South-of-the-Border Stuffed Peppers

South-of-the-Border Stuffed Peppers

4 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  omgheather

“Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
  3. Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
  4. Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
  5. To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
  6. Lower oven heat to 350 degrees F (175 degrees C).
  7. Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
  8. Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.

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Reviews (4)

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This was an interesting twist on stuffed peppers. I cheaped out and bought green peppers instead of red, which would probably have tasted better. I also couldn't find asadero cheese, so I used 4-cheese fiesta blend shreds sprinkled on top. I added the tomato sauce mixed with some of the enchilada sauce (as per suggested in the "cook's tips") to the top as well. I also kicked up the spices quite a bit. Good basis, but I think it could be better with a little more tweaking, like adding more sauce and cheese to the meat mixture. I will definitely make it again.



Well I did not really like it. I mean the rice to meat ratio doesnt work. There should be less rice and more meat and it needs more spices..



Just needed something else. The peppers just seemed bland paired with the stuffing, which was very yummy. Maybe I will make it into a unstuffed pepper next time.

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Amount Per Serving (4 total)

  • Calories
  • 622 cal
  • 31%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 56.3 g
  • 18%
  • Protein
  • 33.2 g
  • 66%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 575 mg
  • 23%

Based on a 2,000 calorie diet



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Stuffed Mexican Peppers


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Millet and Beef Stuffed Peppers