Mexican Style Stuffed Bell Peppers Recipe

Name: Mexican Style Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red bell peppers, tops cut away and seeds removed; 3 tablespoons extra virgin olive oil; 4 green onions, sliced thin; 2 garlic cloves; 1 pinch crushed red pepper flakes; 4 ounces chorizo sausage, diced; 1 (20 ounce) package Simply Potatoes Shredded Hash Browns; 1 bunch cilantro, leaves pulled and chopped; 1 (1 1/2 ounce) packageoriginal taco seasoning; 8 ounces tomato sauce; ½ cup crumbled Cotija cheese

Servings: persons

5 red bell peppers, tops cut away and seeds removed
3 tablespoons extra virgin olive oil
4 green onions, sliced thin
2 garlic cloves
1 pinch crushed red pepper flakes
4 ounces chorizo sausage, diced
1 (20 ounce) package Simply Potatoes Shredded Hash Browns
1 bunch cilantro, leaves pulled and chopped
1 (1 1/2 ounce) packageoriginal taco seasoning
8 ounces tomato sauce
½ cup crumbled Cotija cheese

1
Preheat oven to 350 degrees F.
2
Cut off top of peppers and clean out centers.
3
Brush peppers with 1 tbsp EVOO.
4
Set aside.
5
Heat 2 tbsp EVOO in large skillet over medium heat.
6
Add green onion, garlic & crushed red pepper.
7
Cook 3 minutes, then add diced sausage.
8
Cook 6-8 minutes, stirring frequently until sausage is cooked throughout.
9
Next, add 1 package of Simply Potato hash browns.
10
Stir in taco seasoning.
11
Cook on medium-high heat, stirring occasionally for 10-15 minutes, or until potatoes are golden brown.
12
Reduce heat to low and add tomato sauce.
13
Let simmer for 5-10 minutes.
14
Spoon filling into each of the 5 bell peppers until full.
15
Sprinkle the tops with cojita cheese.
16
Place on shallow greased baking dish in oven for 30 minutes.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 red bell peppers, tops cut away and seeds removed, 3 tablespoons extra virgin olive oil, 4 green onions, sliced thin, 2 garlic cloves, and more.

Yes, Mexican Style Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Style Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions