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  • Writer's pictureMichael Laxer

Tex-Mex stuffed peppers

Updated: Dec 5, 2021

Today we are going to take a look at making green (or yellow or red) peppers stuffed with a Tex-Mex style ground beef and pork mix.

This also serves as a technique as peppers prepared this way can be stuffed with a large number of variations and other ingredients.

Ingredients for the stuffing:

1 pound ground beef

1 pound ground pork

1 packet spicy taco seasoning mix

1 packet Sazon Goya Coriander & Annatto seasoning

1 chopped jalapeno pepper, unseeded

2-3 cloves minced garlic

1/2 to a full jar of pickled jalapenos

chopped mushrooms

1/2 cup of green salsa

1 cup of cooked millet or 3/4 cup of cooked rice

1 tablespoon Worcestershire sauce

garlic powder, salt and black pepper to taste

hot sauce to taste (I added a few dashes of Melinda's Ghost Pepper sauce)

As options you can also add things like corn

In a large saucepan brown the pork and beef adding the taco seasoning, Sazon Goya, garlic powder, salt and pepper as you go. Then add all the other ingredients other than the millet/rice.

Stir thoroughly and let simmer for 15 or 20 minutes. Do not drain.

After simmering, add the millet or rice and stir in thoroughly.

Meanwhile, preheat your oven to 400 degrees. Take your peppers and cut off the top. Scoop out all of the seeds and innards.

Salt the inside of your peppers and then put some grated cheese in the bottom. You can use cheddar or a Tex-Mex cheese blend but we used jalapeno Monterey Jack.

Place each pepper in a slot of a muffin tray and place in the preheated oven for 15 minutes. The cheese at the bottom will be fully melted.

Remove the tray and peppers from the oven keeping it hot at 400 degrees. Carefully scoop the pork-beef blend into the peppers filling them up almost all the way.

Then top with a layer of shredded Monterey Jack.

Place back in the hot oven and bake for another 20 minutes.

Remove from oven again, again keeping the oven hot.

Add another layer of Monterey Jack on top of the melted layer.

Place back in the hot oven and cook for approximately 15 minutes more. This final time you are cooking until the top cheese is browned to your liking and until the pepper is cooked to your liking in terms of texture.

These stuffed peppers are perfect served as you would tacos with extra hot sauce, salsa, cheese or sour cream on the side.




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