Stuffed Peppers with Ancho Chile Sauce

Dec 3, 2020
An enchilada style sauce gives these stuffed peppers a Southwestern flair


For the sauce:

1 Tbsp. olive oil
2 clove garlic, minced
1 yellow onion, minced
1 tsp. Mexican oregano
1 Tbsp. Los Chileros Ancho Chile Powder
1 1/2 tsp. unsweetened cocoa powder
1/4 tsp cumin
1 cup beer
1 1/2 cups canned tomatoes
salt and pepper to taste

For the peppers:

1 Tbsp. olive oil
1 lb. ground beef
1 medium yellow onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/2 tsp. cumin
1 tsp. Los Chileros Ancho Chile Powder
2 cups white rice, cooked
1 cup crushed canned tomatoes
1 1/2 tsp. worchestershire sauce
1/2 cup sour cream
1 cup Mexican blend cheese, shredded
4 large yellow or red bell peppers, tops sliced, membranes and seeds removed


For the sauce:
Heat olive oil in a large saucepan over medium heat
Add garlic and onion and cook until soft 3-4 minutes
Add spices, cocoa powder and beer and bring to a boil
Lower heat to a simmer and add tomatoes season with salt and pepper and simmer until thickened, about 15 minutes

For the peppers:
Preheat oven to 350
Heat oil in a large skillet on medium high heat
Add beef, onion and jalapeno and cook until browned
Stir in garlic and cook 1 minute.
Add cumin, chile powder, rice, tomatoes, worchestershire sauce and cheeses. Mix well
Cook until cheese is melted and filling is creamy.
Arrange peppers in a baking dish and fill with beef mixture
Top with sauce, cover with foil and bake at 350 about 1 hour, until peppers are tender

Click here for Los Chileros Ancho Chile Powder

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