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Tex-Mex Stuffed Peppers

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Tex-Mex Stuffed Peppers

Tex-Mex Stuffed Peppers

Photo: Diana Rattray
These Tex-Mex stuffed peppers have plenty of flavor, with refried beans, tomatillo salsa, and ground beef.

Cook Time: 1 hour

Total Time: 1 hour

Yield: Serves 4

Ingredients:

  • 4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
  • 1/2 pound lean ground beef
  • 1/3 cup finely chopped red onions
  • 1 can (16 ounces) fat free refried beans
  • 1 cup whole kernel corn, drained, thawed if frozen
  • 3/4 cup Rosarita green tomatillo salsa
  • 1/2 cup cooked rice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • salt and pepper, to taste
  • shredded Cheddar cheese or Mexican-style  blend

Preparation:

Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper toweling to drain. In medium skillet, brown ground beef with onions. Add remaining ingredients; simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with beef and refried bean mixture. Cover dish with foil and bake at 350° for 35 to 40 minutes.

Uncover and top each pepper with shredded cheese. Continue baking until the cheese has melted.

 Serve with additional tomatillo salsa or tomato salsa, if desired.

Serves 4

 

More Stuffed Peppers
Stuffed Bell Peppers With Ground Beef
Stuffed Peppers with Ham and Rice
Creole Stuffed Peppers
Ness's Stuffed Green Peppers
Crockpot Stuffed Peppers With Rice and Beans
Mama's Cajun Stuffed Bell Peppers

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