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Mexican-Style Stuffed Peppers Recipe

Mexican-Style Stuffed Peppers Recipe photo by Taste of Home

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We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. —LaDonna Reed of Ponca City, Oklahoma

This recipe is:

Healthy

Diabetic Friendly

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Mexican-Style Stuffed Peppers Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6 Servings

15 50 65

Ingredients

6 medium green or sweet red pepper
1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped celery
3 cups cooked rice
1-1/4 cups salsa, divided
1 tablespoon chopped green chilies
2 teaspoons chili powder
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

Directions

Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Analysis: One stuffed pepper equals 334 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 665 mg sodium, 41 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Originally published as Mexican-Style Stuffed Peppers in Light & Tasty August/September 2003, p29

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Reviews for Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

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Reviewed on Jul. 30, 2012 by GLORIAMOUNT

I was trying to find a Stuffed Pepper recipe that my husband would eat and this is it. Thanks for the great recipe that is healthy!

Reviewed on Jan. 07, 2012 by SuziT

this recipe was great or as my husband put it--"killer"!! we use ground venison instead of beef and hubby requested corn in meat mixture--I also used some tomato juice in pan instead of water--loved it!!!

Reviewed on Jun. 14, 2011 by V_Pugh

This was my first time ever making stuffed peppers, and they turned out awesome. The only thing that I would recommend is that if you like your peppers to have a little more crunch do not boil them and take them out a little early.

Reviewed on Feb. 24, 2010 by staddeo

Absolutely loved it! I've made it a few times now - the best stuffed peppers I've ever made!

Reviewed on Jan. 21, 2010 by bkkb1984

My family loved this recipe but we love mexican. The only modification I made was I put extra green chilies and a little less rice. Also great with out the peppers as a casserole.