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

Mexican-Style Stuffed Peppers Recipe

Read Reviews (7)
4.83 7
Publisher Photo
We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. —LaDonna Reed of Ponca City, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 6 medium green or sweet red pepper
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

One stuffed pepper equals 334 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 665 mg sodium, 41 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mexican-Style Stuffed Peppers in Light & Tasty August/September 2003, p29

Nutritional Facts

One stuffed pepper equals 334 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 665 mg sodium, 41 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Reviews for Mexican-Style Stuffed Peppers(7)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 27, 2014

This was really good! Everyone liked it

MY REVIEW
Reviewed Jun. 11, 2013

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.

MY REVIEW
Reviewed Jul. 30, 2012

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!

MY REVIEW
Reviewed Jan. 7, 2012

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!!!

MY REVIEW
Reviewed Jun. 14, 2011

This was my first time ever making stuffed peppers, and they turned out awesome. The only thing that I would recommend is that if you like your peppers to have a little more crunch do not boil them and take them out a little early.

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