Stuffed Peppers With Cilantro-Lime Sauce
Stuffed Peppers With Cilantro-Lime Sauce

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed peppers with cilantro-lime sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Stuffed Peppers With Cilantro-Lime Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Stuffed Peppers With Cilantro-Lime Sauce is something that I have loved my whole life.

They might be called peppers, but poblanos aren't hot at all. Try these as an appetizer or even a main course. In a bowl, blend the sour cream, milk, cilantro and lime juice.

To get started with this recipe, we have to prepare a few ingredients. You can cook stuffed peppers with cilantro-lime sauce using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Peppers With Cilantro-Lime Sauce:
  1. Make ready 5 Bell Peppers
  2. Take 1 1/2 lb Ground Beef
  3. Take 1 packages Taco Seasoning Mix
  4. Prepare 1 cup Shredded Cheddar Cheese
  5. Get 3/4 cup Water
  6. Take Cilantro-Lime Sauce
  7. Prepare 1/2 cup Sour Cream
  8. Prepare 1 Lime
  9. Get 1/2 cup Fresh Cilantro
  10. Make ready 2 clove Garlic

A fast, fabulous appetizer that will fly off your party platter. In a bowl, blend the sour cream, milk, cilantro and lime juice. Season with salt, spoon over the poblanos and serve. These stuffed mini peppers will be your new favorite party appetizer!

Instructions to make Stuffed Peppers With Cilantro-Lime Sauce:
  1. Preheat oven to 350.
  2. Cut four of the peppers in half and scrape out the seeds. Dice half of the remaining pepper and set aside.
  3. Put the ground beef and diced peppers into a skillet.
  4. Cook the ground beef and diced peppers on medium to high heat. Should be about 7 minutes.
  5. Drain the beef.
  6. Add taco seasoning package and 3/4 cup of water. Stir.
  7. Fill each pepper with the beef/diced pepper combo. (I used the back of a spoon to pack it in so it would stay together more easily).
  8. Bake peppers on 350 for 15 minutes.
  9. While peppers are in the oven, make the cilantro-lime sauce.
  10. Mix together the sour cream, cilantro, garlic and juice from one lime. I didn't have a food processor, so I finely chopped the cilantro and garlic. If you have a processor, you can put everything in and mix it that way.
  11. Take peppers out of the oven, put shredded cheese on top, then put back in the oven for 2-3 minutes, until cheese is melted.
  12. You can put the cilantro-lime sauce on top or on the side. I put it on the side for dipping.
  13. Serve!

Filled with cilantro lime rice and pineapple salsa, they're healthy and delicious. These stuffed mini peppers are the perfect summer party appetizer! They're bursting with bright, zesty flavor, they're easy to make, and they're just so. Vegan Stuffed Poblano Peppers filled with sweet potatoes, black beans, corn and cilantro - served over a flavorful Avocado Crema which is vegan and oil-free! Every once in a while, something inspires me to clean up my act and eat cleanly for a while, giving my body a break.

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