Mexi Stuffed Peppers

Mexi Stuffed Peppers


  • 4 bell peppers
  • 1 lb ground beef -or- ground turkey -or- ground chicken
  • 1 small yellow onion
  • 1 - to 3 Tablespoons Southern Style Cajun Dip Mix(dry)*
  • 8 oz can tomato sauce
  • 2 cloves garlic, fresh minced or 1/2 teaspoon dried minced garlic
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can Rotel® tomatoes with green chilies (mild or regular)
  • 1 1/2 cups shredded Mexican Cheese

    Preheat over to 350°. Wash and dry the peppers, slice them in half length-wise. Remove the stems and the seeds. Place them (hollow side up), on a greased baking sheet. Bake for 20 minutes. Discard any excess water that collects in the middle of the pepper. Meanwhile, brown the ground meat in a large pan over medium-high heat. Drain any grease. Add the diced onions and cook for 5 minutes. Add the desired amount of Southern Style Cajun Dip Mix, tomato sauce, and garlic and cook for 1 minute. Add 1/2 cup water. Bring to a boil and then reduce the heat to medium-low. Add the beans and Rotel® style diced tomatoes and simmer for 5 minutes. Scoop the meat and bean filling inside each of the baked peppers. Top each with cheese. Bake at 350° for 5 minutes or until cheese is melted. 

    *Southern Style Cajun Dip Mix
    1 Tablespoon= Mild
    2 Tablespoons= Medium
    3 Tablespoons= Medium to Hot

    Any leftover filling makes great nachos!



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