Recipe: Spicy Stuffed Peppers Recipe
Summary: These spicy stuffed peppers have both Italian and Mexican flavors.
This stuffed pepper recipe draws from both Italian and Mexican cuisine. It not only makes a great family meal, but leftover peppers are a convenient all in one lunch, as well. I like to make a batch of these spicy stuffed peppers, on Sundays. What doesn’t go during the games, my husband takes to work for lunches.
4 Large red peppers (select relatively uniform peppers which can stand up)
1 1/4 lbs meatloaf mix (or other ground meat)
15 oz. can of diced tomatoes
1 cup rice
1 2/3 cup broth (or water with 1 packet of powdered bouillon
2 dozen slices of pepperoni (diced)
1/2 med. sweet onion diced small
1 chili adobo chopped up
1 tbs. paprika
1 tbs. chili powder
1tsp. Worcestershire sauce
1/2 tsp oregano
1/2 tsp minced garlic
1/8 tsp cayenne
- Put meatloaf mix, onions and pepperoni in a skillet over med-high heat. Break up the meat with spoon as you saute the meat.
- Once fully cooked, drain off fat.
- Add all remaining ingredients, other than the red peppers.
- Stir and simmer until rice is cooked.
- While filling is cooking, core and de-seed the peppers.
- Preheat oven to 375 degrees.
- Stuff the peppers with the filling pack it in snugly.
- Put 2 cups of water in dutch oven (approx. inch deep)
- Stand the peppers in the water bath, and put cover on pan.
- Bake for 45 minutes covered.
- Uncover and bake another 15 minutes.
The peppers can be served Italian style with tomato sauce, or Mexican style with salsa or hot sauce.