Mexican Stuffed Peppers

This is a super easy recipe that is packed full of flavor!

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Mexican Stuffed Peppers

Ingredients:

4 sweet bell peppers (any color you prefer)

2 – 4 oz. cans diced green chiles

1 pound ground beef, pork or turkey

1 egg

1 cup cilantro, finely chopped

1/2 cup onion, finely chopped

2 tsp. cumin

1 tsp. chili powder

1 tsp. sea salt

4 ounces cheddar cheese, shredded (optional)

Directions:

Preheat oven to 350 degrees F.  In a medium bowl combine chiles with ground meat and egg, add cilantro, cumin, chili powder and salt, mix thoroughly.  Cut the tops off of the peppers and remove the ribs and seeds.  Slice each pepper in half lengthwise, or optionally leave them whole. Place each half or whole pepper cut side up into a 9×13 (for halves) or 8×8 (for whole) Pyrex baking dish.  Divide the meat mixture evenly between the pepper halves or wholes.  Bake uncovered for 45 minutes.  Top each pepper with 1/2 – 1 ounce of shredded cheese and bake for 15 additional minutes, if you are not using the cheese bake peppers for a total of 60 minutes uncovered.
Garnish with chopped tomatoes, scallions and avocado…maybe even a dollop of sour cream!

This recipe is shared at: Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, Allergy-Free Wednesday, Wednesday Extravaganza

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Stuffed and ready for the oven.

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You can bake them with or without the tops.

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