Stuffed Peppers {Mexican Style}



I am very angry at myself over these Stuffed Peppers. Also? I'm mad at everyone who's had stuffed peppers and not told me how completely fabulous they are. I have wasted YEARS of my life not eating stuffed peppers. Ridiculous. I hope these change your life like they've changed mine. Mexican Stuffed Peppers are joining the regular meal rotation in our home. Hoorah!

Stuffed Peppers {Mexican Style}

Stuffed Peppers {Mexican Style} Ingredients:
  • 16 ounces (1 pound) mild pork sausage, browned*
  • 8 large bell peppers
  • 1 small sweet yellow onion, diced
  • 1 tablespoon garlic, minced (I used jarred)
  • 1 package taco seasoning, 1.25 ounces
  • 2 cups black beans (I used canned)
  • 2 cups cooked brown rice
  • 3 cups finely shredded Mexican cheese blend
  • optional: diced jalapeno pepper
  • optional garnishes: sour cream, salsa, salsa con queso, guacamole

Stuffed Peppers {Mexican Style} Directions:
  1. Cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.
  2. Saute diced pepper, onion and garlic for about 15 - 20 minutes, until onions and pepper are soft and translucent.
  3. In a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.**
  4. Place peppers upright in a large covered roaster or casserole dish. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high for about three minutes (until cheese is melted and starting to bubble).
  5. Enjoy!
  6. WAIT! don't forget the garnishes. Check out my Restaurant Style Salsa Recipe, Simple Guacamole Recipe, and Bacon Salsa Con Queso Recipe!
*Want to make it vegetarian? Skip the pork and use an extra cup of brown rice and cup of black beans!
**If you want to freeze your peppers, do this now! For individual reheating (like in the toaster oven) wrap each pepper tightly in foil and freeze in a freezer bag. For family style, pack upright into a casserole dish and seal well with foil, OR you can freeze the stuffing on its own!

Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}
Stuffed Peppers {Mexican Style}


Do you just loooooove stuffed peppers?  Then be sure to check out these Sausage Stuffed Breakfast Peppers too!

sausage stuffed breakfast peppers


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6 comments:

  1. My husband and I LOVE stuffed peppers! Usually make the Italian version, but sometimes do the Mexican kind as well. I actually add the cheese to the filling mixture and put salsa on the top. Delicious!!

    ReplyDelete
  2. Ive made them w boca crumbles too.

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  3. My boyfriend found your blog some how and now won't stop e-mailing me your links, "make me this...", "you should make this one!". It's too funny. What a yummy recipe! I'm going to try to make it on Sunday.

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  4. Dumb question do you cook the rice before the put it in there? What top are you removing? The pepper or the pot's top?

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    Replies
    1. hi anon - yes, cook the rice first - recipe calls for 2 cups cooked brown rice. i'm not sure where you're referencing the top removal? i don't cook my peppers with their tops on as i instruct you to chop the salvageable part of the top and include it in your stuffing mixture. i sure hope that helps :-) best, april

      Delete

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