Stuffed bell peppers recipe

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Green bell pepper halves stuffed with a Tex-Mex flavored pork and meat filling, then baked in the oven until soft. This can be a great appetizer or main dish when served with Mexican fried rice, salsa and sour cream.
Preparation time: 15 minutes, Cooking time: 45 minutes, Serves: 4 


1 tsp sweet paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/2 tsp onion salt
1/2 tsp dried oregano
1/6 tsp ground cinnamon
1/2 tsp salt
1/2 cup white wine

1/2 lb sausage meat
1/2 lb ground beef
1 cup cooked rice
2 cloves garlic, minced
1 egg, beaten
1/2 cup minced fresh flat leaf parsley
A pinch of cayenne pepper (or to taste)
Black pepper to taste

3 small green bell peppers, halved and seeded


Prepare the meat filling
In a bowl add the paprika, cumin, garlic powder, onion salt, oregano, cinnamon, salt, black pepper and rice wine, stir well and set aside.

In a large bowl add the sausage meat, ground beef, rice, garlic, egg and parsley. Season with cayenne pepper and black pepper to taste, then pour over the rice and spices mixture. Use your hands to thoroughly mix all ingredients until evenly combined. Cover with plastic wrap and place in the refrigerator for 1 to 2 hours.

Assemble the peppers
Fill each pepper half with 1/6th of the the meat mixture. Spread the meat mixture so that it is no more than 1/2 inch over the top of the pepper.

Preheat oven to 350 degrees F (175 degrees C). Place the peppers pepper side down in a lightly oiled baking dish and cook uncovered for 45 minutes.

Serve hot with sour cream, salsa and fried rice.

Notes and tips

The peppers can be stuffed in advanced and refrigerated for a day, or frozen for one to 2 weeks.
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