Since my husband is the lover of heat in recipes and I like things a bit more savory, these recipe for Mexican style stuffed peppers is my compromise that suits us both.
My husband and I often eat out at our favorite Mexican restaurant. When we do, you can guarantee that at least one of us will have chile rellenos.
This Mexican staple features chili peppers stuffed with meat and cheese.
I get to use the mild taste of bell peppers and my husband gets the taste of a more spicy hot sauce.
Liven up the Taste Buds with these Mexican Style Stuffed Peppers
I love color in my recipes, so I chose the stoplight red, yellow and green peppers. Don’tcha just love the name stoplight? This recipe gets a green light all the way, though.
It is rich and flavorful and gluten free, since I am not using rice, bread crumbs or any other carbs for the pepper filling. Just delightful fresh flavors and spices.
I started by cutting my peppers in half and covering them with parchment paper and then plastic wrap to soften them a little in the microwave.
This saves cooking time in the oven and insures that the melted cheese does not get overcooked during the time in the oven.
While the peppers were cooking, I made the ground beef mixture. Chopped mushrooms, red onion and a wonderful blend of spices are combined with the hot sauce and tomato sauce for a delightfully aromatic filling mix.
You can add as much or as little hot sauce as you like. I used 1/2 tsp the first time I made these.
When I tasted the mixture, it was nice and spicy, but when I filled the peppers and put them in the oven, the sweetness of the peppers made them more savory.
So, if you love spicy food, 1 tsp is just right.
Now it is just a matter of adding the mixture to the steamed peppers and sprinkling some sharp cheddar cheese over the top of the stuffed peppers to add a gooey finish.
Into the oven they go until the cheese has melted and the peppers are nicely softened.
The flavor of these Mexican style stuffed peppers is amazing. They have a bold and spicy taste that is not too hot, and the melted cheese gives just the right amount of gooiness to please the most ardent comfort food eater.
Even with the cheese they are still reasonably light and healthy, since I only used 1/2 cup of cheese for all 6 servings.
These peppers are pretty filling and are a meal on their own, but you can also add a tossed salad (or some garlic bread if you like that).
Either way, your family will be saying “Mum, when can we have Mexican style stuffed peppers again?” and again…and again…
These Mexican style stuffed peppers are perfect for Cinco de Mayo. See more Mexican inspired recipes for my recent progressive dinner party. And add a cocktail to your meal with a Michelada – a Mexican bloody Mary. Bottoms up!
- 3 large bell peppers, cut in half, seeded and cored. I used the stop light peppers for color.
- 2 teaspoons coconut oil
- 1 pound ground beef
- 1 medium red onion, chopped
- 1 cup baby bella mushrooms, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ - 1 tsp Mexican style hot sauce
- ½ teaspoon sea salt
- ¼ teaspoon cinnamon
- ½ cup canned tomato sauce
- 4 ounces shredded extra sharp cheddar cheese
- chopped fresh cilantro leaves for garnish
- Preheat the oven to 350º F.
- Place the peppers, with the cut side down in a microwave safe baking dish.
- Add 1 cup of water, and cover with a layer of parchment paper. Place another layer of plastic wrap on the top and microwave on high until the peppers are just starting to soften, about 4 minutes.
- Remove the wrappings and drain the water. Place the softened peppers in an ovenproof baking dish, cut side up.
- While the peppers are cooking, heat the coconut oil in a large skillet over medium-high heat.
- Add the ground beef and cook until the meat has browned, about 5 minutes.
- Add the chopped onion and mushrooms and cook, stirring often, until the vegetables have softened and the meat is no longer pink, 4 to 6 minutes.
- Stir in the cumin, chili powder, Mexican style hot sauce, salt and cinnamon and cook until the spices are fragrant, about 30 seconds.
- Remove from heat and stir in the tomato puree.
- Fill the peppers with the meat mixture.
- Top with the sharp cheddar cheese. Place the baking dish in the preheated oven, and cook until the cheese has melted and the peppers are tender - about 10-15 minutes.
- Serve warm, garnished with chopped fresh cilantro.
Serving Size:1/2 pepper
Amount Per Serving: Calories: 345Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 86mgSodium: 527mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 27g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.