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Newly Crunchy
by 
Brandy Nelson

Spicy Taco Style Stuffed Peppers

1/22/2012

8 Comments

 
So I may have mentioned about 15,000 times that my husband does not like anything with tomato sauce. Weird, huh? This has forced me to get creative with recipes that call for tomato-based sauces, such as chili, spaghetti, lasagne, and many other comfort foods I crave. Recently, I decided to put a new spin on a classic: Stuffed Peppers!

Rather than using marinara sauce, I decided to use salsa! Enchilada sauce or taco sauce would work well, too! These came out fantastic, and they're so darn easy, too! We all loved them! I've decided to post my recipe. If you decide to try this Mexi-fied spin on stuffed peppers, let me know what you thought!
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Ingredients:

  • 4 medium bell peppers, any color
  • 1/4 uncooked instant rice
  • 1/2 pound ground beef or lean ground turkey or chicken
  • 2 tablespoons chopped onion or 1/2 teaspoon onion powder
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 8oz salsa, enchilada sauce, or taco sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne, or less if you don't like heat!
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon lime juice (optional)
  • 1/4 cup cheddar cheese (can sub Monterey Jack, Colby, etc)
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped tomato (optional) 
Directions:


  1. Cut the tops off of the peppers  and remove seeds. Cook in boiling water for 5 minutes; drain and set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, olives, enchilada sauce, rice, cumin, cayenne, lime juice, salt, pepper, and chili powder; bring to a boil. Add water, as needed, if more liquid is necessary to cook the rice. Reduce heat; simmer, covered, for 5-10 minutes or until rice is tender and liquid is absorbed.
  2. Place peppers in an ungreased 8-in. square baking dish. Fill with meat mixture. Top with cheese. Bake, uncovered, at 350 degrees F for 15 minutes or until peppers are tender. Can top with chopped tomatoes, sour cream, guac, etc.




8 Comments
Elaina link
1/22/2012 11:19:09 pm

You can probably skip a few steps! I make my Greek stuffed peppers very similarly. Here's what I would do -
Mix all ingredients for your meat mixture and add your uncooked rice. You can add a tbsp of lemon juice or more, so the rice has some acid to help expand.
Put your mixture in the peppers and place 1/2 inch of water on the bottom of your baking dish and COVER to cook. Covering will create steam to cook the meat and rice. Then at the end you can uncover and place your toppings and that's all! No need to clean another skillet!

Reply
Brandy link
1/23/2012 12:23:35 am

Oooh! I never thought to try Greek style! I LOVE Greek food, and have been craving it like crazy lately. Of course there is nowhere to get it locally, unless you count poorly made gyros and souvlaki from pizza joints...I will have to try that! I almost NEVER make stuffed peppers, so I appreciate the short-cuts! This is only the 2nd time I have made them, and I didn't even think to skip some steps!

Reply
kewkew link
1/23/2012 06:46:03 am

These look really good.
Visiting from the Alexa Mania Monday Hop.
Hope you can stop by Tots and Me

Reply
kelly willis
10/24/2012 02:49:53 am

wow this looks yummy

Reply
Kara Marks
2/23/2013 05:58:59 pm

This looks yummy--ty for the recipe!

Reply
Sarah L
2/5/2014 10:16:22 am

I like the flavors you've put together for this recipe. Yum!

Reply
Cathy Jarolin
2/11/2014 12:06:11 pm

This Taco Style Stuffed peppers sound delicious..I am going to pin this. I will have the recipe when I Need it. Thankyou for sharing Brandy....

Reply
Marcia Lee
2/15/2014 06:19:15 am

My husband makes his mother's recipe of stuffed peppers. Our whole family loves them, but I would like him to try your spin on the recipe.

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