Recipe: Appetizing Mexican Stuffed Peppers

Mexican Stuffed Peppers. I've found a way to make awesome stuffed peppers is to core the peppers, stuff them and then put them in the crock pot UPSIDE DOWN. Add two cans of canned, diced tomates (fire roasted are the best), two cans of water and cook on high for about four or five hours. This cooks the filling nicely as well as softens the peppers.

Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Tender and colorful bell peppers are filled with a deliciously seasoned beef and rice filling. Add a sprinkle of cheese and bake until perfectly golden. You can cook Mexican Stuffed Peppers using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mexican Stuffed Peppers

1. You need 1 lb of ground beef or bison.
2. You need 1 oz of taco seasoning.
3. You need 3/4 cup of beef stock.
4. You need 2 tsp of chili powder.
5. It's 1/2 cup of cooked rice.
6. Prepare 1/4 tsp of salt, if needed.
7. It's 1/4 tsp of garlic powder.
8. You need 1 dash of cayene.
9. It's 2 (8 oz) of cans tomato sauce.
10. You need 3 of large red or yellow bell peppers.
11. You need 12 of each cubed mozzerella cheese.

Serve these easy peppers with your Mexican favorites… fresh corn tortillas, homemade salsa and a big scoop of guacamole! Cut off and discard tops from peppers; remove seeds. With ground beef, cheese, and rice, think of this Mexican stuffed peppers recipe as your favorite taco in a healthy bell pepper shell, and you'll be half way to the border asking for more. Stuffed bell peppers could be the quintessential healthy-meal-delivered-in-a-vegetable-vessel if there ever was one.

Mexican Stuffed Peppers instructions

1. Preheat oven to 350, grease a 9x13 casserole dish.
2. Brown the meat in a skillet and drain.
3. Return meat to skillet, add seasonings, stock, and 1 can tomato sauce.
4. Bring to boil, then simmer about 20 minutes. Add cooked rice..
5. As the sauce simmers, slice peppers in half lengthwise leaving stem, remove seeds and ribs, and steam about 4 minutes.
6. Spoon a tablespoon of tomato sauce in a baking dish, place peppers in dish, spoon filling into peppers.
7. Push 2 cubes of cheese into each filled pepper, drizzle with remaining can tomato sauce.
8. Cover dish with foil, you can use a toothpick placed in th middle of each pepper to avoid sticking, bake about 25-30 minutes.

Prepare peppers for stuffing by removing stems, membrane & slicing in half lengthwise. Evenly divide meat mixture into six portions & stuff pepper halves. Place in a baking dish sprayed with non-stick cooking spray. Mexican Stuffed Bell Peppers are easily a meal all on their own. But if you want to round them out a bit, make some guacamole or garlic avocado spread to top them with.