Cheesy Stuffed Peppers with Mexiqueso sauce
A cheesy and satisfying family favourite made with Mexican flavour and flare – topped off with Cracker Barrel® Mexiqueso Cheese Sauce.
- 11
Ingredients - 1 Hour 15
Minutes - 6
Servings
Ingredients
- 1 package Cracker Barrel® Mexiqueso Cheese Sauce – prepared as per package directions
- tbsp (15 mL) Lactancia (salted or unsalted butter)
- 1 ½ cup (350 mL) Lactancia milk
- 6 large bell peppers, tops cut off and insides cleaned
- tbsp (30 mL) olive oil
- 1 medium onion, diced
- cloves garlic
- 1 lb (500 g) lean ground beef
- 2 tsp (10 mL) chili powder
- ¼ tsp (1 mL) black pepper
- 1 cup (250 mL) black beans
- ½ cup (125 mL) diced tomatoes
- 1 jalapeno pepper, finely diced
- 2 cups (500 mL) uncooked rice
Directions
- Pre-heat oven to 350° F (175° C). Heat olive oil on medium-high heat and sauté onions and garlic for 1-3 minutes. Add ground beef, and stir until cooked. Season with chili powder and black pepper.
- Cook rice as per package directions. Mix in ground beef mixture, black beans, diced tomatoes and jalapeno pepper.
- Place peppers in a baking dish and divide rice mixture between all peppers. Cover with foil and place into oven.
- While peppers are baking, make Cracker Barrel® Mexiqueso Cheese Sauce according to package directions and set aside keeping it warm.
- When peppers have baked for 50 minutes, remove foil, pour Cracker Barrel® Mexiqueso Cheese Sauce evenly over all of the peppers, and return to the oven for 10-15 more minutes until cheese is hot and bubbly.