Let me show you how to make Mexican stuffed bell peppers with ground beef and my homemade enchilada sauce.
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Mexican Stuffed Bell Peppers Recipe
1 lb. organic grass fed hamburger
1 tsp. Chili powder
½ tsp. Ground cumin
½ tsp. Dried oregano
12 tsp. salt
¼ tsp. Garlic powder
2 cups of cooked rice, already warm
1 yellow onion, diced
Enchilada sauce already prepared, and heated
1 small can whole kernel corn, organic, drained
Colby jack cheese or mild cheddar, grated
Bell peppers, as many as you want to make
Preheat oven to 400 degrees F.
Slice the bell peppers in half, from the top stem side down. Remove all the seeds and coat the bell peppers lightly with olive oil. Rub it in with your fingers.
Place the bell peppers cut side up onto a baking sheet and roast in the oven for 15 to 20 minutes in the middle of the oven. You don’t want them to get too soft, just enough to soften slightly.
While they are roasting, pull out a large frying pan over medium high heat. Add a couple of tablespoons of olive oil and add the onion. Saute the onion for 5 minutes to soften them.
Add the ground beef and break it apart in the pan with a wooden spoon. Next add the chile powder, cumin, oregano, and salt. Cook the ground beef until it is no longer pink, stirring frequently.
If your ground beef has a lot of fat when it’s done, you can drain it out. Add about 1 cup and probably more, of the enchilada sauce along with the rice. Stir well to combine. If it seems dry still, add more enchilada sauce.
Toss in the corn and stir to combine.
Check your bell peppers and take out and set aside. My bell peppers had some liquid which cooked out of the bell peppers during roasting so I poured it out.
Stuff the bell peppers by spooning in the beef filling, making sure to mound it slightly. Lower the temperature of your oven to 375 degrees F.
Place the bell peppers back in the oven for an additional 10 to 15 minutes to ensure everything is hot.
Then place the grated cheese on top of each bell pepper and put them back in the oven for a few minutes or until the cheese has melted and it’s nice and bubbly.
Once it’s time to serve, garnish the peppers with a drizzle of sour cream (those squeeze bottles are awesome) and some chopped cilantro.
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Music by Kevin MacLead