Menu
Mexican Stuffed Peppers Mexican Stuffed Peppers
Mexican Beef-Stuffed Peppers Mexican Beef-Stuffed Peppers
Chili-Stuffed Peppers Chili-Stuffed Peppers
Southwest Stuffed Peppers Southwest Stuffed Peppers
Spicy Stuffed Peppers Spicy Stuffed Peppers
Chicken-Stuffed Cubanelle Peppers Chicken-Stuffed Cubanelle Peppers
Classic Stuffed Peppers Classic Stuffed Peppers
Greek-Style Stuffed Peppers Greek-Style Stuffed Peppers
Cheesy Stuffed Peppers Cheesy Stuffed Peppers
Old-Fashioned Stuffed Bell Peppers Old-Fashioned Stuffed Bell Peppers
Herb-Stuffed Red Peppers Herb-Stuffed Red Peppers
Grilled Stuffed Peppers Grilled Stuffed Peppers
Stuffed Bell Peppers Stuffed Bell Peppers
Chili-Stuffed Poblano Peppers Chili-Stuffed Poblano Peppers
Pressure-Cooker Mexican Stuffed Peppers Pressure-Cooker Mexican Stuffed Peppers
Beef-Stuffed Peppers Beef-Stuffed Peppers
Bacon-Corn Stuffed Peppers Bacon-Corn Stuffed Peppers
Beef-Wrapped Stuffed Peppers Beef-Wrapped Stuffed Peppers
Quinoa-Stuffed Peppers Quinoa-Stuffed Peppers
Stuffed Sweet Peppers Stuffed Sweet Peppers

Mexican-Style Stuffed Peppers

11 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min.

Makes

6 servings

Updated: Oct. 12, 2022
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
Mexican-Style Stuffed Peppers
Mexican-Style Stuffed Peppers Recipe photo by Taste of Home
Next Recipe

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 chiles
  • 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

  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 chiles, 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.

Nutrition Facts

1 stuffed pepper: 322 calories, 11g fat (5g saturated fat), 57mg cholesterol, 506mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.