Mexican-Style Stuffed Peppers
After going a little crazy at the mid-summer farmer’s market, I needed to find a way to use up a whole bunch of bell peppers all at once. Enter the stuffed pepper—it’s the perfect vehicle to hold any over your favorite flavor combinations.
Typically, stuffed peppers are done with ground beef, rice and tomato sauce. But, you can take them in any direction you like! Add feta cheese and top with fresh tomato and cucumber salad for a Mediterranean-style. Swap in mozzarella, oregano and basil for an Italian-style take. Try ’em with shredded carrots, peanut sauce and some soy sauce for an Asian-style. Or add in taco seasoning and swap in salsa and voila, you have Mexican-Style Stuffed Peppers!
Bell peppers are a fabulous source of Vitamin A and C, potassium, folic acid and fiber. And they’re super low in calories. So while we may want to put our favorite foods into a tortilla or pita or onto a big bowl of pasta or rice, stuffing them into a bell pepper can be a healthy alternative! Tortillas taste delicious, but they don’t do much to boost your immune system, repair your muscles, promote eye and skin health and aid in digestion. Save the pita and grab a pepper!
I chose to swap half of the shredded cheddar cheese for Daiya vegan cheddar style cheese shreds to keep the dairy content of the recipe down. But, we had the Cabot Cheddar in the fridge too, begging to be used. In the end, the blend of the two tasted delicious. Feel free to swap in all dairy-free cheese or all normal Cheddar—there’s no going wrong here!
And now that you’ve made such a healthy choice, celebrate by pairing the peppers with a couple good, strong margaritas! It is Mexican night, after all!
- 4 medium bell peppers any color
- 1/4 cup short-grain brown rice cooked
- 1 pound grass-fed beef
- 1/4 red onion chopped
- 4 tablespoons taco seasoning
- 1 teaspoon crushed red pepper
- 1/4 cup salsa
- 1/4 cup taco sauce plus more for serving
- 2 tablespoons hot sauce
- 1/2 cup shredded cheddar cheese
- salt & pepper
Cook the rice: Boil 1/2 cup water with a pinch of salt over high heat. Once boiling, lower the heat and stir in the rice. Cover and cook for 40 minutes or until all water has evaporated.
Prep the peppers: Preheat the broiler. Standing the pepper up, carefully slice around the stem in a circle. Remove the whole stem and all the seeds from the inside. Place under the broiler for 8 minutes, turning every couple of minutes with tongs to soften all sides.
Preheat the oven to 350°F. In a large skillet, brown the beef. Once it's completely cooked, add in the chopped red onion. Cook another minute. Add the rice and stir.
Add in the taco seasoning, crushed red pepper, salsa, 2 tablespoons taco sauce and the hot sauce to the pan. Stir in 1/4 cup of the shredded cheese. Let cook another minute to melt.
In a small glass baking dish, add the other 2 tablespoons of taco sauce. Place the slightly soften peppers in the baking dish so they stand up. Carefully add 1/4 of the taco beef-rice mixture into the peppers. Sprinkle on top with the remaining cheese.
Bake for 20 minutes or until cheese is melty and golden-brown on top. Serve with salsa, avocados and chopped cilantro. And of course, margaritas, if that's your jam!