Mexican Stuffed Peppers with Ranchero Sauce

by Iber

 

Mexican stuffed peppers are the perfect comfort food, blending savory seasoned beef, tender bell peppers, and a rich, flavorful ranchero sauce. This recipe takes the classic stuffed pepper dish and adds a delightful Mexican twist, making it an irresistible meal for family dinners or gatherings.

Ingredients

For the Peppers:

  • 2 lb ground beef
  • 6 large bell peppers
  • 1 large onion, chopped
  • 2 packages taco seasoning
  • 2 small cans tomato sauce (8 oz each)
  • 3 cups cooked white rice (optional: cook in chicken broth for extra flavor)
  • 2 cans of water (using the tomato sauce cans for measurement)
  • 1/4 cup Velveeta cheese melted with milk and sour cream (for a semi-thick cheese sauce)

For the Ranchero Sauce:

  • 1/4 cup margarine
  • 1/2 small onion, chopped
  • 1/4 cup flour
  • 3 cups Knorr’s chicken bouillon broth (prepared with bouillon and water as per package instructions)
  • 1 can mild Rotel tomatoes (or Rotel with cilantro and lime, or fire-roasted)
  • Salt and pepper to taste

Directions

1. Prepare the Peppers:
Start by cutting the tops off the bell peppers and de-seeding them. Reserve the tops for later. Place the peppers in a large pot of hot water and simmer on medium-low heat for about 10 minutes. You want them tender but still firm enough to stand.

2. Cook the Meat:
In a large Dutch oven, add the ground beef, chopped onion, and reserved pieces of bell pepper. Brown the meat mixture and drain any excess grease. Preheat your oven to 350°F.

3. Add Seasonings:
To the browned meat mixture, stir in the taco seasoning, tomato sauce, and 2 cans of water. If the mixture seems too dry, add a little more water. The consistency should resemble a Mexican jambalaya. For an extra kick, feel free to add chili powder and cumin. Let it simmer to meld the flavors together.

4. Add the Rice:
Once simmered to perfection, fold in the cooked rice. Lower the heat or turn it off as you prepare the ranchero sauce.

5. Prepare the Ranchero Sauce:
In a large skillet, melt the margarine over medium heat. Sauté the chopped onion until translucent. Gradually sprinkle in the flour, stirring continuously as you would with a gravy. Next, add the Rotel tomatoes and continue to stir. Slowly pour in the chicken broth, a little at a time, until the sauce thickens. You may not need all the broth, so adjust to your preferred consistency.

6. Assemble the Dish:
Place the softened peppers in a 9×13 baking dish. Stuff each pepper generously with the meat and rice mixture, slightly overfilling them. You may have some extra filling left over. Spoon some ranchero sauce over each pepper and top with a slice of American cheese, if desired. Pour the remaining ranchero sauce into the baking dish around the peppers, letting it flood the bottom of the pan.

7. Bake:
Bake the stuffed peppers in the preheated oven for about 30 minutes until the peppers are tender and the cheese is melted and bubbly.

Serving Suggestions

Serve these Mexican stuffed peppers warm, with a side of sour cream, fresh cilantro, or a light salad. They make for an incredible main dish, and the ranchero sauce adds just the right amount of heat and flavor.

Tips:

  • Use a variety of bell pepper colors for a vibrant presentation.
  • Customize the filling by adding black beans, corn, or even shredded cheese for an extra hearty meal.
  • Leftover filling can be repurposed for tacos or burritos the next day!

Enjoy this flavorful and comforting dish—perfect for any occasion!

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