Easiest Way to Make Yummy Mexi Stuffed Peppers

Mexi Stuffed Peppers. I've found a way to make awesome stuffed peppers is to core the peppers, stuff them and then put them in the crock pot UPSIDE DOWN. Add two cans of canned, diced tomates (fire roasted are the best), two cans of water and cook on high for about four or five hours. This cooks the filling nicely as well as softens the peppers.

Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Tender and colorful bell peppers are filled with a deliciously seasoned beef and rice filling. Add a sprinkle of cheese and bake until perfectly golden. You can have Mexi Stuffed Peppers using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mexi Stuffed Peppers

1. Prepare 8 of bell peppers (colors of choice).
2. Prepare 1 lb. of hamburger.
3. You need 1 cup of uncooked rice.
4. You need 1 can of black beans, drained.
5. You need 1 can of corn, drained.
6. It's 1 can of Rotel.
7. It's 1 can of enchilada sauce.
8. You need 1 can of beef broth.
9. You need 2 cups of shredded cheddar cheese.

Serve these easy peppers with your Mexican favorites… fresh corn tortillas, homemade salsa and a big scoop of guacamole! Mexican Stuffed Peppers Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. Basically, it's all the flavourings of everybody's favourite Ground Beef (Mince) Tacos, plus stuff to make it saucey and juicy (tomato paste and chicken broth) plus rice. Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles that are stuffed with cheese, dipped in egg batter, and fried to golden perfection.

Mexi Stuffed Peppers step by step

1. Preheat oven to 400 degrees. Brown hamburger along with seasonings as desired (salt, pepper, chili powder, garlic powder, cumin,red pepper). Drain and return to pot..
2. Add rice, corn, black beans, Rotel, enchilada sauce and beef broth. Stir to combine and bring to a boil. Reduce heat to medium low and simmer covered for 20 minutes..
3. Wash and dry peppers thoroughly..
4. Cut off the tops and remove membranes and seeds. Place in greased baking dishes..
5. Filling is ready once rice is cooked and liquid is absorbed..
6. Stuff each pepper equally with filling until all have been filled completely..
7. Top each with cheddar cheese..
8. Bake in oven for 20 minutes or until hot and bubbly..
9. Top each with cilantro if desired..
10. Enjoy!.

Cover them with salsa roja and you're in heaven. We LOVE Mexican recipes here at TBFS! Don't miss our popular Fajitas, Huevos Rancheros, and Tres Leches Cake. While living in Puebla, Mexico, I had the chance to learn several Mexican. Cut off and discard tops from peppers; remove seeds.