Colorful Stuffed Peppers Recipe

5 5 6
Colorful Stuffed Peppers Recipe
Colorful Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Colorful Stuffed Peppers Recipe

Read Reviews
5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
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

2 each: 433 calories, 19g fat (11g saturated fat), 86mg cholesterol, 1400mg sodium, 32g carbohydrate (8g sugars, 8g fiber), 29g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forColorful Stuffed Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Grace1018 User ID: 7559734 35786
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."

MY REVIEW
amysmess User ID: 7202245 34746
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."

MY REVIEW
jillybean730 User ID: 5572756 21393
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!"

MY REVIEW
jmmeidinger User ID: 3488558 71317
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 :)"

MY REVIEW
jenmaro User ID: 497457 27606
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!"

Loading Image