Friday, May 2, 2008

Mexican Stuffed Peppers!

Stuffed Peppers

1 lbs. Meat or chicken cubed

1 cup Rice

¼ onion chopped

¼ pepper chopped (any Variety…)

1 pinch Cilantro, chopped

½ Tbs. Cumin

½ Tbs. Paprika

½ Tbs. Chili Powder

¼ tsp Onion Powder

28 oz Can Diced Tomatoes, Any variety.

2 Cups of water or broth

4 medium Green Peppers (or colored)

3 oz. hard Cheddar or Velveeta

3 oz. Muenster or Monterrey Jack


Preheat Oven 350 ˚.

Cut the tops off of each pepper and discard insides and all seeds. Keep tops. Place peppers in a large Casserole dish.

In a large nonstick or heavy bottom deep skillet, brown beef or chicken cubes, drain, add rice and chopped veggies. Stir constantly and cook for about 2 minutes. Add seasonings, tomatoes and water… bring to a boil, Reduce heat, cover. Simmer for 20-30 minutes until rice is fluffy.

Place filling inside and around peppers, top with cheese, replace tops, Bake for 15-20 minutes or until peppers reach desired softness.


Use chicken stock or broth instead of water, for a slow cooked flavor. Use your crock pot and add cheese last or on top of personal dishes or chop Peppers coarsely and add a cup more water or broth for a Pepper Soup, this is great with Deep Fried Flour Tortillas. For spicier flavor, add a ½ Tbs. of Red Pepper flakes, or a chopped Jalapeño or Serrano Pepper.

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