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Stuffed Bell Pepper


6 Lg Bell Peppers (Any color you choose, but they should have a flat bottom)
1 lb of Fresh Chile Taco Meat
1 C. Finely Chopped Onion (optional)
1 1/2 C. Grated Munster or Asadero Cheese
3/4 C. RED Chile from  FRESH CHILE Co.  (you choose heat level)


Preheat oven to 375 degrees
Lightly spray bottom of 8” x 11.5” pan.
Cut the tops off of the peppers (cut from the top around the stem so you leave a ridge on the edge). Dump out the seeds and wash the Peppers. Arrange side-by-side in pan.
Spoon a layer of Fresh Chile Taco meat (made with ground beef, diced onion and Pure Green Chile) into the bottom of each Pepper.
Sprinkle in a layer of onion. (Optional)
Add the Cheese the the top of each Pepper.
Finish with 2T. Red Chile from FRESH CHILE Co.  (You can use ketchup for Children)
Put about 1/4” water in bottom of pan to help the Peppers cook evenly and not burn.
Cover with foil and cook for 35-40 min.
Remove and test Peppers with toothpick.  Peppers should be firm but soft.
If you want you can remove foil for the last 10-15 min.


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