Published: · Modified: by Megan Porta · This post may contain affiliate links.
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These Yummy Mexican Stuffed Peppers are the perfect weeknight dinner! The peppers make a delicious edible bowl to fill with all kinds of protein and healthy toppings. Top them with lots of cheese. Make them as spicy or mild as you like!
Are you curious about how the yard glacier is holding up? I hope you are! There is $200 on the line! I will write an update at the end of this post. Aren’t I mean? Making you read through my loooong boring post first? Actually, the yard glacier, which is now just a dirty, disgusting pile of snow, is truly ugly and that is why it has been placed at the bottom.
Today and tomorrow are busy days for my boys and me. We are heading out of town early Thursday morning for a little vacation [insert excited squeal here]. Our boys get to spend a couple nights with my dad and stepmom in North Carolina while Dan and I attend a friend’s wedding in South Carolina. I’ve never been to SC before! Any suggestions about what we should check out in the Charleston area?
As is the case before any vacation, I have a million things to accomplish before bedtime tomorrow night. I’m wishing I had more of these stuffed peppers leftover so we wouldn’t need to think of something to make for dinner tonight. We ate every morsel in less than 24 hours. If you are looking for a healthy, spicy (or not–doesn’t have to be), delicious dinner, you have found it!
Preheat your oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside.
Using a sharp knife, cut a circle around the stems of 4 large (or 6 small) red or green bell peppers. Twist and remove the stems. With a knife or side of a spoon, remove the ribs and seeds from the insides of the peppers. Rinse out with water and set aside.
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.
Add 1 to 2 finely chopped jalapeño peppers to the skillet. (Omit this step completely if you wish to avoid spice.)
Cook for 3 minutes, or until the peppers are soft and fragrant.
Add to the skillet:
1 cup cooked chicken, shredded
15-oz. can corn kernels, drained
14.5-oz. can diced tomatoes (use a flavored variety if you’re feeling saucy)
15-oz. can black beans, drained
1 bunch green onions, sliced (white and light green parts only)
1/4 cup fresh cilantro, chopped
Juice from 1 lime
Salt and pepper, to taste
Cook the mixture over medium-low heat, stirring frequently, until heated through, about 5 minutes.
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes.
Sprinkle 1/2 cup shredded cheddar cheese (total) over the tops of the peppers and place back in the oven for an additional 3 to 5 minutes, or until the cheese is melted. Quite honestly, if you want to slim the recipe down, avoid the cheese altogether and it will be just as tasty. I added it simply to capture a prettier photo.
We LOVE these! Hoping you do, as well!If you can’t get enough of bell peppers and all this delicious flavor, please check out this Stuffed Pepper Soup from Mama Gourmand. She helps you enjoy this in a soup made on the stove or in your slow cooker!
Whether you make these spicy or mild, they are so delicious!
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Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutesminutes
Cook Time: 35 minutesminutes
Servings: 5servings
Calories: 238kcal
Author: Megan Porta
Ingredients
4largered or green bell peppersor 6 small
2tbsp. extra-virgin olive oil
1-2jalapeno peppersstems removed and finely chopped
1cupcooked chickenshredded
15oz. can corn kernelsdrained
14.5oz. can diced tomatoes
15oz. can black beansdrained
1bunch green onionssliced (white and light green parts only)
1/4cupfresh cilantrochopped
Juice from 1 lime
Salt and pepper to taste
1/2cupshredded cheddar cheese
Instructions
Preheat oven to 350 degrees F. Pour a half inch of water into the bottom of a 9×13 baking dish and set aside. Using a knife, cut a circle around the stems, twist and remove. With a knife or side of a spoon, remove the ribs from the peppers. Rinse out seeds. Set aside.
Heat the olive in a large skillet over medium heat. Add the jalapeño peppers and cook for 3 minutes, or until soft and fragrant. Add the chicken, corn, tomatoes, beans, green onions, cilantro, lime juice, salt and pepper. Cook mixture over medium-low heat, stirring frequently until heated through, about 5 minutes.
Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish. Bake in preheated oven for 20 to 25 minutes. Sprinkle the cheese over tops of the peppers and bake for an additional 3 to 5 minutes, or until cheese is melted. Serve warm.
I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.
In many Latin American dishes, you'll find bell peppers. However, unlike most other Latin American food, Mexican food also uses lots of chile peppers. Both bell peppers and chile peppers are good sources of vitamin C. They also both add lots of flavor to dishes but in different ways.
Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick. Likewise, brown your meat first to allow it to release some of its moisture and fat before going into the pepper.
The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.
Bell peppers are naturally sweet and but can easily have a lovely savory side to them with the right seasoning (I like to use salt and thyme). Sautéing them with a little olive oil enhances their natural flavors and creates a delicious and colorful addition to a meal that requires little work!
Here's what you'll need to make these easy stuffed peppers: Red bell peppers – Red bell peppers will always be my #1 pick. If you want to try a different color, use yellow or orange peppers, as they're sweeter than their green counterparts. Black beans – Use canned, or cook your own.
Jalapeño, Serrano, Poblano, Chipotle, Habanero, and a whole host more are popular in both their fresh and cooked forms in a large variety of Mexican dishes. Each chile serves its purpose and adds flavor and spice to the food providing different heat levels.
Pasilla pepper – 1,000-1,500 SHU – This is part of the “holy trinity” of Mexican chiles that make up a mole; the other two chiles are the Ancho and the Guajillo.
Jalapeños. Jalapeño is a pepper with Mexican origins, but nowadays it's grown throughout the world due to its unique flavor and a mild level of heat, from 2,500 to 8,000 Scovilles. The name is Spanish for Jalapa or Xalapa, the capital of Veracruz, where these peppers were originally grown.
The chile relleno, literally "stuffed pepper", consists of a roasted and peeled/skinned green pasilla or poblano pepper stuffed with cheese (traditionally queso fresco) and, occasionally, minced meat, covered in an egg batter, and fried.
These delicious stuffed peppers are made with ground turkey and include spinach, low-fat feta cheese and brown rice for great flavor. Along with taste, the insoluble fiber found in peppers and spinach is beneficial for keeping your digestive tract healthy, while the brown rice can help control blood cholesterol levels.
TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.
To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.
Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving ½-inch headspace. Adjust lids and process half-pints and pints for 15 minutes in a boiling water bath at altitudes of less than 1000 feet. If at an altitude of 1001 to 3000 feet, process for 20 minutes.
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