Mexi Stuffed Peppers
Mexi Stuffed Peppers

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mexi stuffed peppers. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mexi Stuffed Peppers is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Mexi Stuffed Peppers is something which I have loved my entire life.

Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Stir in tomatoes, rice mix and water; bring to a boil. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mexi stuffed peppers using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mexi Stuffed Peppers:
  1. Take 8 bell peppers (colors of choice)
  2. Take 1 lb. hamburger
  3. Get 1 cup uncooked rice
  4. Make ready 1 can black beans, drained
  5. Make ready 1 can corn, drained
  6. Get 1 can Rotel
  7. Take 1 can enchilada sauce
  8. Prepare 1 can beef broth
  9. Take 2 cups shredded cheddar cheese

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. Rice - recipe works best with long or medium grain white rice. Will also work with basmati or jasmine rice, but will have faint fragrance from rice.

Instructions to make Mexi Stuffed Peppers:
  1. Preheat oven to 400 degrees. Brown hamburger along with seasonings as desired (salt, pepper, chili powder, garlic powder, cumin,red pepper). Drain and return to pot.
  2. Add rice, corn, black beans, Rotel, enchilada sauce and beef broth. Stir to combine and bring to a boil. Reduce heat to medium low and simmer covered for 20 minutes.
  3. Wash and dry peppers thoroughly.
  4. Cut off the tops and remove membranes and seeds. Place in greased baking dishes.
  5. Filling is ready once rice is cooked and liquid is absorbed.
  6. Stuff each pepper equally with filling until all have been filled completely.
  7. Top each with cheddar cheese.
  8. Bake in oven for 20 minutes or until hot and bubbly.
  9. Top each with cilantro if desired.
  10. Enjoy!

Rice - recipe works best with long or medium grain white rice. Will also work with basmati or jasmine rice, but will have faint fragrance from rice. Short grain rice will also work, but rice filling texture slightly thicker (due to nature of rice). Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. Cut and discard tops from peppers; remove seeds.

So that’s going to wrap this up for this special food mexi stuffed peppers recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!