- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 tablespoon canned chopped green chilies
- 1-1/4 cups salsa, divided
- 3 cups cooked rice
- 6 medium sweet red or green peppers
- 1/4 cup water
- 1 cup shredded reduced-fat Mexican cheese blend
- Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chilies, 1 cup salsa and rice.
- Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish.
- Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes. Yield: 6 servings.
Reviews forMexican-Style Stuffed Peppers
"These were very good - I took a short cut and made a boxed spanish rice instead of the onion, celery & rice. easy and tasty!!"
"So good! I used ground chicken and beans instead of rice. We really enjoyed this meal. I will definitely make this again."
"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!!!"
"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."
"Absolutely loved it! I've made it a few times now - the best stuffed peppers I've ever made!"
"My family loved this recipe but we love mexican. The only modification I made was I put extra green chilies and a little less rice. Also great with out the peppers as a casserole."