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Tex Mex Stuffed Peppers Easy Week Night Dinner Recipe

Pepperstexmex copyThe inspiration of Cinco De Mayo brought this delicious Stuffed Peppers Tex Mex style dish that is quick and easy and goes from stove to table in under an hour. I cannot take the credit for this recipe, it comes from my daughter (an amazing cook) who served these for dinner last night. You could serve these peppers by themselves or with a light salad and cornbread on the side.

What you will need for this recipe:
1-1/2 LB Hamburger (Chuck or Market)
6 Bell Peppers (cut in half from top to bottom)
1 Medium Onion (diced)
1 Bag Frozen Corn (Microwave Steam in the Bag 12oz)
1 15oz Can Black Bean (Bush’s Seasoned)
2 Pkg Uncle Ben’s Ready Rice (Instant White Rice in Microwave)
1 Small Container Salsa (or homemade)
2 8oz PKg’s Cheddar Cheese (grated)
1 Small Container Sour Cream
1 Bottle Presidente Beer
Taco Seasoning
Salt and Pepper
Olive Oil

Prepare the Peppers First. We used Orange, Red, Yellow and Green. Cut the peppers from top to bottom to make two shells. Rinse and dry then clean out the seeds and white ribs. Prepare a baking sheet with aluminum foil and lightly grease with Olive Oil (or oil you prefer) Place pepper half’s on baking sheet ( inside up) drizzle with olive oil then season to taste with salt and pepper. Bake at 400 degrees for 10 minutes. Remove and set aside. * If the pepper half’s do not sit flat, slice a thin piece from the back.

In a skillet, add chopped onion, season with salt and pepper and saute on medium heat until translucent. Pour in frozen corn and black beans, continue to saute until heated through. Remove from pan and set aside. Microwave the Rice and set aside.

To the same pan add hamburger and cook until just done. Drain in a colander and return to pan. Add Taco Seasoning and mix well, then add the rice and onion mixture to pan, combine all ingredients. Add the bottle of beer stir well and let simmer for 15 minutes uncovered stirring occasionally.

Add spoonfuls of the meat filling to fill the pepper half’s, cover with cheddar cheese and return to oven for 20 minutes. To garnish add a dollop of sour cream and top that with Salsa.

(If you want to add a bit of heat, chop up a jalapeno pepper and add with the onions, or red pepper flakes.)

 

Enjoy :}

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Celebrating Cinco de Mayo – Everything You Need to Know About Eating Tacos from Food Network