April 23rd, 2019 09:23:00 am
I threw these together while on vacation as a quick and flavorful dinner. The simple list of ingredients are probably on hand and you only need one pan to complete this. I have used the sauce or casserole pan here, which is 3 inches deep and of course goes from stovetop to oven for the final baking. See the casserole selections here. This recipe is super simple and uses pretty clean ingredients so you get the feel of mexican food but you keep it very low carb since I've omitted rice.
Cook the ground meat, garlic and onion. Strain off the fat and add the Taco Seasonings. Prepare your Peppers slicing longwise and cleaning out the seeds.
Push the cooked meat mixture to the side and start stuffing each pepper with your mixture and setting them into the pan alongside. Top each with cilantro, fresh or canned tomatoes, and cheese of your choice. Put the entire thing into the oven (preheated to 350) and bake until the peppers are tender and have absorbed the delicious seasonings from the mixture they are stuffed with.
Serve with a dollop of sour cream and/or a spoonful of salsa or pico de gallo.
Mexican Stuffed Peppers make a very pleasing and quick dinner made all in one skillet for quick and easy clean up! I ate these for breakfast the next day and they were delicious re-heated.
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