Mexican Stuffed Peppers
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For many of us, the month of May conjures up images of a ramen-headed Justin Timberlake and while I can appreciate a good throwback to one of my all-time favorite boy bands, RO*TEL has a different idea in store for May. Inspired by their 31 Days to Fiesta, I created these Mexican Stuffed Peppers filled with flavorful ground beef and RO*TEL Diced Tomatoes and Green Chiles.
I started by trimming off the tops of several green peppers and pulling out the inside seeds and veins before setting them aside.
Then I grabbed a large mixing bowl and added some ground beef and a packet of taco seasoning.
Next I added a can of RO*TEL Diced Tomatoes and Green Chiles.
After the RO*TEL, I added corn, black beans, rice, and plenty of cheddar cheese along with some cumin, chili powder, garlic, salt, and pepper.
I gave it all a good mix to incorporate all those yummy bold flavors and then set it aside to make some flavored tomato water for my pan.
For the tomato water I simply added tomato sauce, water, cumin, chili powder, garlic, oregano, salt, and pepper all to a bowl and whisked them together.
I poured my tomato water into my baking dish.
And then spooned the meat mixture into my peppers one by one until my pan was filled.
I covered the peppers with tinfoil and baked them in a 375F oven for about one hour before removing them and sprinkling them with some more cheese. Then I popped them back into the oven for a few extra minutes to get the cheese nice and melty. Once I pulled them out again, the peppers were perfect!
Loaded with tons of bold flavor and spices, these Mexican Stuffed Peppers are such a crowd pleaser. The peppers soak up all of that flavorful tomato water while the ground beef takes on the bold flavor from the seasonings and RO*TEL; such a simple way to add tons of zesty flavor to any dish, really! I love adding RO*TEL to eggs, meatloaf, and casseroles to banish bland and bring some bold flavor to my food. It’s a staple in my pantry since it fits so seamlessly into my family’s lifestyle.
This May, trade your ramen hair for the bold flavor of RO*TEL by adding it to some of your families favorites to transform an old recipe into a Fiesta for their mouths!
- 6 bell peppers
- 1 1/2 cup cooked rice
- 1 can RO*TEL Diced Tomatoes and Green Chiles
- 1 can tomato sauce, divided
- 1 can black beans, rinsed & drained
- 1 cup corn (frozen or canned)
- 1 1/4 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 clove garlic;, minced
- 1/8 tsp salt and pepper (to taste)
- 1/2 cup water
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 salt and pepper (to taste)
- 1/2 teaspoon oregano
- 4 ounces of tomato sauce (from divided above)
- Trim off tops of peppers and scrape out seeds and veins. Set aside.
- In a large bowl combine ground beef, corn, rice, salsa, half of the tomato sauce, cumin, chili powder, garlic, cheese, salt and pepper; stir until combined.
- Gently fold in black beans. Set aside.
- Mix together all ingredients and pour into bottom of a baking dish.
- Arrange empty bell peppers in baking dish with tomato water.
- Spoon meat mixture into each bell pepper to the rim.
- Cover dish with foil and bake at 375F for one hour or until the meat is cooked through.
- Once meat is cooked through, remove foil and sprinkle with cheese.
- Place peppers back in oven for one to two more minutes until cheese is melted and remove.
- To serve, spoon tomato water onto plate, add a pepper to the middle, and enjoy!
For more fiesta inspiration and bold recipes from bloggers like me, be sure to visit the RO*TEL social hub.