Mexican Stuffed Peppers

5 from 6 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 144 kcal


  • 500 g Minced meat
  • 500 g Paprika
  • 200 g Chopped onion
  • 30 g Chopped garlic
  • 250 g Mexican canned vegetables
  • 2 packet Texass Beef Rolls
  • 2 Free range eggs
  • 100 g Oat flakes
  • 150 g Sour cream
  • 100 g Tomato concentrate


  • Chop the onion, garlic too, drain the Mexican vegetables. Put all ingredients except paprika in a bowl and mix well. Wash and clean the bell pepper pods. Fill with the mixture and place in a saucepan so that the filling is on top. Fill up with so much water that it just comes over. Cover and simmer on low heat for about 1 hour. Then add tomato concentrate and sour cream. But get bogged down beforehand. Season with salt and pepper if necessary.
  • City Texas Beef Rolls Seasoning, soup seasoning, marjoram, tarragon, pepper and red bell pepper can be mixed together. Boiled potatoes can also be served.


Serving: 100gCalories: 144kcalCarbohydrates: 7.7gProtein: 8.4gFat: 8.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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