Stuffed Peppers

These delicious Stuffed Peppers are made with queso, Mexican rice, taco meat, and topped with melted cheese. It is so good you will never believe it has only 283 calories per serving.

These stuffed peppers sort of remind me of a burrito but wrapped in a green bell pepper instead. This is an easy recipe if you use store-bought queso and Mexican rice. I like to use all homemade ingredients when I can. To me, they taste better, but the choice is yours.

Queso is so easy to make. Just cut the cheese into small blocks, add the tomatoes, and microwave for 3 minutes at a time until it is melted. Homemade Mexican rice is easy to make too and so delicious. I could make a meal alone just on the rice.

Yield: 12 Stuffed Pepper Halves

Serving Size: 1 Stuffed Pepper Half

Calories: 283

Fat: 11 g

Carbohydrates: 25 g

Protein: 20 g

If you make any changes to your Stuffed Peppers, you can recalculate the nutrition facts at myfitnesspal.com. You can use an online recipe calculator/divider to get the right ingredients for the amount you want if the yield is too large or too small.

Stuffed Peppers Recipe

Ingredients:

Stuffed Peppers

• 6 large green bell peppers
• 1 pound of ground meat (venison, beef, chicken, turkey, or other)
• 2 teaspoons of chili powder
• 1 1/4 teaspoon of ground cumin
• 1/4 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of dried minced garlic or garlic powder
• 2 teaspoons of dried minced onion or onion powder
• 1/4 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 cup of water
• 15 ounces of Queso (see ingredients for homemade Queso below)
• 2 packs Mexican rice (see ingredients for homemade Mexican rice below)
• 1 1/2 cups of shredded fiesta cheese

Queso

• 5 ounces of diced tomatoes with green chilies, undrained
• 8 ounces of Kraft Velveeta® Cheese Block

Mexican Rice

• 1 cup long-grain rice, uncooked
• 2 tablespoons of vegetable oil
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon of cumin
• 4 ounces of tomato sauce
• 16 ounces of chicken broth

Getting It Done:

1. First, cut the peppers in half and remove the seeds. Then steam or hard boil them.
2. Now make the queso. If you bought store-bought, just prepare as directed on the package. To make your own, cut the cheese block into smaller pieces. Add the diced tomatoes with green chilies. Heat for 3 minutes in a microwave-safe dish and stir. Continue doing this until the cheese is melted nicely. Set aside.
3. Next, make the homemade Mexican rice. Heat a skillet to medium heat, add the oil and rice and fry until lightly browned, stirring often.
4. Add the spices to the rice and mix well. Mix in the tomato sauce and broth. Once the mixture starts to boil, turn the heat to low, cover, and cook for about 25 minutes. Remove from heat and fluff.
5. Next, make the taco meat. In a skillet, fry the ground meat until done and remove all excess oil. Add the water and taco seasoning and stir well. Set aside for later.
6. Preheat the oven to 375°F. In a large casserole dish, assemble the stuffed peppers by putting 2 tablespoons of queso inside each pepper half. Then add 4 tablespoons of Mexican rice, 4 tablespoons of taco meat, and top it with 2 tablespoons of shredded cheese.
7. Place the peppers in the oven for about 7 minutes, just long enough to heat everything back up and melt the cheese.
8. Let's eat!

For this recipe, I used venison, but if you do not have venison, you can use beef, chicken, turkey, or any other type of meat that you prefer or have on hand.

To reheat the stuffed peppers, preheat the oven to 350°F. Place the peppers face up on a baking tray. Cover with aluminum foil and heat for 15 minutes. Remove the foil and heat for another 5 minutes, and then serve.

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The Stuffed Peppers recipe was submitted and published to deerrecipes.online by my friend, Kayla Jean. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

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