Mexican Stuffed Peppers

You have got to try these Mexican Stuffed Peppers. Maybe you’ve made Stuffed Peppers and maybe you and your gang all like Stuffed Peppers. Whatever the case, the poblano peppers add just a little bit of spiciness. You can vary the ingredients any way that you want. And it’s quick and easy enough for a weeknight!

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” Julia Child

Ingredients

These amounts are for 2 servings. The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients. You can also switch the amounts to metric.

2 pound of ground beef
olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 medium sized onion – chopped
4 cloves garlic – chopped
1 canned chipotle pepper – chopped
3 Roma tomatoes – sliced
1/2 pound sliced or shredded mozzarella cheese or any other kind of cheese that you might like
1 tbsp. dried oregano
3 large poblano peppers – you could substitute bell peppers if you can’t find any poblano
3 tbsp. grated parmesan cheese – divided
2 tbsp.chopped cilantro leaves or parsley or basil – for garnish

Directions

Set the oven at 350°F/175°C. Put a skillet or sauté pan on the stove at medium and add a splash of olive oil. Put the chopped beef in the pan and break it up as it cooks.

Chop up the onion, chipotle pepper and garlic as the meat is browning and add the veggies to the meat as soon as they are chopped. Mix it all together and stir it regularly as it cooks.

While it is cooking cut the poblano peppers in half lengthwise and remove the core, seeds and the white stuff. Line a cookie sheet or baking pan with foil or parchment paper and spread the pepper halves out on it.

Fill,,er,,stuff the peppers with the meat mixture.

Top them with slices of tomatoes then slices of whatever cheese you prefer. drizzle with a little olive oil and sprinkle some oregano and grated cheese on top.

Cook them in the oven until the cheese has melted down into the stuffing. Garnish with some basil or parsley or cilantro and some grated parmesan cheese. Enjoy your Mexican Stuffed Peppers. Or, change the ingredients around a little and have your Stuffed Peppers any way YOU choose. Some Italian Chianti red wine would go along real good. It sure worked good for us. So, did we get into Chiantiville or Margaritaville? We lost track.

Here is another Mexican recipe for you!

And another Mexican recipe for you!