Mexican Stuffed Peppers

Mexican Stuffed Peppers

We had a sweet neighbor give us lots of bell peppers from her garden, so I knew I wanted to make stuffed peppers. I honestly had not made stuffed peppers in years. I debated between Italian or Mexican stuffed peppers and of course, went with Mexican because I love Mexican food!! I feel like this is a healthier way to eat Mexican, very low carb and full of flavor. I used Whole Wheat couscous as a filler but you could easily sub rice or quinoa. Any cheese works but I love the slight spice of pepper jack. This is an easy weeknight meal to make ahead and just pop in the oven at dinner time. The leftovers are just as good!~ Enjoy!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 lb Ground Beef
  • 2 packets Fronterra Enchilada Sauce
  • 1 packet Taco Seasoning (I like the Siete brand)
  • 6-8 Bell Peppers, multicolored
  • 1 small White Onion, diced
  • 1 can Black Beans, drained
  • 1 cup Pico de Gallo
  • 2 tbsp Sour Cream
  • 1 cup Whole Wheat Couscous, cooled
  • 8 oz. Pepper Jack Cheese, shredded
  • 1 cup White Cheddar Cheese, shredded
  • Jalapeños, optional

Instructions

  • Slice bell peppers in half and deseed.
  • Cook 1 cup couscous according to box (you could easily sub quinoa or rice for the couscous )
  • Cook ground beef until no longer pink. Add in packet of taco seasoning (I love the Siete brand) and water as directed on packet and let simmer.
  • In a bowl place the couscous, cooked beef, drained black beans, pico de Gallo, and sour cream and a handful of shredded pepper jack. Mix together well.
  • In a baking dish spread the two packets of enchilada sauce on the bottom. Nestle the peppers in the sauce. Fill each pepper with the ground beef mixture. Top all with the rest of the pepper jack and cheddar cheese. Optional — top with sliced jalapeños.
  • Bake at 350°F for 30 minutes or until cheese is bubbly.
  • Serve with guacamole, hot sauce, and sour cream

5 Comments

  1. Avatar
    Allison
    November 1, 2020 / 6:27 pm

    Making this tonight! Thanks, Natalie!

  2. Avatar November 5, 2020 / 11:46 am

    Looking delicious can’t wait to see on my plate

  3. Avatar
    Jenalee Bolen
    November 5, 2020 / 11:03 pm

    I made this tonight and it was amaaaazing! I had some changes just because I was using what was on hand (like the Costco microwave rice/quinoa packet and only brand they had for delivery for Enchilada sauce was El Paso.) I was shocked at how well it came out not even using the Frotnera which tastes way better! Can’t wait to try it your exact way but everyone should feel free to just make the best of what they have because it seemed pretty full proof!

  4. Avatar
    Nicole Blanchard
    November 10, 2020 / 7:43 pm

    Hi! Do I add onions raw or cooked to the mixture?

    • nataliemason
      nataliemason
      Author
      November 11, 2020 / 4:44 pm

      I am so sorry cook with the meat! I will update the recipe!

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