I had posted a recipe a while back for Mexican inspired stuffed peppers and at the time did not have any photos to show for the steps. Well, I made these again and this time I remembered the camera! So here is a step-by-step guide to making the stuffed peppers. They were just as delicious as the first time I made them!
1 1/2 lb ground beef
6 green bell peppers
1 - Knorr Taco Rice packet
2- 10oz cans of enchilada sauce
Approx. 1/4 cup diced green onions
8 oz pkg of Mexican blend shredded cheese or shredded quesadilla (white) cheese
Prep-work and ingredient info:
You want peppers with at least four curves at the bottom; I'm sure there is a technical name for that part but I don't know it. This gives the pepper a wider and more level base.
I had about 1/2 of 2nd can of enchilada sauce leftover. I warmed it up and offered it as a garnish if someone wanted extra sauce.
Include some green ends of onions in your mix and extra ends for garnish.
If you do not want to pre-boil your peppers you will need to increase your cooking time to about 45 minutes.
Most of the recipes said to cover the peppers with foil while baking. I didn’t cover mine and they did just fine.
Clean out your peppers
Bring about 6 cups of water to boil in large pot
Blanch the peppers for 5 min
Remove and set aside to cool
Cook rice according to package.Brown and drain beef while rice is cooking.
Add your onion to the meat
Then add one to one and a half cans of the enchilada sauce
Next add the cooked rice
Bring mixture just to a boil then simmer for about 5-6 minutes or until sauce thickens.
Spray 9x11 glass baking dish lightly with cooking spray or line with parchment paper.
Stuff peppers to rims and place in oven uncovered for 20-25min.
Remove peppers and top with a good helping of cheese; place back in oven uncovered for 5-7 min until cheese is melted.
Garnish with a bit of finely diced green part of onions if you like.
Refrigerate any left over’s.
Hope you all enjoy and I would love to hear feed back or if you have any questions just post them in the comments.