Mexican-Style Stuffed Peppers Recipe

5 10 15
Mexican-Style Stuffed Peppers Recipe
Mexican-Style Stuffed Peppers Recipe photo by Taste of Home
Publisher Photo

Mexican-Style Stuffed Peppers Recipe

Read Reviews
5 10 15
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 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

Directions

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

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

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Reviews forMexican-Style Stuffed Peppers

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tennis-twin User ID: 1886932 255242
Reviewed Oct. 10, 2016

"These were very good - I took a short cut and made a boxed spanish rice instead of the onion, celery & rice. easy and tasty!!"

MY REVIEW
greatwithoutgluten User ID: 6330173 254631
Reviewed Sep. 25, 2016

"So good! I used ground chicken and beans instead of rice. We really enjoyed this meal. I will definitely make this again."

MY REVIEW
Sue460 User ID: 8419418 228116
Reviewed Jun. 17, 2015

"excellent!

substituted black beans for rice."

MY REVIEW
Firefly 3044 User ID: 7016113 64643
Reviewed Apr. 27, 2014

"This was really good! Everyone liked it"

MY REVIEW
TaniaW User ID: 5731330 205631
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
GLORIAMOUNT User ID: 1480061 55085
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
SuziT User ID: 56999 59047
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
V_Pugh User ID: 6037498 64642
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."

MY REVIEW
staddeo User ID: 2554835 135410
Reviewed Feb. 24, 2010

"Absolutely loved it! I've made it a few times now - the best stuffed peppers I've ever made!"

MY REVIEW
bkkb1984 User ID: 4823122 88346
Reviewed Jan. 21, 2010

"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."

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