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"The belly rules the mind."--Spanish Proverb

Mexican Stuffed Peppers Recipe

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This recipe for Mexican Stuffed Peppers is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground beef
1-1/2 lbs shredded cheddar cheese.
1 bottle Pace Triple Pepper Salsa.
1 cup uncooked rice.
3 large Orange peppers.
1 package mushrooms chopped very small.
deep dish oblong pyrex dish.
pam cooking spray.
Directions:
Directions:
Preheat ovemn to 350º.
Cook the ground beef and remove as much grease as you can. Cook the mushrooms in with beef after most of the grease has been removed.
In a separate pot, use the directions on the rice to make 8 servings. When rice is ready pour in the salsa and mix it together with the beef and mushrooms.
Spray the dish with pam. Place a 1/2 inch layer of the mixture in the pan. Core out the peppers and cut into 3 pieces. Lay them inside facing up on the mixture. Place a handful of cheese on the peppers.
Now spoon the rest of the mixture on and around the peppers. Sprinkle the remaining cheese on top. If you have extra mixture place in another pan and cover with cheese and bake also. Bake for 30 to 40 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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