Easy and delicious recipe with few ingredients that packs big flavor.
Serving: 2 to 4
Prep Time: 5 Mins
Cooking Time: 40 mins
What you’ll need:
Ground Beef
Mexican Rice
Sour Cream
4 Green Bell Peppers
Garlic
Mexican Blend Cheese Mix
Spice Mix (Cumin, Chili Powder, Crushed Red Pepper)
Alternatives:
For Dairy Free- Use Dairy Free Cheese and Sour Cream
For Gluten Free - Use Cauliflower Rice
For Vegan - Use chopped mushrooms instead of beef.
Preheat oven to 400 degrees
Prepare Peppers – Cut peppers in half, clean them, and place them in a long baking dish. Cover the bottom of the dish in water and cook for 30 mins.
Rice – Follow the instructions on the box. We used Rice-a-Roni – Mexican Style rice for this meal. For this brand, first brown the rice with 2 tablespoons of butter.
Slowly added 2 ¼ cups of water, Mexican seasoning, then bring to a boil and let simmer covered for 15 mins.
Beef- Brown ground beef in a large pan. Dice 3 cloves of garlic and add to the beef.
Add the spice mix of ½ tablespoon of cumin, ½ tablespoon of Chili Powder and 1 teaspoon of Crushed Red Pepper.
(Note: 1 teaspoon of Red Pepper will made the dish on the spicy side. If you don’t want it too spicy, try using only ½ to ¼ teaspoon of Red Pepper. Red Pepper flakes would also work. Just use how much you would like, depending on how spicy you want the dish to be).
Drain the ground beef, then add it to the rice and mix it together.
Take the peppers out of the oven and fill them with the beef and rice mixture.
Top the peppers with cheese and place them back in the oven for 10 mins.
Make the sauce:
Take 1 cup of sour cream into a small bowl. Add 1 teaspoon of paprika and ½ teaspoon of olive oil and stir. (An alternative sauce: 1 cup of sour cream, 1 teaspoon of chopped cilantro and mix with the juice of one lime)
Serve the Stuffed Peppers with a drop of Sour Cream sauce.
Enjoy!
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