What better way to celebrate Cinco de Mayo than with delicious food. These stuffed peppers are not only a great option for any gathering but they are also great for a simple weeknight dinner.
mexican stuffed peppers
3-4 bell peppers, any color you like, cut in half
1 lb ground beef
1 tbsp taco seasoning
1 small sweet potato, peeled and diced into 1/4″ cubes
4oz can diced green chiles
1 jalapeno, diced
1/2 cup corn kernels
1 can black beans, drained and rinsed
1/2 – 1 cup Monterey jack cheese, grated
2 tbsp cilantro, chopped (optional)
Heat pan over med-high heat. Add ground beef and onion, cook until beef has browned.
Add taco seasoning.
While beef is cooking, boil potatoes in small pot of water for 5 minutes until almost fork tender.
Add potatoes, corn, chiles, beans and 1 tbsp chopped cilantro to ground beef.
Season with salt and pepper to taste – don’t be shy.
Lay half pieces of peppers in greased baking pan. Stuff peppers with filling. Make sure they are really packed well and you can pile any additional filling on top of peppers.
Sprinkle peppers with cheese and bake in 350 degree oven for 20 – 25 minutes until bubbly and the peppers have softened. Enjoy and don’t forget the margarita!
Note: You may have extra filling depending on the size of your peppers. If you find small peppers this recipe may fill 4-5 peppers.