Tex-Mex Stuffed Peppers with Creamy Cheese Filling and Enchilada Sauce
This delightful Tex-Mex twist on stuffed peppers features a rich, creamy filling made from cheese, sour cream, and crushed tomatoes, all topped with a flavorful enchilada-style sauce.
Why This Recipe Stands Out
The secret to this dish lies in its luscious filling that combines sour cream, two types of cheese—American and cheddar—and crushed tomatoes for moisture. The addition of spices like chile powder and cumin enhances the flavor profile. A unique red sauce infused with ancho chile and unsweetened cocoa adds depth to the overall taste.
Growing up, I eagerly anticipated my birthday dinner choices. Stuffed peppers were always a favorite! My mom typically prepared them in the classic style with ground beef and rice topped with tomato sauce. Inspired by those memories, I decided to elevate this comfort food classic.
In this updated version, we maintain the traditional base of ground beef and rice but infuse it with Mexican-inspired flavors. The creamy filling is enriched by American cheese (for its unbeatable creaminess) alongside sharp cheddar. If you prefer not to use American cheese, feel free to substitute it entirely with more cheddar.
The accompanying enchilada-style sauce simmers on the stove until thickened; it’s made aromatic by cumin and Mexican oregano while gaining complexity from ancho chile powder and cocoa.
Once filled generously into bell peppers, these beauties are smothered in sauce before baking covered for about an hour. Remember to baste them every 15 minutes for optimal moisture retention! In the last 15 minutes of cooking time, remove the foil so that they can develop a beautiful golden top.
Cheesy Tex-Mex Stuffed Peppers Recipe
Ingredients:
For the Sauce:
- 1 tablespoon extra-virgin olive oil
- 2 medium cloves garlic (minced)
- 1 medium onion (minced)
- 1 teaspoon dried oregano (preferably Mexican)
- 1 tablespoon ancho chile powder
- 1½ teaspoons unsweetened cocoa powder
- ¼ teaspoon ground cumin
- 1 cup beer (pale ale or lager works well)
- 1½ cups canned crushed tomatoes
- Kosher salt & freshly ground black pepper
For the Peppers:
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 medium onion (finely chopped)
- 2 jalapeños (minced)
- 2 medium cloves garlic (minced)
-½ teaspoon ground cumin
-1 teaspoon ancho chile powder
-2 cups cooked white rice
-1 cup canned crushed tomatoes
-1½ teaspoons Worcestershire sauce
-½ cup sour cream
-4 ounces American cheese (finely chopped)
-½ cup shredded sharp cheddar
-4 large bell peppers (red/yellow/orange), tops sliced off & seeds removed
Instructions:
For the Sauce:
In a large saucepan over medium heat, warm olive oil then add minced garlic and onion; sauté until softened for about three minutes. Stir in oregano along with chili powders and cumin before adding beer; bring mixture to a boil then reduce heat slightly for one minute before incorporating crushed tomatoes seasoned lightly with salt & pepper—simmer until thickened (~15 mins). Set aside once done!
For Preparing Peppers:
Preheat your oven at 350°F (175°C) after adjusting rack position accordingly! Heat remaining olive oil within skillet over high heat until shimmering; add beef breaking apart as it cooks through completely (~5 mins). Mix in onions/jalapeños continuing cooking till veggies soften (~4 mins), followed by stirring minced garlic briefly (~30 secs). Add spices along cooked rice/tomatoes/Worcestershire/sour cream/cheeses mixing thoroughly while seasoning again if needed—let simmer till melted/creamy (~5 mins).
Arrange hollowed-out bell peppers upright inside an 8×8 inch baking dish, generously fill each one then pour prepared sauce atop them covering tightly using foil before placing into preheated oven basting every fifteen minutes throughout cooking duration lasting roughly one hour total—remove foil during final fifteen minutes allowing tops browning nicely!
Let rest ten minutes post-baking prior serving hot!
Make-Ahead Tips:
You can prepare both filling & sauces ahead of time storing separately within refrigerator overnight if desired! Just remember bringing everything back towards room temperature prior cooking ensures even results when readying meal later on!
Nutritional Information:
(Per Serving)
Calories: 790 | Total Fat: 40g | Carbohydrates: 68g | Protein: 41g
Enjoy these deliciously cheesy stuffed peppers as part of your next family gathering or cozy dinner night—they’re sure to impress everyone at your table!