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

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“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


  • 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 each: 301 calories, 14g fat (8g saturated fat), 61mg cholesterol, 797mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein .


  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.
Originally published as Southwest Stuffed Peppers in Simple & Delicious June/July 2010, p37

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Ewankowich 109846
Reviewed Jun. 18, 2014

"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!"

DeLummox 130185
Reviewed Apr. 27, 2014

"When do you insert the beef mixture into the pepper??"

voodoowitch 191787
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."

shirleygmills 179014
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."

itsazoohere 109844
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."

JKcooks 112232
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."

mlb71 122510
Reviewed Aug. 3, 2011

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

Sookie45 179012
Reviewed Jul. 26, 2011

"It was good. Think I prefer it without cheese. My husband loved it. So I would make it for him."

barbjstew 188715
Reviewed Jul. 23, 2011

"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."

bonnieg22 174591
Reviewed Jul. 22, 2011

"Rice-A-Roni® Mexican Style flavor! It blends rice and pasta with tomatoes, green chili peppers, red bell pepper and paprika."

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