Mexican Style Stuffed Bell Peppers |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry. A new, Mexican-inspired twist on an old classic. Ole! 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) package original taco seasoning |
8 ounces tomato sauce |
1/2 cup crumbled cotija cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut off top of peppers and clean out centers. Brush peppers with 1 tbsp EVOO. Set aside. Heat 2 tbsp EVOO in large skillet over medium heat. Add green onion, garlic & crushed red pepper. Cook 3 minutes, then add diced sausage. Cook 6-8 minutes, stirring frequently until sausage is cooked throughout. Next, add 1 package of Simply Potato hash browns. Stir in taco seasoning. Cook on medium-high heat, stirring occasionally for 10-15 minutes, or until potatoes are golden brown.
3. Reduce heat to low and add tomato sauce. Let simmer for 5-10 minutes.
4. Spoon filling into each of the 5 bell peppers until full. Sprinkle the tops with cojita cheese. Place on shallow greased baking dish in oven for 30 minutes.
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