Stuffed Peppers

  • Currently 4/5
Makes four servings.
4 green bell peppers
1 pound ground beef
1-2 cups cooked white rice
1/2-1 cup fresh homemade salsa
1/2 cup chopped onion
Garlic, to taste
1/2-1 cup enchilada sauce
Other seasonings, to taste
1/2-1 cup cheddar cheese, shredded
1. Preheat oven to 375 degrees. Cover baking sheet with tin foil. Wash peppers, cut the tops off horizontally and remove seeds. Place prepared peppers on covered baking sheet.
2. Brown ground beef over medium heat until cooked. Drain the grease and reduce to low heat.
3. Add cooked rice, salsa, onion, garlic, enchilada sauce and other seasonings to the meat and cook over low heat until well blended.
4. Remove meat mixture from heat and blend in the cheese.
5. Spoon meat mixture into prepared peppers and pour some of the leftover enchilada sauce over the top. Cook the peppers for about 20-25 minutes.

6. Remove peppers from oven and sprinkle additional cheese on the top. Continue cooking for about 3-5 minutes, or until cheese is melted on top. Serve warm.

This recipe was an experiment created almost completely out of leftovers and can be easily adapted. All of the ingredients are estimated, so they can be added to taste.

Meal   DinnerCuisine   Mexican
Dish   Main DishCooking Method   Baked
Main Ingredient   BeefStyle   One Dish Meals

Laurie Hogan

Member since Jan 2008

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