Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 8
Go Mexican today with a scrumptious Mexican-themed dinner. These stuffed peppers with taco-seasoned beef, quinoa, beans, corn, tomatoes, and tons of gooey cheese will blow everyone away!
1 lb. ground beef
1 onion, diced
1 (14.5 oz.) can of black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes (or 1 c. salsa)
1 c. corn
1/2 c. quinoa
1 c. water
4 bell peppers, cut in half and seeds removed
1 c. enchilada sauce (or 1 (14.5 oz.) can enchilada sauce) (optional)
1 tbsp taco seasoning (or one package)
1/2 c. water
2 c. cheese (cheddar and/or Monterey jack), shredded
1/2 c. cilantro lime crema (with and without the roasted jalapenos)
1/4 c. queso fresco (or feta) crumbled
1 c. pico de gallo (with and without jalapenos)
1 c. guacamole (with and without jalapenos)
How to make Mexican Stuffed Peppers
Step 1: Let the water and quinoa boil. Then, decrease the heat to a simmer. Put the lid on and cook for about 15 minutes until the quinoa is tender and the liquid has been absorbed. Let the quinoa cool for about 5 minutes, covered.
Step 2: In a large pan, cook the beef and onions over medium-high heat, breaking the meat apart as it cooks until browned. Then, drain any excess grease.
Step 3: Into the beef-onion mixture, add the taco seasoning and water. Bring the mixture to a boil. Once boiling, decrease the heat and simmer until the liquid has been cooked off.
Step 4: Combine the meat, quinoa, beans, corn, and tomatoes. Into the peppers, stuffed the meat mixture. On the bottom of a baking pan spread the enchilada sauce. Lay the stuffed peppers on top and sprinkle with cheese.
Step 5: Place in a preheated 350 degrees F or 180 degrees C oven and bake for about 30 to 40 minutes or until the cheese has melted and the peppers are tender and the sauce is bubbling.
Step 6: Remove from the oven when done and serve the stuffed peppers over the sauce and topped with the toasted jalapeno crema. Enjoy with pico de gallo and guacamole on the side.
The taco seasoning controls the heat in the stuffed peppers. You can add more or less to taste. Or you can split the filling in half with different amounts of seasoning.
If desired, you can cook the quinoa in advance as well as the roasted jalapeno crema, pico de gallo, and guacamole.
You can prep and assemble the stuffed peppers a day in advance and bake them when ready to serve.
These stuffed peppers freeze great and reheat well.
I like to cover the bottom of the baking pan with enchilada sauce. But you can skip this step and simply oil the baking pan.
Feel free to use the leftover filling to make burritos.
Calories 460, Fat 26g (Saturated 12g, Trans 1g), Cholesterol 79mg, Sodium 880mg, Carbs 33g (Fiber 8g, Sugars 10g), Protein 24g
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