Best Tex Mex Stuffed Peppers Recipes

TEX-MEX STUFFED 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.

TEX-MEX STUFFED PEPPERS

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.

TEX-MEX STUFFED PEPPERS

Steps:

• *Slice tops form peppers and pull out seeds and cores. Dice 1 pepper and it top of each color and set aside. Reserve other 9 tops as well. *Drop 9 remaining peppers into boiling salted water. Boil for 3 minutes. Drain and set aside. *Combine diced peppers and chicken. Add scallions, jalapenos, garlic and cream cheese, Stir in eggs, cream and grated cheese. Season with cumin and salt/pepper. *Preheat ovent o 350 degrees. *Place pepper shells in baking dish that will hold them snugly together. Spoon filling into shells. Replace tops and pour broth around the peppers. *Bake until the filling is puffed and peppers are soft and wrinkled-about 1 hour

TEX MEX STUFFED PEPPERS

Steps:

• In a frying pan, saute the chopped bacon until lightly browned. Stir in the minced garlic and saute until golden. Stir in the drained black beans, cumin, oregano, and red pepper. Cook for one minute, taste, and season with salt and pepper, if the latter are needed. Set aside. (For the vegetarian version of this dish, substitute 2 teaspoons olive oil for the bacon and proceed as described above.) In a small bowl, combine the sour cream (or yogurt) with the chipotle peppers, adobo sauce, and cilantro. Set aside. Prepare each bell pepper for stuffing by cutting off its stem end to create a "lid", as shown in the photos above. Scoop out each pepper's core, seeds, and any excess white pith. Place the bell peppers, cut side up, in a shallow glass or ceramic baking dish just large enough to accommodate them. Stuff each bell pepper, in order, with layers of the black bean mixture, sour cream (or yogurt) sauce, avocados, cheese, tomatoes, green onions, and olives. Add 1/4 cup water to the bottom of the baking dish and bake the stuffed bell peppers covered at 350 degrees F. for 30 minutes. Uncover and bake for an additional 15-30 minutes until the peppers are cooked through and lightly browned on top. Serves 4-6.