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Fiesta Stuffed Peppers

  • 1 package of Mexican Rice – make according to package directions (or your favorite Mexican rice recipe)
  • 6 large bell peppers – cut off top and remove seeds
  • 2 cups of cheese
  • Fiesta Ground Beef
  1. Alternate beef mix with Mexican rice and fill the bell peppers. Top with cheese. Put all bell peppers in an oven safe dish and cover with foil. Bake at 375 degrees for 45 minutes.
  2. Top with sour cream, guacamole, Pico de Gallo and chopped fresh cilantro if desired before serving.

For  tacos: layer black beans, poblano beef, cheese, Pico de Gallo, cilantro, and sour cream.

Serve as a taco stuffer topped with your favorite garnishes such as chopped cilantro, more Texas Brew Salsa, and shredded cheese. Also works amazingly as a pizza topper, on nachos, in a quesadilla or burrito, as a tostada topper, or serve over rice.

Also Good Made With Any Texas Brew Pepper Salsa

Photos By Heather Gill Photography

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