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Stuffed peppers Mexican style







About the Recipe

This simple recipe for early autumn is a nutritious lunch or dinner. This year we got so many green bell peppers from the garden that I was running out of ideas on how to use it. This recipe took care of 13 of them.

My family loves Mexican food and on special occasions like birthdays like to make a bunch of it - I should probably call Tex-Mex - which is an American version of Mexican cuisine. Anyway....

Those stuffed peppers are great for cold weather, and the best part of it is that you cook once for 2-3 days.


  • 13 green bell peppers

  • 16 oz of ground pork

  • 8 oz of ground beef (90%/10%)

  • 3 tomatoes - peeled and deseeded

  • 3 dry chilies (hole)

  • 1 can of black beans

  • 1 can of corn

  • 2 tbsp od tomato paste

  • 1 cup of rice (dry)

  • 1 onion

  • 2 cloves of garlic

  • 1/2 cumin

  • 1 tsp of smoked paprika

  • 1 tbsp of paprika

  • 1 tsp of oregano

  • 1 tsp of dry chili

  • 1 tbsp of 100% cocoa powder

  • salt and black pepper

  • 3 tbsp of olive oil

  • 12 tbsp of asadero cheese for garnish


Step 1

Rinse and cook the rice.

Peel and finely chop the onion and garlic.

Peel, deseed and chop tomatoes.

Step 2

Wash all the green bell peppers but chop just 1 of it. The rest cut off the top, take out the seeds and cut out the stamp. Place them in a baking dish, and put the tops.

Step 3

In a big frying pan, heat up the 1 tbsp of olive oil, add the onion and garlic. Fry it on a medium heat until golden brown. Add the minced meat both pork and beef, and sear it for a couple of minutes.

Add salt, pepper, and all the other spices.

Step 4

Move the meat mixture into a dutch oven, add chopped tomatoes, beans, corn and dry chillies.

Step 5

On the frying pan with 1 tbsp of oil sear the chopped green bell pepper, and add it to the dutch oven. Mix everything well, cover and cook on low heat for about 45 min. After that time add the cocoa powder and again mix everything. Cook for another 10 - 15 min, after turning off the heat and let it cool down a bit.

Preheat the oven to 350 F.

Step 6

In a big bowl mix together the chili and the rice. Using a table spoon, stuff each of the peppers with the mixture, garnish with grated cheese and put the top back on. Using a brush spread some olive oil on top.

Place 1/4 cup of the water at the bottom of a baking dish to prevent the bottom from burning. Place in the oven and bake for 40 min. 

Step 7 

Serve it with guacamole, pico de gallo, greek yogurt (instead of sour cream) and garnish cilantro, and a side of some lettuce salad. 

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