Cheesy Stuffed Mexican Peppers With Red Chile Sauce

Name: Cheesy Stuffed Mexican Peppers With Red Chile Sauce
Prep time: 5 min
Cook time: 1 h 35 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium cloves garlic, minced; 1 medium onion, minced; 1 teaspoon dried oregano, preferably Mexican; 1 tablespoon ancho chili powder; 1 1/2 teaspoons unsweetened cocoa powder; 1/4 teaspoon ground cumin; 1 cup beer, such as pale ale or lager; 1 1/2 cups canned crushed tomatoes; Kosher salt and freshly ground black pepper; 1 pound ground beef; 1 medium onion, finely chopped; 2 jalapeños, minced; 1/2 teaspoon ground cumin; 1 teaspoon ancho chili powder; 2 cups cooked white rice; 1 cup canned crushed tomatoes; 1 1/2 teaspoons Worcestershire sauce; 1/2 cup sour cream; 4 ounces American cheese, finely chopped; 1/2 cup shredded sharp cheddar; 4 large red, yellow, or orange bell peppers, tops sliced off, seeds and white membranes scooped out, and bottoms trimmed so peppers will stand upright like cups

Instructions

Prep:5minCook:1h 35min

These Tex-Mex peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. They're topped with an enchilada-style sauce and gets its depth from ancho chile and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.

Updated at: Fri, 11 Sep 2026 01:11:49 GMT