Grammy's Kitchen · Stuffed Peppers · Tex Mex Stuffed Peppers
One of 39 stuffed peppers recipes we measured
from www.jocooks.com
22 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 23% |
| liquid | 28% | 9% |
| vegetables and beans | 74% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground beef (extra lean) |
| 19 g | 3 tablespoon taco seasoning |
| 92 g | 1/2 cup rice (medium or long grain, uncooked) |
| 240 g | 1 cup beef broth (low sodium) |
| 1 cup enchilada sauce | |
| 154 g | 1 cup corn (frozen or canned) |
| 180 g | 1 cup black beans (rinsed and drained) |
| 480 g | 4 large bell peppers (green or any other color, cut in half and deseeded) |
| 1 cup enchilada sauce | |
| 226 g | 2 cups cheddar cheese |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I don't usually stray from my Italian stuffed peppers, but I'm so glad I did. These were wonderful! I stayed true to the ingredients and measurements even though I had my doubts. This recipe is a keeper. I made your enchilada sauce too, which was wonderful. We” — a cook, 5.0★
“These were absolutely delicious!!!! My husband raved over them. We skipped the cheese added some salsa and a side of avocado. We have leftovers and can’t wait to have it tomorrow” — a cook, 5.0★