Mexican Stuffed Peppers Recipe
- 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
- 1. 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.
- 2. 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.
- 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 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.
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
"DeLummox, don't give a recipe one star because you can't follow the directions! You cook the rice and pasta in with the beef after you brown and drain it. This sounds delicious, can't wait to try it!"
"When do you insert the beef mixture into the pepper??"
"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."
"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."
"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."
"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."
"Very good and easy.....Will make again,next time I will do it in a casserole dish....."
"It was good. Think I prefer it without cheese. My husband loved it. So I would make it for him."
"Excellent! I just made stuffed peppers a couple of days ago, but had to make them again when I saw this recipe. For those that find that green peppers may be bitter, blanch them before you stuff them."
"Rice-A-Roni® Mexican Style flavor! It blends rice and pasta with tomatoes, green chili peppers, red bell pepper and paprika."
"Made this recipe with red bell peppers instead of green because we find that green peppers can be somewhat bitter. Excellent recipe!"
"This was DE-Lish! I'd make this again in a heartbeat!"
"I don't like recipes that use mixes because eventually they are discontinued. This one is really good as long as the mix is available."
"Safedepo, my mom picked up a similar item from Knorr's brand."
"This was an amazing flavored recipe! Mom didn't want 'stuffed peppers', so she bought one green pepper, sliced it up into large pieces for flavor, and baked it in a casserole dish. We spooned it into tortillas when it was ready. YUMMY!"
"I would love to rate this receipe if I could find a package of Mexican Style Rice & Pasta Mix. Where can I purchase it in Texas?"