Guest Chef’s Bret & Denise Clark’s Stuffed Peppers Featuring “Make Your Own” Taco Mexican Seasoning

Peppers with cheese


4-5 Peppers (I use a combination of Green, Red and Yellow) Depending on size

1 lb Lean Ground Beef

3 TBS Denise’s Taco/Mexican Seasoning (Recipe Below)

1/3 – ½ Cup Water

2 Large Cans Red Enchilada Sauce (I use Mild)

3 Cups Cooked Rice

1-2 Cups Shredded Cheese (I use a lot of cheese, and I use a blend of Monterey and Cheddar)

Cut the peppers in half from stem to stern, remove seeds, inner membranes and stem from each. Place in boiling water and boil until pliable, approximately 5-7 minutes, do not over-cook them, just soft enough to complete cooking when cooked with filling.

Cook ground beef in skillet, when cooked add Mexican seasoning and 1/3 to ½ cup of water, and continue cooking until water is reduced to desired consistency.

Add ½ of one of the cans of enchilada sauce and rice.  Mix well and heat through.

Pour remaining ½ can of enchilada sauce and place peppers in large baking dish (I use a lasagna pan) open/cut side up.  Evenly distribute the meat/rice filling mixture into each of the pepper halves.  Pour remaining can of enchilada sauce around and over the peppers.

Place the pan in a 350 degree pre-heated oven and bake until bubbly, approximately 35-40 mins.  When bubbly and the peppers are cooked through, remove the dish from the oven, sprinkle the cheese on the top of the peppers and place back in oven for 7-10 minutes, or until cheese is melted and bubbly. Remove and enjoy!

**These can easily be made into a completely vegetarian dish (which I make for my vegetarian daughter) simply by substituting vegetarian crumbles for the ground beef.

Denise’s Taco/Mexican Seasoning

½ tsp Dried Thyme

2 ½ tsp Garlic Powder

2 tsp Dried Oregano

1 tsp Cayenne Pepper

1 tsp Crushed Red Pepper

2 ½ TBS Ground Cumin

1/3 Cup Chili Powder

2/3 Cup Instant Beef Bullion (1 jar)

½ Cup Dried Minced Onion

1 TBS Onion Powder

Mix the ingredients well, and store in a tightly covered container.  Use 3 TBS with about ½ Cup of water for each pound of meat that you wish to season.

Use these spices as a basis for seasoning Spanish dishes, such as meats in tacos, enchiladas, tostadas, etc..


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