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South of the Border Stuffed Peppers


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South of the Border Stuffed Peppers 0 Picture


  • Toppings:
  • 1 pound lean ground beef
  • 1 red pepper, chopped
  • 1/2 cup onion chopped
  • 2-4 garlic cloves, minced
  • 1 14oz. can diced tomatoes
  • 4 teaspoons chili powder
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 4 medium green peppers
  • 2 tablespoons sour cream
  • 2 tablespoons shredded cheddar cheese or pepper jack
  • 2 green onions, chopped


Servings 4


Step 1

In a large skillet, brown the ground beef with the red pepper and onion. Add garlic and cook for one minute. Drain. Stir in tomatoes- leaving some leftover to top peppers, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Simmer on reduced heat, uncovered to thicken.

Seed and cut the green peppers length wise. Cook in large pot of boiling water for 3-5 minutes. Drain and rinse in cold water. Pat dry and spoon the meat mixture into the pepper halves.

Place in baking dish greased with cooking spray. Cover with foil and bake at 350 degrees for 25-30 minutes. Top with remaining tomatoes and serve with optional toppings.


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