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Spicy Stuffed Peppers Recipe

Spicy Stuffed Peppers Recipe

This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:4 servings


  • 4 green peppers, tops and seeds removed
  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • 1/2 cup cooked rice
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1 jar (8 ounces) picante sauce


  • 1. Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink. Yield: 4 servings.

Nutritional Facts

1 each: 265 calories, 9g fat (4g saturated fat), 69mg cholesterol, 965mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 24g protein .

Reviews for Spicy Stuffed Peppers

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Reviewed Dec. 29, 2015

"Good. I added low fat cheese on the top during the last five minutes. Each pepper is enough for 2 people."

Reviewed Dec. 2, 2014

"Not bad but needed a little something extra in the meat mixture - like cheese"

Reviewed Mar. 10, 2014

"My wife and I loved this! I was worried the onion might be a little overpowering but it was perfect. My only suggestion would be to add some salsa to the meat mixture so it's a little more moist."

Reviewed Jul. 16, 2013

"This was a very tasty and easy recipe. I added cheddar cheese and it was a hit with the kids."

Reviewed Jun. 20, 2013

"Delicious! I used red peppers, added 1 large seeded & minced jalapeno, sprinkled tex-mex cheese on each pepper before adding the salsa then once cooked more cheese and back in the oven to melt. Served them w/ sour cream - oh so good! Very filling and juicy. A keeper!"

Reviewed Apr. 17, 2013 Edited Jul. 11, 2014

"There is something not quite right about how this recipe is written. I think next time i will brown the meat and onions first, drain and then add the rice and seasonings. Otherwise, this comes out extremely runny. I'm talking fat juice and liquid from the salsa pouring out of the cooked peppers."

Reviewed Feb. 1, 2012

"My husband loved this recipe. I will try some of the tips that the other members suggested. Think it would be great with the cheese. Will try next time. I wonder how they would be to make ahead and freeze them or if the peppers would be to mushy that way?"

Reviewed Jul. 31, 2011

"My husband said these were the BEST stuffed peppers I've ever made. I chose to add a combination of mozzarella and Mexican cheese to top each pepper after the baking time and returning it to the warm oven for a couple of minutes."

tree doc
Reviewed Jul. 21, 2011

"The most tasty stuffed peppers I have ever made. My daughter, who doesn't like green peppers, loves this recipe."

Reviewed Nov. 7, 2010

"I made this recipe last night and it was delicious! I added banana peppers and topped them with shredded cheese, sour cream and salsa. Yum! Might add bacon and jalapenos next time."

Reviewed Jul. 23, 2010

"I made this for my card club potluck and everyone loved it! I used colored peppers because they were on sale. Tomorrow I am going to try it with peppers fresh from the garden."

Reviewed Jun. 13, 2010

"I re-vamped this recipe because I didn't think this would be spicy. If you are a spicy food lover like me, then use a whole large jalapeno (diced) in this recipe. Also use about a half teaspoon to a teaspoon of cayenne pepper. I also used a large shallot instead of an onion. This made it taste so yummy! I also used about three splashes of worcestershire sauce in the meat mixture plus some steak seasoning and garlic salt. I also topped it off with paprika and lemon pepper after I filled the peppers. About 10 mins before they were done, I added a Mexican cheese blend to top it off and melt! Enjoy!"

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