Stuffed Peppers and Stuffed Onions with Old El Paso® Enchilada Sauce, Beyond Tacos
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 large onions
  • 7 smaller sweet peppers to stuff. Use various colors is possible for variety.
  • 1 ½ lbs ground meat (beef, pork, chicken, or turkey). I mixed beef and pork.
  • 1 Old El Paso Mexican Cheesy Rice Kit
  • 2 10 oz Cans of Old El Paso Medium Red Enchilada Sauce
  • ½ can ( 5 oz) water
  • 2 tablespoons Olive Oil
  • 1 can of Old El Paso Traditional Refried Beans to serve on the side.
  • Chopped cilantro and paprika for garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil.
  2. Preheat oven to 350 °
  3. On a cutting board cut the root end off of each onion.
  4. Carefully cut vertically each onion on the side (root to tip) down to the center part (the halfway point, about 6 layers). Do not cut in half. The outside papery layer will be easy to remove, but leave onion intact.
  5. Drop each onion in boiling water and cook for 15 minutes. Remove with slotted spoon and let cool until able to handle with ease. (Plunge in cold water to stop cooking and speed up cooling time).
  6. Once cool carefully peel each layer apart until you reach the smaller center/ core. The layers may not be as cooked towards the center, which is fine. Save and chop for filling.
  7. In a bowl mix ground meat and contents of the Old El Paso Mexican Cheesy Rice Kit. Add some chopped leftover onion from the cores of onion. Mix with hands until all is incorporated.
  8. Take a cast iron skillet or oven proof casserole and brush with olive oil.
  9. Take each onion layer and carefully fill with meat mixture and roil over and close.
  10. Stuff each pepper as well.
  11. Arrange in pan.
  12. Pour cans of enchilada sauce and water over stuffed vegetables.
  13. Cover tightly with aluminum foil.
  14. Bake for 1 hour. Carefully brush bastes each vegetable with the sauce and juices from vegetables.
  15. Remove foil and turn up oven temperature to 400°. Bake for another 15 minutes until bubbly and browned.
  16. Serve with heated refried beans as a side.
  17. Garnish with chopped cilantro and paprika .
Recipe by COCO COOKS at https://www.coco-cooks.com/2013/10/stuffed-peppers-and-stuffed-onions-with-old-el-paso-enchilada-sauce-beyond-tacos/