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Home Recipes Ingredients Meat & Poultry Beef

Mexican Stuffed Peppers

Name: Mexican Stuffed Peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 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; Minced fresh cilantro, optional

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Total Time

Prep: 25 min. Bake: 30 min.

Makes

8 servings

Updated: Sep. 13, 2023

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

Ingredients

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
Minced fresh cilantro, optional

Directions

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 and green chiles, 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 1 cup cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with minced fresh cilantro.

Nutrition Facts

1 stuffed pepper: 301 calories, 14g fat (8g saturated fat), 61mg cholesterol, 797mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 20g protein.

Mexican Stuffed Peppers

Ingredients

Directions

Nutrition Facts

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