Mexican Stuffed Peppers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
dairy	10%	0%
aromatics	26%	23%
salt	1%	0%
liquid	94%	9%
vegetables and beans	127%	137%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

720 g	6 bell peppers (, stems and tops removed, then seeded )
454 g	1 pound 90% lean ground beef
150 g	1 medium onion (, chopped, about 1 1/2 cups)
680 g	24 ounces restaurant style salsa
	1 teaspoon chile powder
2 g	1 teaspoon cumin
185 g	1 cup long grain white rice
473 g	2 cups water
3 g	1/2 tsp kosher salt
113 g	1 cup shredded cheese ((Mexican blend or cheddar))
12 g	2 tablespoons chopped cilantro
58 g	1/4 cup sour cream ((optional))

Method: 5 steps, published by www.foodiecrush.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great recipe. Added chorizo, diced chillies, corn, black beans, got rave reviews from the family. I need and love these recipes that are strong enough to withstand what I have on hand and the add-ins. I used my patio-garden peppers and poblanos and this re” — a cook, 5.0★

“These were such a great addition to the dinner rotation. I only had a 14 oz jar of salsa and found that the flavor was still good, I supplemented with a few tablespoons of salsa verde. I also double the spices for a bit more flavor. Will definitely fix these a” — a cook, 5.0★