Stuffed peppers were always a birthday dinner favorite during my childhood. There’s something undeniably comforting about them, even the classic versions. This recipe takes that nostalgic dish and elevates it with vibrant Mexican flavors, transforming ordinary stuffed peppers into Mexican Peppers bursting with cheesy, creamy goodness and a rich, enchilada-style red sauce.
This isn’t your typical stuffed pepper recipe. We’re moving beyond basic ground beef and rice. Imagine sinking your fork into a roasted bell pepper filled with a lush mixture of ground beef, rice, and a decadent blend of American and cheddar cheeses, all enriched with sour cream and crushed tomatoes. This creamy, moist filling is the heart of these mexican peppers, delivering a texture and flavor that’s far from ordinary.
But the real magic lies in the sauce. This isn’t just any tomato sauce; it’s a homemade, enchilada-inspired red sauce infused with ancho chile, cumin, and even a hint of unsweetened cocoa. This complex sauce perfectly complements the rich filling, tying all the elements of these mexican peppers together in a harmonious explosion of flavor. The depth from the chile and cocoa, combined with the aromatic cumin and Mexican oregano, creates a truly unforgettable culinary experience.
Why American cheese, you might ask? For its unparalleled creaminess! In Tex-Mex cuisine, creamy textures are key, and American cheese melts beautifully to create that lusciousness we’re after. However, if you prefer, you can easily substitute it with a full cup of shredded sharp cheddar cheese and still achieve a delicious result with your mexican peppers.
Crafting Your Mexican Peppers: Step-by-Step
To bring these flavorful mexican peppers to life, follow these simple steps:
- Prepare the Peppers: Halve your bell peppers lengthwise, removing the seeds and membranes. Blanch them briefly to soften slightly.
- Make the Creamy Filling: Cook ground beef with onions and garlic. Stir in cooked rice, crushed tomatoes, sour cream, and a generous blend of American and cheddar cheeses. Season with chile powder and cumin.
- Simmer the Enchilada Sauce: Create the rich red sauce by simmering tomatoes with ancho chile powder, cumin, Mexican oregano, and a touch of unsweetened cocoa.
- Stuff and Sauce: Mound the cheesy beef filling into the pepper halves. Ladle the enchilada sauce generously over the stuffed peppers.
- Bake to Perfection: Cover the dish with foil and bake in a preheated oven for about an hour, basting the peppers with the sauce every 15 minutes to keep them moist and flavorful. Remove the foil for the last 15 minutes to allow the peppers to brown slightly on top.
These mexican peppers are more than just a meal; they’re an experience. The combination of creamy filling, flavorful sauce, and tender peppers creates a dish that’s both comforting and exciting. Perfect for a weeknight dinner or a special occasion, these mexican peppers are sure to become a new favorite in your kitchen. Embrace the vibrant flavors of Mexico and rediscover the joy of stuffed peppers with this updated and delicious recipe.
