I created this South-of-the-Border Stuffed Pepper Bake because I was inspired by some flavorful new sauces Whole Foods had sent me. They sent some snacks too (see below) but the sauces inspired me to create this stuffed pepper casserole. It has layers of stuffed pepper goodness just bursting with south-of-the-border flavor!
Start out by cutting the tops off of the peppers and removing the seeds, but save the tops! Add peppers to boiling water and let boil for 5 minutes. Remove from heat and run under cold water until cooled. Set aside.
In a bowl, mix ground beef, taco seasoning mix, rice, eggs, onion, tomatoes, and enchilada sauce. Combine thoroughly.
In a separate bowl, combine chili beans, one cup cheese, and cilantro.
Cut cooled peppers into sections so they’ll lay flat. In lasagna-like fashion, layer the bottom of a 13″ x 9″ casserole dish with one-third of the peppers.
Top with the meat mixture and spread evenly.
Add another layer of peppers and then the bean mixture.
Layer the remaining one-third of peppers on top. Sprinkle with taco sauce( approximately 1/2 cup).
Sprinkle with the remaining cup of cheese.
Cover loosely with foil, and bake in a 350 degree oven for 1 1/4 hours. Remove foil and bake another 15 minutes. Let stand 15 minutes before serving.
Note: For an extra kick of heat and flavor, sprinkle with Scrumptious Pantry Heirloom Hot Sauce. I used American Persimmon on mine which goes beautifully with veggies.
Also new from Whole Foods is Tiny But Mighty Heirloom Popcorn. The kernels are about half the size of regular popcorn, but the beauty of it is that they’re essentially hull-less.
For those of you who’d like a healthy snack on the go, there’s new Go Raw Salad Snax made with raw dehydrated kale, lettuce, carrots, cabbage and other veggies. They’re non-perishable, and available in 1000 Island, Original Vinaigrette and Ranch flavors.
- 6 bell peppers, assorted colors
- 1 lb ground beef
- 1 can rotel tomatoes with diced habaneros
- 1 cup Sky Valley enchilada sauce
- 1 packet taco seasoning mix
- 1½ cups instant rice
- 2 eggs
- ¼ cup diced onion
- 2 cups shredded Mexican cheese
- 1 can chili beans
- ¼ cup fresh cilantro, chopped
- Sky Valley taco sauce
- Optional: Scrumptious Pantry Heirloom Hot Sauce (American Persimmon flavor)
- Cut tops off peppers and remove seeds; save tops. Bring a pot of water to a boil and add peppers. Boil for 5 minutes. Remove from heat and run under cold water until cooled. Set aside.
- In a bowl, mix ground beef, taco seasoning mix, rice, eggs, onion, Rotel tomatoes, and enchilada sauce. Combine thoroughly.
- In a separate bowl, combine chili beans, one cup cheese, and cilantro.
- Cut cooled peppers into squares so they will lay flat. In lasagna-like fashion. Layer the bottom of a 13"x9" casserole dish with ⅓ of the peppers. Top with the meat mixture and spread evenly.
- Add another layer of peppers and then the bean mixture.
- Use remaining ⅓ of peppers on top. Sprinkle with taco sauce( approximately ½ cup)
- Add remaining cup of cheese to top. Cover loosely with foil and bake at 350 degrees for 1¼ hours. Remove foil and bake another 15 minutes. Let stand 15 minutes before serving.
Have you tried anything new from Whole Foods Market lately? What’s your favorite Latin-inspired meal?