- 6 medium green or sweet red pepper
- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 3 cups cooked rice
- 1-1/4 cups salsa, divided
- 1 tablespoon chopped green chilies
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
Reviews for Mexican-Style Stuffed Peppers
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"excellent!substituted black beans for rice."
"This was really good! Everyone liked it"
"I only changed one thing, I used spaghetti squash instead of the rice...my husband is diabetic so I limit his carbs, got to say it was a hit with the entire family."
"I was trying to find a Stuffed Pepper recipe that my husband would eat and this is it. Thanks for the great recipe that is healthy!"
"this recipe was great or as my husband put it--"killer"!! we use ground venison instead of beef and hubby requested corn in meat mixture--I also used some tomato juice in pan instead of water--loved it!!!"