Lazy Gluten Free: Chipotle Beef-Stuffed Peppers

Chipotle Beef-Stuffed Peppers


Mexican food always makes for a great dinner. I have fun cooking it, and it's usually pretty hard to mess up the recipes. This recipe for example, calls for 4 medium peppers, but I opted for 2 peppers and realized at the last minute that I forgot to reduce the ingredients accordingly. Oops. However, this dish still turned out to be very delicious, and I was glad that my peppers were a little more stuffed than they were supposed to be.

This recipe comes from Betty Crocker's Gluten-Free Cooking cookbook. I recently purchased this book and was delighted to find that the majority of the recipes fit into the 'easy' category. So you will be seeing many recipes from this book as well as the Taste of Home book. 

My sister, Melanie, joined us for this dinner, and she even helped me prepare the 'stuffing' for the peppers. We had a lot of fun preparing this meal, finding it came together quickly and easily. You can make it with the 4 peppers that the recipe calls for, but I would recommend 2 if you prefer more stuffing. Either way, it should turn out just fine.


Chipotle Beef-Stuffed Peppers

You will need:
1 cup uncooked Minute rice (or other instant rice)
1 cup water
1 lb lean ground beaf (at least 80%)
1 can Green Giant Mexicorn whole kernel corn with red and green peppers, drained (I actually used 1 small bag of frozen Spartan Brand Mexican Blend Corn)
1 small can chiles in adobo sauce
1 egg, beaten
1 1/2 cups shredded Monterey Jack cheese (I used Kraft Mexican Blend)
4 medium red and or green peppers (I used 2 large green peppers)
1 cup of your favorite salsa (Chuck & Dave's Chunky Salsa, found at Sam's Club)
1/4 cup chopped green onions

Heat oven to 375°F. Cook rice in water as directed on package.

Meanwhile, in a 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add the corn, chiles, and egg; mix well. Stir in cooked rice and 1 cup of the cheese. I would recommend adding a couple tablespoons of taco sauce if you would like an extra zing.

Cut bell peppers in half lengthwise; remove seeds and membrane. Place cut side up in ungreased 9x13-inch glass baking dish. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary (if using 2 peppers, distribute mixture evenly between the 4 halves). Top each with 2 tablespoons salsa. Cover dish tightly with foil.

Bake 35-40 minutes or until peppers are crisp-tender. Uncover; sprinkle with remaining 1/2 cup cheese and the green onions. Bake uncovered for 5 to 10 minutes longer or until cheese is melted. Top with sour cream and enjoy!