Tex Mex Stuffed Peppers Recipes

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TEX MEX STUFFED PEPPERS



Tex Mex Stuffed Peppers image

Tex-Mex Stuffed Peppers made with ground beef, corn, beans, salsa and enchilada sauce is an easy weeknight meal or even a secret leftover favorite!

Provided by Sabrina Snyder

Categories     Main Course

Time 1h

Number Of Ingredients 9

1 pound lean ground beef
3 tablespoons taco seasoning (or one packet + 1 teaspoon chili powder and 1 teaspoon cumin)
1 cup rice cooked
1 cup salsa
1 cup corn
1 cup black beans
4 bell peppers split in half and de-seeded (through the stem)
1 cup enchilada sauce
8 ounces shredded cheddar cheese divided

Steps:

  • Preheat the oven to 350 degrees.
  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
  • Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
  • Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
  • Bake for 45 minutes in a covered pan.*
  • Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.

Nutrition Facts : Calories 306 kcal, Carbohydrate 23 g, Protein 23 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 781 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

TEX-MEX STUFFED PEPPERS



Tex-Mex Stuffed Peppers image

A southwest twist on stuffed peppers. This is a favorite of the girls I cook for. I make it healthier by using ground turkey but beef works just as well. It's also easy to change to personal tastes. Add a salad and you have a meal.

Provided by UT Theta Chef

Categories     One Dish Meal

Time 1h30m

Yield 10 pepper halves, 10 serving(s)

Number Of Ingredients 10

1 medium red onion, diced
1 lb ground turkey
1 (1 1/2 ounce) envelope taco seasoning
1 (11 ounce) can corn, drained
1 (4 ounce) can green chilies
1 (15 ounce) can black beans, rinsed and drained
0.5 (15 ounce) can refried beans
1/2 cup salsa
4 cups cheddar cheese, divided
5 medium bell peppers

Steps:

  • Brown turkey with onion in skillet until done.
  • Drain all grease.
  • Add taco seasoning & water as per envelope simmer 5 minute.
  • Remove from heat and let cool.
  • Cut peppers in half from top to bottom (I try to get ones that are four sided so they sit flat).
  • Remove all seeds and membrane.
  • Place in 2 greased 13 x 9 pans.
  • Mix the salsa & refried beans.
  • To the meat mixture add corn, black beans, green chiles, refried mix, and 2 cups of cheddar cheese.
  • Stuff raw peppers with mix.
  • Cover and bake 1 hour at 350 (can be baked longer if softer peppers are preferred).
  • Uncover & top with remaining cheese.
  • Place back in oven (5 min) just until cheese is melted.

Nutrition Facts : Calories 368.6, Fat 19.7, SaturatedFat 10.8, Cholesterol 85, Sodium 473.2, Carbohydrate 24.8, Fiber 6.2, Sugar 4.2, Protein 25.1

TEX-MEX STUFFED PEPPERS



Tex-Mex Stuffed Peppers image

Looking for an easy and flavorful recipe? These delicious Tex-Mex Stuffed Peppers are oh so simple to throw together. Try this Tex-Mex Stuffed Peppers recipe on a cool evening.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 lb. lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 Tbsp. each chili powder and ground cumin
4 green peppers
1 can (14.5 oz.) diced tomatoes, undrained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook, stirring occasionally, chicken, onions, garlic and seasonings in large skillet over medium-high heat 7 to 9 min. or until chicken is done.
  • Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes. Cook, stirring frequently, 5 to 6 min. or until slightly thickened.
  • Meanwhile, remove cores and seeds from pepper shells; stand pepper shells, fill sides up, in ovenproof skillet.
  • Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover tightly with foil.
  • Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

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