{"id":16094,"date":"2017-05-14T06:00:50","date_gmt":"2017-05-14T13:00:50","guid":{"rendered":"http:\/\/highdesertmg.wpengine.com\/our-holly-days\/2017\/05\/14\/mexican-stuffed-peppers\/"},"modified":"2017-05-14T06:00:50","modified_gmt":"2017-05-14T13:00:50","slug":"mexican-stuffed-peppers","status":"publish","type":"post","link":"http:\/\/blogs.highdesert.com\/our-holly-days\/2017\/05\/14\/mexican-stuffed-peppers\/","title":{"rendered":"Mexican Stuffed Peppers"},"content":{"rendered":"

By Holly Sosa<\/a><\/span> <\/p>\n

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This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #31DaysWithRotel #CollectiveBias<\/em><\/span><\/p>\n<\/p>\n

For many of us, the month of May conjures up images of a ramen-headed Justin Timberlake and while I can appreciate a good throwback to one of my all-time favorite boy bands, RO*TEL has a different idea in store for May. Inspired by their 31 Days to Fiesta, I created these Mexican Stuffed Peppers filled with flavorful ground beef and RO*TEL Diced Tomatoes and Green Chiles<\/a>.<\/p>\n

I started by trimming off the tops of several green peppers and pulling out the inside seeds and veins before setting them aside.<\/p>\n

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Then I grabbed a large mixing bowl and added some ground beef and a packet of taco seasoning.<\/p>\n

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Next I added a can of RO*TEL Diced Tomatoes and Green Chiles<\/a>.<\/p>\n

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After the RO*TEL, I added corn, black beans, rice, and plenty of cheddar cheese along with some cumin, chili powder, garlic, salt, and pepper.<\/p>\n

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I gave it all a good mix to incorporate all those yummy bold flavors and then set it aside to make some flavored tomato water for my pan.<\/p>\n

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For the tomato water I simply added tomato sauce, water, cumin, chili powder, garlic, oregano, salt, and pepper all to a bowl and whisked them together.<\/p>\n

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I poured my tomato water into my baking dish.<\/p>\n

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And then spooned the meat mixture into my peppers one by one until my pan was filled.<\/p>\n

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I covered the peppers with tinfoil and baked them in a 375F oven for about one hour before removing them and sprinkling them with some more cheese. Then I popped them back into the oven for a few extra minutes to get the cheese nice and melty. Once I pulled them out again, the peppers were perfect!<\/p>\n

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Loaded with tons of bold flavor and spices, these Mexican Stuffed Peppers are such a crowd pleaser. The peppers soak up all of that flavorful tomato water while the ground beef takes on the bold flavor from the seasonings and RO*TEL<\/a>; such a simple way to add tons of zesty flavor to any dish, really! I love adding RO*TEL to eggs, meatloaf, and casseroles to banish bland and bring some bold flavor to my food. It’s a staple in my pantry since it fits so seamlessly into my family’s lifestyle.<\/p>\n

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This May, trade your ramen hair for the bold flavor of RO*TEL by adding it to some of your families favorites to transform an old recipe into a Fiesta for their mouths!<\/p>\n<\/p>\n

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Print<\/a><\/div>\n
Yum<\/a>\n<\/div>\n
Mexican Stuffed Peppers<\/div>\n<\/p><\/div>\n
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Ingredients<\/p>\n