Drunken Stuffed Peppers

I love Mexican flavors and cooking, but flour tortillas and cheese and sour cream are my worst enemies.  So, to bring some of my favorite Mexican flavors into my kitchen, I made Drunken Stuffed Peppers… a little tequila and lime flavoring definitely did the trick!


  1. 3 large green peppers
  2. 2 tbsp. olive oil for misting
  3. 1 lb. ground sirloin (hamburger) meat
  4. one half of an onion, chopped
  5. 2 cans chopped tomatoes with spicy chilies in them
  6. 2 shots tequila
  7. juice of one lime
  8. 2 tbsp. cumin
  9. 2 tbsp. smoked paprika


  1. Cut the peppers in half, lengthwise, so they look like bowls.
  2. Lay the peppers on a large cookie sheet and spray lightly with oil.  Bake at 400 degrees for about 30 minutes, until fork tender.
  3. In a large saute pan coated with cooking spray, add the meat and chopped onion.  Stir it for a few minutes until the meat starts to brown.
  4. Add both cans of spicy chopped tomatoes, tequila, lime juice, cumin, and paprika.
  5. Stir for a few more minutes, until the meat is cooked through.
  6. Scoop the meat into the pepper bowls and broil for a few minutes.  You may need to drain some of the liquid from the meat or use a slotted spoon.
  7. Serve hot… and with a margarita!


Later in the week, I even used the filling on top of a salad with some corn and spicy dressing!


Happy Allergy Free Eating!


1 Comment

Filed under Recipes

One response to “Drunken Stuffed Peppers

  1. Felicia Forger

    These stuffed peppers sound great! I often make stuffed peppers and have used two “tricks” which I would like to share. 1) You can boil the prepared peppers for a few minutes to soften them for stuffing and then use the same water to cook your rice (if rice is part of your stuffing) for extra flavor. 2) The peppers can be cooked in a tube cake pan (like for an angel food cake) which really helps them stay upright. Thanks for the recipe!

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