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Mexican Stuffed Peppers

 Mexican Stuffed Peppers
“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
8 ServingsPrep: 25 min. Bake: 30 min.


  • 8 medium green peppers
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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.

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Mexican Stuffed Peppers (continued)

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.