1
Prepare four large bell peppers by halving them lengthwise, removing the seeds, and placing them on an air fryer tray. Sprinkle lightly with salt.
2
Air fry the pepper halves at 375°F for 7 minutes until they begin to soften.
3
In a small saucepan, combine five cleaned New Mexico chiles, one ancho chile, and one Roma tomato. Cover with water, bring to a boil.
4
Transfer the boiled chile mixture to a blender, add two garlic cloves, salt, ground cumin, Mexican oregano, and 2½ cups of water. Blend until smooth and set aside.
5
Heat a skillet over medium-high heat and add 1½ pounds of lean ground beef. Begin breaking it apart.
6
Add all the seasonings (salt, oregano, garlic powder, onion powder, ground cumin, chili powder, and black pepper). Continue breaking down the meat and cook for about 2 minutes.
7
Add one diced bell pepper and half a diced onion. Mix and cook for 3 minutes.
8
Stir in 1½ cups of cooked pinto beans, ¼ cup of enchilada sauce, and 1½ cups of water. Mix and bring to a simmer.
9
Taste for salt and adjust as needed. Add 1½ cups of Minute Rice, reduce heat to medium-low, cover, and cook for 10 minutes until rice is tender and all liquid is absorbed.
10
Once the filling is done, remove the cooked pepper halves from the air fryer. Drain any liquid from the peppers and stuff them generously with the meat-rice mixture.
11
Heat oil in a skillet over medium-low heat. Add the remaining enchilada sauce, add a bit of water, and simmer for 5 minutes while adjusting salt to taste.
12
Place the stuffed pepper halves into the simmering sauce, adding more sauce over each one. Top with a mixture of shredded cheddar and queso Oaxaca. Cover and allow the cheese to melt, about 2 minutes.
13
Once the cheese is fully melted, remove the stuffed peppers from the skillet and serve.
PrimedTableBETA
