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Mexican Stuffed Peppers

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 pound lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
  • 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
  • 1-1/2 cups water
  • 8 medium sweet peppers
  • 2 cups shredded Mexican cheese blend, divided


  • Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
  • Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes.
  • Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.
Nutrition Facts
1 stuffed pepper: 301 calories, 14g fat (8g saturated fat), 61mg cholesterol, 797mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein.

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