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Colorful Stuffed Peppers Recipe
Colorful Stuffed Peppers Recipe photo by Taste of Home

Colorful Stuffed Peppers Recipe

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You're sure to enjoy this tasty twist on traditional stuffed peppers. Crisp-tender pepper cups hold a colorful filling that gets south-of-the-border flavor from salsa and cumin. They're fast to assemble using convenience items such as instant rice and frozen corn. -Angie Dierikx, State Center, Iowa
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 2 cups salsa
  • 1 cup frozen corn
  • 1/4 cup water
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup uncooked instant rice
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 4 medium green peppers, halved lengthwise
  • Sliced canned jalapeno peppers, optional

Nutritional Facts

1 serving (2 each) equals 433 calories, 19 g fat (11 g saturated fat), 86 mg cholesterol, 1,400 mg sodium, 32 g carbohydrate, 8 g fiber, 29 g protein.


  1. Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 minutes longer or until the meat is no longer pink; drain.
  2. Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir.
  3. Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Colorful Stuffed Peppers in Quick Cooking September/October 1999, p29

Nutritional Facts

1 serving (2 each) equals 433 calories, 19 g fat (11 g saturated fat), 86 mg cholesterol, 1,400 mg sodium, 32 g carbohydrate, 8 g fiber, 29 g protein.

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Reviewed Jun. 29, 2014

"This was very easy and I wou lo d make it again. I would give it a 5 star if it had a little more flavor."

Reviewed May. 28, 2014

"These were soooo goood! I have made stuffed peppers before but not halved like this nor with salsa. I will do it again."

Reviewed Feb. 10, 2012

"This was my first attempt at stuffed peppers. They turned out AWESOME! I had 3 left over and was leaving town for the weekend, so I offered them to a neighbor so they didn't spoil while I was gone. Got rave reviews on the left overs!"

Reviewed Mar. 31, 2011

"such a good recipe-im doing it in the oven though-im not a big into microwave cooking... has a great flavor-didn't put the jalapeno's in-have 3 little kids that wouldnt like it. i also added extra cheese very good! everytime i make stuffed green peppers i usually try a new recipe to try something different but think ill stick to this one for awhile :)"

Reviewed Nov. 9, 2010

"This has been a favorite since I got this magazine issue in 1999. They are really easy & delicious as well. I like how cooking them in the microwave doesn't make the pepper cups soggy. They turn out very crisp tender. I drain the plate at the end of cooking, so any excess liquid doesn't make them soggy. I have also found that cutting the peppers the short way, rather than length wise makes them stay up better on the plate. Yummy!"

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