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

Mexican Stuffed Peppers Recipe

Read Reviews (14)
4.79 14
Publisher Photo
“This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too.” —Kimberly Coleman, Columbia, South Carolina
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 8 medium green peppers
  • 1 pound lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • 1-1/2 cups water
  • 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
  • 2 cups (8 ounces) shredded Mexican cheese blend

Nutritional Facts

1 stuffed pepper equals 301 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 797 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

Directions

  1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
  3. Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.
Originally published as Southwest Stuffed Peppers in Simple & Delicious June/July 2010, p37

Nutritional Facts

1 stuffed pepper equals 301 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 797 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

Reviews for Mexican Stuffed Peppers(14)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 7, 2013

Eating this right now. Very good. I added some onion when I browned the burger and used Knorr Fiesta Sides Mexican rice. Has a nice spice to it. I think next time I might add a can of diced chili's since we like things pretty spicy.

MY REVIEW
Reviewed Jun. 11, 2012

This is my favorite way to make stuffed peppers! I have used different brands of rice mix, including Rice-a-Roni. You could even use different flavors, ie. beef or chicken, if you wish.

MY REVIEW
Reviewed Apr. 23, 2012

Made this last night - the whole family loved it. Used left over brown rice & taco seasoning instead of rice/pasta mix, omitted the water & added chopped mushrooms, corn & mixed veggies. Used Orange Bell Peppers as they were on sale.

MY REVIEW
Reviewed Mar. 26, 2012

Made this last night with some leftover spanish rice.I added about 2 tbs.of black bean and corn salsa and some taco meat.Fabulous!! I will be making this again and again. Also served a salad with more of the taco meat and salsa with gr.onion,tomato and santa fe tortilla strips.

MY REVIEW
Reviewed Aug. 3, 2011

Very good and easy.....Will make again,next time I will do it in a casserole dish.....

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