The Allergy Mom’s Tex-Mex Stuffed Peppers Recipe

Kate asked me to make stuffed peppers on the first day back to school – they were absolutely delicious!

***This recipe includes dairy but can easily be made dairy-free – see dairy free option ingredients***

2 cups long grain rice
2 tbsps olive oil
1 sweet onion, diced
2 cups mild salsa
2 cups organic strained tomatoes
2 cups organic beef broth
2 tbsps balsamic vinegar
Optional 1/2 tsp crushed red pepper flakes or dash Frank’s Red Hot sauce
3 lbs lean ground beef
2 cups mild salsa
4 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tsps fresh ground sea salt
1 tsp fresh ground black pepper
Optional: A pinch ground cayenne pepper or dash of Frank’s hot sauce
8 peppers (any colour – I like to do 2 of each and arrange like a rainbow in my baking dish -red, orange, yellow, green)
2 cups grated Tex-mex cheese (blend of cheddar, Monterey jack with jalapeño, and white Monterey Jack) or for ***non-dairy option: use grated daiya brand dairy-free cheese alternative or your favourite non-dairy grated cheese-type substitute- the Daisy pepperjack is perfect! ***

Preheat oven to 375 degrees.
Cook long grain rice according to package directions.
Sauté onion in olive oil over medium heat in a large pot or skillet until soft and translucent. Transfer half of this cooked onion to a large stainless steel or glass bowl and set aside. Add 2 cups salsa, 2cups strained tomatoes, beef broth, balsamic vinegar and red pepper or hot sauce if using to the pot. Cook and stir for one minute.
Pour this cooked mixture into the bottom of a 9×13 baking dish.
Now for the stuffing: add cooked rice to the cooked onions in the large bowl and combine. Add beef, 2 cups salsa, parsley, garlic, salt and pepper and cayenne pepper or hot sauce if using, and cheese (dairy or non-dairy as required). Mix well.
Wash and dry the peppers. Cut off the tops and set aside. Remove the seeds to hollow out your peppers and then stuff with your stuffing to the top. Place standing upright in your prepared baking dish. Put the tops back on as a little lid for each pepper.
Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes or until beef is thoroughly cooked and no longer pink.