Welcome amigos! Today we’re spicing things up with our delicious Tex Mex Stuffed Peppers. These vibrant, colorful babies are the perfect centerpiece for your next Mexican night, tailgate party or Cinco de Mayo celebration. Stuffed to the brim with ground beef, aromatic spices, and topped with melty cheese, they’re a fiesta for your mouth! And the bonus? This recipe is as easy as pie, and 100 times more delicious. Trust me on this one, once you take a bite, you’ll be whisked off to the land of the Mariachi!
– Cook time: 30 min
– Total time: 50 min
– Servings: 4 people
– Yield: 8 peppers
Get ready to sizzle in your kitchen making your new favorite dish, Tex Mex Stuffed Peppers!
Ingredients & Equipment You’ll Need
- 8 Bell Peppers
- 1 lb Ground Beef
- 1 cup of Cheddar Cheese, shredded
- 1 cup of Black beans
- 1 cup of Corn
- 1 Onion, diced
- 2 cloves of Garlic, minced
- 1 tablespoon of Taco seasoning
Equipment: Baking tray, fry pan, sharp knife.
The real deal-breaker in our Tex Mex Stuffed Peppers recipe is the taco seasoning. It takes these peppers from bland to grand! Also, you can substitute beef with ground turkey if you prefer lighter meals, or shredded chicken for some poultry action.
How To Make Tex Mex Stuffed Peppers
- Preheat your oven to 375��F (190��C) and lightly spray a baking dish with cooking oil.
- Halve the peppers and remove seeds. Then, at the medium high heat, saut�� onions and garlic in the fry pan.
- Add ground beef to the pan and cook until no longer pink. Add the taco seasoning and stir until everything is coated.
- Remove pan from heat and add black beans, corn, and 1/2 of the cheese. Divide the mixture evenly among the peppers, and top them with the remaining cheese.
- Bake for 20-30 minutes, or until the peppers are tender and cheese is golden and bubbly.
Tips For The Best Results
- Choose large, firm peppers for baking. They’ll hold up better and have more room for stuffing.
- Don’t overcook the peppers. They should still have a bit of crunch to them.
- Add some hot sauce or jalape��os if you like it spicy!
Storage Tips
- Airtight containers are your friends. Stuffed peppers will keep for 3-4 days in the fridge.
- Freeze the cooked peppers for a quick and easy meal later on. Just defrost and reheat in the oven.
Frequently Asked Questions
Q: Can I make this recipe vegetarian?
A: Absolutely! Just leave out the meat and add more beans. You won’t miss the beef!
Q: Can I use other types of cheese?
A: Yes, Monterey Jack or Pepper Jack are great options!
Q: Is there a way to make the peppers softer?
A: You can blanch the peppers before stuffing them to soften them.
Q: Can I make these in advance?
A: Yes, you can prepare everything in advance and just pop them in the oven when you’re ready.
Q: Can I use other types of meat?
A: Absolutely, chicken or turkey would be great with this.
Nutritional Facts of Tex Mex Stuffed Peppers
Each stuffed pepper is packed with 350 calories, 20g of protein, 25g of carbs and 10g of fiber. Also, it is rich in Vitamins A and C.
Alright, I���ve said my piece. These Tex Mex Stuffed Peppers are a one-way ticket to flavor town. I���m certain you���re going to love them just as much as I do. Whether you serve them up with a dollop of sour cream, a splash of hot sauce, or just as they are, you���re in for a treat. Dig in and let the fiesta begin!
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