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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.

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

Directions

  • Preheat oven to 375°. Cut tops off peppers and remove seeds. In a
  • Dutch oven, cook peppers in boiling water 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 diced tomatoes, water and pasta mix. Bring to a boil.
  • Reduce heat; cover and simmer 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 13x9-in. baking dish. Cover and bake 25 minutes. Sprinkle
  • with remaining cheese; bake 5-10 minutes longer or until the cheese
  • is melted and peppers are tender. Yield: 8 servings.
Nutritional Facts: 1 stuffed pepper equals 301 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 797 mg sodium,

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Mexican Stuffed Peppers (continued)

Nutritional Facts: 23 g carbohydrate, 3 g fiber, 20 g protein.