Burrito Stuffed Peppers

Burrito Stuffed PeppersBurrito stuffed peppers seemed like the perfect creation for the peppers my husband brought home from the flea market.  They were sweet and huge.  This is another recipe that will go in my book of favorites.

My husband loves a flea market.  Mostly because he likes to look for what I call “junk”, but he calls rare collectibles.  And, who knows, maybe one day some of that junk may be worth something.  But I especially love when he brings home fresh veggies.  Most of it is locally grown and I’m hoping that means it’s fresher than the grocery store’s produce.  It’s always a surprise to open the bags when he comes home and then I start planning my creations.

If you love a burrito, but want to cut down on carbs, then these burrito stuffed peppers are for you.  They are also gluten free.  Now I can’t necessarily say that they are low calorie, but they could be if you were to use white meat chicken/turkey and a low fat cheese.  Or vegetarian by omitting the meat and just adding rice and more veggies.  So, be creative and twist up this recipe to satisfy your family.

Although we love our traditional burritos with a flour tortilla, these stuffed peppers were a huge hit and I will definitely be adding these to our menu again.  My husband usually likes my cooking, but there have been some bombs.  But he was even talking about these the next day.

I’m not quite sure what kind of peppers I had, but after looking up various kinds of peppers, I think they are Anaheim peppers.  You can correct me if I’m wrong, but it was the only picture that looked similar to my peppers.

Burrito Stuffed Peppers | Recipe


4-5 Anaheim peppers (or green bell peppers)
2 lbs. ground beef
1 pkg. chili seasoning
1 medium onion
2 small tomatoes
1 can pinto beans
salt & pepper to taste
cayenne pepper to taste (optional)
2 c. cheddar cheese

stuffed pepper ingred


First, brown the ground beef in a large frying pan.  I love my Calphalon frying pan.  Everything cooks evenly and it’s so easy to clean.

Brown meat

While meat is browning, chop onions and tomatoes.

cut pepperWash peppers, cut in half, and clean out seeds and white membrane.

If you’re using canned pinto beans, rinse them in a small strainer.  If you chose a can of flavored pinto beans, I would use the entire can without rinsing.

When ground beef is browned, add chili seasoning packet and mix thoroughly.

ingred in pan

Remove from heat.  Add chopped onion, chopped tomatoes, pinto beans, salt and pepper, and cayenne (if desired).  Mix and let cool just enough so you won’t burn yourself when you stuff the peppers.

Add 1 c. of cheddar cheese.  Toss together with meat mixture.  The cheese will help hold it all together in the pepper.  Set aside remaining cup of cheese.

stuff peppers

Stuff peppers with the browned meat mixture and set on a baking sheet.  (I lined the baking sheet with foil to save some clean-up time.)

Bake peppers at 375 degrees for 20 minutes.  Top the peppers with the remaining cheese and bake an additional 5 minutes or until cheese is completely melted.

peppers on foil

stuffed pepper w rice


Serve these Burrito Stuffed Peppers with some yellow rice and sliced tomato.  Enjoy!






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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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