Mexican Stuffed Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 354.88 ml frozen corn or 425.24 g can corn
- 453.59 g ground beef or 453.59 g ground turkey
- 396.89 g can black beans, drained and rinsed
- 177.44 ml cilantro, coarsly chopped
- 3 green onions, sliced
- 1 medium onion, diced
- 354.88 ml cooked brown rice
- 236.59 ml light sour cream
- 283.49 g can rotel
- 198.44 g can diced green chilies
- 1 jalapeno, minced
- 354.88 ml monterey jack cheese, grated
- 4 bell peppers
- 2.46 ml salt
- 2.46 ml cumin
- 2.46 ml garlic powder
- 2.46 ml oregano
- 2.46 ml black pepper
- 2.46 ml red pepper flakes
directions
- Brown the meat and drain off any fat. Stir in the salt, pepper, cumin, oregano, garlic powder, and red pepper flake.
- Add all of the other ingredients except for the peppers and stir to combine.
- Preheat the oven to 375 degrees.
- Slice the peppers in half, remove seeds and ribs.
- Fill the peppers and place in a 9x13 baking dish. Cover with foil and bake for 40 minutes.
- Pull out and sprinkle with cheese. Continue baking uncovered until the cheese is just starting to brown. About 15 minutes.
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