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Mexican-Style Stuffed Peppers Recipe

Mexican-Style Stuffed Peppers Recipe

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. YIELD:6 servings


  • 6 medium green or sweet red pepper
  • 1 pound lean ground beef (90% lean)
  • 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


  • 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.

Nutritional Facts

1 each: 326 calories, 10g fat (4g saturated fat), 51mg cholesterol, 540mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Reviews for Mexican-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!!"

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."

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


substituted black beans for rice."

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

"This was really good! Everyone liked it"

TaniaW User ID: 5731330 205631
Reviewed Jun. 11, 2013

"I only changed one thing, I used spaghetti squash instead of the husband is diabetic so I limit his carbs, got to say it was a hit with the entire family."

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!"

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!!!"

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."

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!"

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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