Description
These Stuffed Hot Peppers With Melty Cheese are a delightful combination of rich flavors and gooey cheese, perfect for any occasion. Enjoy a comforting dish that brings a fantastic kick and transforms simple ingredients into something extraordinary.
Ingredients
- Poblano Peppers
- Anaheim Peppers
- Jalapeño Peppers
- Lean Ground Beef
- Onion
- Garlic
- Diced Tomatoes (undrained)
- Cooked Rice
- Cumin
- Chili Powder
- Dried Oregano
- Salt
- Black Pepper
- Beef Broth
- Melty Cheese Blend (Monterey Jack, Colby, or a Mexican blend)
- Optional Topping Cheese (freshly grated Parmesan cheese or crumbled Cotija cheese)
Instructions
- Step 1: Prep Your Peppers – Preheat your oven to 375°F (190°C). Wash your chosen hot peppers thoroughly. Carefully slice each pepper in half lengthwise and scoop out the seeds and membranes. Arrange the pepper halves, cut-side up, in a single layer in a large baking dish.
- Step 2: Prepare the Savory Beef Filling – Heat a large skillet over medium-high heat. Add the lean ground beef and cook until browned, about 5-7 minutes. Drain excess fat. Reduce heat to medium, add finely diced onion, and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute. Add diced tomatoes, cooked rice, chili powder, cumin, dried oregano, salt, black pepper, and beef broth. Simmer for 5-7 minutes.
- Step 3: Stuff and Top the Peppers – Stir in about half of your chosen melty cheese into the filling. Spoon the beef and rice filling into each prepared pepper half. Sprinkle the remaining melty cheese over the top of each filled pepper.
- Step 4: Bake to Perfection – Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the peppers are tender and the cheese is melted and golden brown. Let the stuffed peppers rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: For less heat, use Poblanos or Anaheim peppers and remove all seeds from jalapeños. You can customize the filling with veggies like bell peppers or corn, and use different cheeses for added flavor.