I have so many great memories of homemade meals when I was young and the holiday season always makes me feel very nostalgic about those good old days. This recipe for Mexican stuffed green peppers comes directly out of my Mom’s old recipe files. Spicy food wasn’t her thing but she loved the flavors of Mexican cuisine and this mixture captures them nicely.
Cut off the top inch or so of the stem end of the peppers, remove the seeds and ribs and cook, submerged in a pot of simmering water for 4-5 minutes. Drain well, upside down, on a paper towel. Saute the ground beef in a skillet until lightly browned. Remove to a plate and add the chopped vegetables and a tablespoon of olive oil if needed to the skillet. Cook until tender, then add the browned beef back into the mixture.
Add the remaining ingredients (except the tomato sauce and brown sugar) to the beef and veggies and mix well.
Fill the green peppers and top with a mixture of tomato sauce and brown sugar. Sprinkle on a little extra grated cheese. Bake in a 350F oven for 30-40 minutes until slightly browned and bubbly.
This is one of my favorite meals, not only because it’s so good but also it can be made ahead and baked just before meal time. I made this dish several weeks ago and enjoyed it so much I made it again a week later.
- 4 medium green peppers
- ½ pound ground beef
- ½ cup onion, chopped
- ¼ cup celery, chopped
- ¼ cup green pepper, chopped ( I chopped up the tops of the peppers)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ cup black beans
- 1-1/2 cup cooked rice
- 1 cup cheddar cheese, grated
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 tablespoon parsley, minced
- 1 tablespoon cilantro, minced
- ½ cup tomato sauce
- 1 tablespoons brown sugar
- Remove tops and seeds from 4 green peppers. Cook in boiling water for 3 -4 minutes until barely tender. Drain well and remove to a cooling rack.
- Lightly brown ground beef in a skillet over medium heat. Add onion, celery, green pepper and garlic and cook for another several minutes. Add cumin, oregano, salt and pepper and chili powder. Add rice, black beans, parsley and cilantro. Stir in grated cheese.
- Fill green peppers with the mixture. Place in a casserole that will keep them upright. Combine tomato sauce and brown sugar and spoon over the tops of the rice mixture. Top with an extra sprinkle of grated cheddar cheese.
- Bake at 350 degrees for 30 - 40 minutes until tops are bubbly.