Spicy Stuffed Peppers

Remember the first time you saw a stuffed pepper on your plate, and you were like “hmmm this looks really interesting.”

You then experienced the flavors of the stuffer peppers experience and realized you never tasted anything like this before in your life!

For the spicy stuffed pepper you start with the crisp outer shell of the green peppers, and the spicy bean and rice, all smothered in that wonderful cheese topping.

I like to pack my peppers full of flavor, from the spicy meat, to cumin and chili powder infused rice,  and finally the green chili Verde salsa on top.

The spicy stuffed peppers are a full meal, from oven to table.

I like to cook them in a pan covered with foil, so I can easily slide them right onto the plate, not dropping any rice or cheese, and it makes for super easy clean-up.

You can use many options for the flavors, whether its chunky salsa Verde, to a green or red enchilada sauce or even chunky salsa.

Whether you use ground beef, or for a lighter option ground turkey ,your stuffed peppers will have a ton of flavor and spice.

Versatile stuffed peppers are an affordable easy all in one meal to make when your craving all those wonderful cheesy and spicy flavors.

These peppers are so versatile, you can really mix it up and make Italian stuffed peppers, or vegetarian peppers, or cheese and broccoli stuffed peppers, or nacho peppers, I could go on and on.

Print Recipe

Spicy Stuffed Peppers

Author: Long Ears Farm Cooking Method: Oven Baked Cuisine: American, Italian, Mexican, Vegetable Dish Courses: Dinner, Main Course

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Total Time 55 mins Servings: 2 Best Season: Summer

Description

Versatile stuffed peppers are an affordable easy all in one meal to make when your craving all those wonderful cheesy and spicy flavors.

 

Ingredients

Servings

• 4 bell peppers
• 1.5 pounds ground beef or turkey
• ¹⁄₂ onion (chopped)
• 1 cup cooked rice
• 1-3 teaspoon salt
• 1 clove garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 32 ounces enchilada sauce (red or green)
• 8 ounces sour cream
• 16 ounces shredded cheese

Instructions

1. Prepare Peppers

   Heat oven to 350

   Cut the top of each pepper off using a thin slice.

   Remove all seeds and membranes, rinse peppers.

   If they do not stand up, cut a thin slice across the bottom of the pepper.

   In a 4 quart deep baking dish or dutch oven, add enough water to cover peppers, heat to boiling, add peppers, cook about 2 minutes, drain.

2. Prepare Meat

   In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

   Stir in rice, salt, garlic and 1 cup of the enchilada sauce, cumin and chili powder; cook until hot.

3. Stuff Peppers

   Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

4. Cook Peppers

   Cover tightly with foil. Bake 10 minutes.

   Uncover and bake about 15 minutes longer or until peppers are tender.

   In a saucepan warm the enchilada sauce.

   Smoother with remaining enchilada sauce and cheese.

   Serve with sour cream