Stuffed Peppers with Mexican Filling – Cooking Tutorial

Stuffed Peppers with Mexican Filling – Cooking Tutorial

Welcome to today’s dish: stuffed peppers with Mexican filling. This recipe is considered one of the main dishes for family gatherings and Ramadan feasts. Let’s get started with preparing it.

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Ingredients for Stuffed Peppers with Mexican Filling

 
Note: This recipe serves 2 people.

• 4 bell peppers (cut in halves)

• 1 medium onion, grated

• 250 g ground beef

• ½ cup red beans

• 3 tablespoons corn kernels

• ¼ cup tomato sauce

• Fresh coriander

• 3 garlic cloves, finely minced

• Grated cheddar cheese

• 1 hot chili pepper, chopped into small pieces

• Salt and black pepper

• Vegetable oil

• Pre-cooked white rice

• Spices: cumin, oregano, and sugar

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How to Cook Stuffed Peppers with Mexican Filling

Step 1 – Preparing the filling:
Heat some oil in a skillet over low heat. Add the grated onion, then stir in the ground beef until it turns grayish in color. Season with salt, black pepper, cumin, oregano, and a little sugar. Mix well.

Add the minced garlic and chopped hot chili pepper, stirring everything together. Then pour in the tomato sauce and combine with the beef and onion mixture. Lower the heat and let the sauce simmer until it thickens. Add the red beans, stir, and leave the mixture to cook gently for about 60 minutes.

After cooking, let the mixture cool completely. Then add the cooked rice, corn, fresh coriander, and grated cheddar cheese, mixing everything thoroughly. The filling is now ready.

Step 2 – Stuffing the peppers:
Cut the bell peppers in halves and place them in the oven at 180°C (350°F) for about 15 minutes to remove excess water.

Fill each pepper half with the prepared mixture, then sprinkle grated cheese on top. Arrange them in a baking tray and place in the oven at 180°C (350°F), keeping an eye on them as they don’t take long to cook.

Serve hot and enjoy!