Friday, September 6, 2013

Mexican Stuffed Peppers

Hello everyone!

I have another recipe for you! I'm calling it Mexican Stuffed Peppers but I also call it Taco Peppers so I'm not sure which I prefer (either way these are awesome!)

Alright first off you are going to need ground beef, taco sauce (I used Old El Paso Medium), 3 to 5 sweet peppers (you know the red, yellow and orange ones), cheese, salsa (I used Great Value I think it's called black bean and corn not really sure on that), a yellow onion, and I put some chili powder in this to give it a little kick.

Now you can either mix all the ingredients together and toss it in the slow cooker to cook all day while you are gone, or you can make it up and toss it in the oven for 30 minutes, either way this is so easy!

Ok, so brown your meat like normal, while this is happening go ahead and cut the tops off of your peppers and dig all of the seeds out and set aside (be sure you keep the tops)! Go ahead and chop the onion and the tops of the peppers.  Once the meat is browned I poured half the jar of Taco Sauce into the pan and mix the meat around in there with the chili powder and some salsa.  Add in the onion and pepper tops and let this cook down some just to soften the onion and the peppers.

While this is cooking down some, preheat the oven to around 350 and take the peppers and place them in a glass pan and put them in the microwave (yes the microwave) to speed up the softening process for them just nuke them until the outsides look a little wrinkly.

Once your mixture is cooked down some add the cheese and stir around (it may be easier to put this into another bowl to mix).  Be sure to taste (this is how I cook all the time, it's pretty rare that I know exactly how much I put in a recipe) if you need more salsa go ahead and add some or if you need more chili powder add some don't be afraid.

The next thing to do is spoon the mixture into the peppers, just fill them up.  Once they are full add more cheese to the top.

What I do if I have more of the mix left over I put it into a container for lunch (this reheats so well).

Pop the pan into the oven for about 30 minutes or until the peppers are softened and the cheese is melted.  How easy is that?  Just ignore the red one that fell over it still tastes just as good!

As for the slow cooker recipe and times go ahead and visit No. 2 Pencil for her Crock Pot Mexican Stuffed Peppers.

Y'all enjoy!

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