Mexican Stuffed Chili Pepper Recipes

Advertisement. Step 2. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to …

Rating: 5/5(167)
Category: World Cuisine, Latin American, Mexican
Cuisine: Latin American, Mexican
Calories: 808 per serving

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Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and …

Ratings: 488
Calories: 322 per serving
Category: World Cuisine, Latin American, Mexican
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. 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. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

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Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of melty cheese …

Ratings: 160
Calories: 594 per serving
Category: Entree, Dinner

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Here is a collection of stuffed chili pepper recipes that highlight chili peppers of all types, with plenty of big and bold flavors. Dozens of recipes included. Some of my favorites include Vegetarian Stuffed Peppers, Cream Cheese Stuffed Poblano …

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Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles that are stuffed with cheese, dipped in egg batter, and fried to golden …

Rating: 5/5(3)
Calories: 295 per serving
Category: Main Course
1. Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
2. Heat the oil in a large skillet over medium heat.
3. Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.

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lime juice, shredded pepper jack cheese, chili powder, black beans and 7 more Carnitas Stuffed Poblano Peppers Pork black pepper, orange, carnitas, chili powder, ground cumin, boneless pork shoulder and 11 more

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Slow Cooker Stuffed Peppers Are Easy! There isn’t a whole lot of cooking involved in making slow cooker (or crock pot) stuffed peppers, other than to cook …

Rating: 5/5(1)
Total Time: 5 hrs 25 mins
Category: Main Course
Calories: 325 per serving
1. Slice the tops from the bell peppers and core out the insides. Set them into a crock pot or slow cooker. You may need 2 slow cookers.
2. Heat the oil in a small pan to medium heat and add the onion and jalapeno pepper. Cook about 5 minutes to soften.
3. Add the garlic and cook another minute, stirring.
4. Add the ground beef and cook about 5 minutes to brown it. You don't need to cook it all the way through, as it will finish in the crock pot.

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A Chile Relleno (or stuffed chile or pepper) is a plant-based dish that is loved on both sides of the border.. In Mexico you’ll find fresh and dried peppers filled with all sorts of things from …

Rating: 5/5(1)
Calories: 653 per serving
1. Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don’t have a gas stove you can also do this on a grill or under the broiler.
2. Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
3. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
4. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.

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Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. …

Rating: 5/5(77)
Steps: 4
Difficulty: Easy
Total Time: 35 mins
1. Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
2. Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
3. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
4. Arrange the chiles on a serving platter, spoon the sauce on top and serve.

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Mexican Stuffed Peppers Ground Beef and Rice Filling. One of my goals in creating these stuffed peppers was to make it a one-pan dish you can make without a lot of prep or thought …

Rating: 5/5(19)
Total Time: 1 hr
Category: Main Course
Calories: 399 per serving
1. Preheat the oven to 350 degrees F.
2. Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
3. While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
4. Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.

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fresh ground black pepper to taste. 1/2 cup cilantro leaves, some fine stems ok – chopped or torn. Directions. Set oven to 400 degrees F. Set up your cleaned and cut peppers with cores removed on a baking sheet. Add the onion evenly to the peppers. In a small mixing bowl mix together the oil, soy sauce and lime juice.

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Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. Fill …

Rating: 5/5(7)
Total Time: 30 mins
Category: Dinner
Calories: 496 per serving
1. Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain.
2. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds.
3. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil.
4. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers.

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Instructions. Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa. Cut bell …

Rating: 4.8/5
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 286 per serving
1. Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
2. Cut bell peppers in halves and remove seeds from the bell peppers.
3. Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes.
4. Serve right away while the tops are still covered with melted cheese.

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Chiles Güeros Rellenos y Asados. (Roasted Stuffed Yellow Peppers) Ingredients: Yellow Peppers (You'll need at least 2 or 3 per person) Oaxaca or Asadero cheese or Queso Fresco. Directions: Cut the chilies open lengthwise. With the help of a spoon, carefully scrape out the veins and seeds. Stuff the chilies with lots of cheese.

Estimated Reading Time: 2 mins

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Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish. Heat the olive oil in a large, nonstick skillet over …

Rating: 4.8/5(16)
Calories: 438 per serving
Category: Main Course
1. Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

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In a separate bowl, mix olive oil, vinegar and sugar and set aside. Place peppers on cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and …

Rating: 3.6/5(26)
Estimated Reading Time: 2 mins
1. Preheat oven to 375 degrees.
2. With a sharp knife, cut a T shape in pepper: short top of T cut at top rim of pepper and the long body of the T in flattest part of face of pepper from top to bottom, leaving enough room to remove seeds and make room for cheese stuffing. Rinse inside of peppers and set aside.
3. Combine cheese and next 4 ingredients. Stuff peppers with cheese mixture. In a separate bowl, mix olive oil, vinegar and sugar and set aside. Place peppers on cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and cheese is melted.
4. Serve each pepper with a tablespoon or two of the oil and vinegar mixture or prepared Italian dressing as desired.

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Frequently Asked Questions

What is the best recipe for stuffed peppers?

Directions Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish.

What are some recipes that use chili peppers?

If you like a hint of “heat” in your food, experiment by adding chili peppers to everyday dishes. Chop up some chili pepper and toss it on scrambled eggs, sandwiches or burgers, stir-fries, soups or stews.

How do you bake stuffed peppers?

Preheat oven to 350 degrees F (175 degrees C). Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish. Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

How do you make stuffed mexican peppers?

Directions Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes.

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