweet onion, finely diced
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 3 garlic cloves, minced
  • 1 package saffron rice, cooked (you can also use any spanish/mexican rice. This is also the rice that I use in my green enchilada recipe!)
  • 1 cup red enchilada sauce
  • Salt & pepper
  • 1½ cups shredded cheese blend (I used the mexican blend from Costco)
  • Sour cream & green onions for garnish!
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot of boiling water, parboil the peppers for 3 minutes, until just tender. Remove with a slotted spoon and drain on a paper towel. This step will GREATLY reduce your cooking time and you're guaranteed to have soft, delicious peppers.
  3. Dice half of the bell pepper tops. You want to end up with a cup of diced peppers. Slice up the rest of the tops to munch on while you cook :-)
  4. In a large saute pan, heat your oil over medium-high heat. Sauté your onion and diced bell pepper tops until slightly soft. About 3 minutes.
  5. Add in your ground beef, pork and garlic. Cook through and drain off any visible fat.
  6. In a large bowl, add your rice, enchilada sauce and 1 cup of cheese. Add in your meat mixture. Salt and pepper to taste.
  7. Stuff your peppers and place in a 13 x 9 dish. Put just enough water in the pan to coat it. About ⅛" deep.
  8. Cook in the oven for 25-30 minutes. Top the peppers with the remaining ½ cup shredded cheese and put back in the oven for 5 more minutes, or until the cheese is melted and slightly bubbly.
  9. Serve with sour cream and sliced green onions!
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/mexican-stuffed-bell-peppers/