Fresh bell peppers stuffed with flavorful ground meats and tender rice is a combination that my family would be happy to eat any day of the week. The other day I caught a great sale on bell peppers and couldn't resist buying several of them, to make Italian Stuffed Bell Peppers. However, once I had the peppers in the kitchen, I wanted to make something different.
We've been on a Mexican food kick all week, so I changed up our usual Italian stuffed peppers and created this spicy twist on one of our favorite meals. It was also the perfect use for the rest of the salsa that I already had in the house.
My husband especially loved this dinner; my oldest son and I thought it was delicious as well. The heat in this dish was a bit much for my non-spice loving son and my toddler though. (If you aren't a fan of spicy heat, I'd recommend skipping the hot yellow pepper. It will still be delicious without it.)
Spicy Mexican Un-Stuffed Bell Peppers
Yield: 8 servings
1 lb ground beef
1 lb pork sausage
2 cups cooked rice, I prefer white, but brown works as well
6 bell peppers, I used 3 red and 3 green, roughly chopped into 1" pieces
1 medium red onion, roughly chopped into 1" pieces
1 small yellow onion, roughly chopped into 1" pieces
1/2 hot yellow pepper, minced, about 1 tablespoon
3 garlic cloves, minced
1 tablespoon olive oil
1 cup Pico de Gallo, or salsa of your choice
2 tablespoons, plus 1 teaspoon Mexican Seasoning, divided
kosher salt, to taste
small handful fresh cilantro, chopped small
2 cups Pepper Jack cheese or Mexican Cheese blend, shredded
In a large skillet, over medium heat, brown and crumble the beef and pork. Season with 2 tablespoons of the Mexican Seasoning as it cooks. When it is finished, remove to medium size bowl. Add the cooked rice and the salsa. Stir well to combine and then cover to keep warm.
In the same skillet, over medium heat, heat the olive oil. Saute the yellow pepper and garlic until it is fragrant. Add the onions and the bell peppers. Saute for about 5-6 minutes until they start to soften. Increase heat to medium high and season with kosher salt and a teaspoon or so of the Mexican Seasoning. Toss to coat all the pieces and saute a few more minutes until tender, yet still a bit crisp.
Layer the bell pepper mixture onto the plates and then top with a generous amount of the meat and rice mixture. Sprinkle with cheese and cilantro if desired. Enjoy!
FREEZER MEAL: Layer the sautéed vegetables and then the meat mixture into freezer safe containers. Let cool completely and then freeze. Let thaw in the refrigerator before reheating in the microwave. Top with cheese and cilantro just be serving, if desired.
(Recipe originally published 4-2-2012 - notes and photos updated 4-20-2014)
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