READY IN 1¼ hrs

Fiesta Stuffed Peppers

Read Reviews (99)

"I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking." — Lisa M

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 03, 2006

This was such a good meal. The meat mixture is like a mini meatloaf. Trying to find nice "pepper boats" to hold the goodies was a challenge at the produce market, but the meat mixture stayed together so nicely. I did not have all the salsa called for in the recipe so I used what I had mixed in the meat mixture then poured a small can of V-8 juice over all (my Romanian Grandma used to use this with her stuffed peppers and cabbage rolls). Sprinkled cheese on top at the very end of cooking time and what nice compliments from all! DO NOT PRECOOK THE MEAT. All the flavors meld together. Will be making this one again and again.

—Linda

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Most Helpful Critical Review

Jul 08, 2007

Quick to put together, but I wouldn't say it is tasty. I found it lacked flavour.

—aj

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119 Ratings

Apr 11, 2006

Tasty. I actually cooked the meat first (because I didn't read the directions right) so I only had to bake them for 30 minutes. I also topped them with cheese and then added more salsa and a little sour cream once they were cooked. Very good.

—Jharmon40

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Dec 13, 2005

Excellent! Although I made a few changes. I used small yellow, orange and red peppers (appetizer style), 1lb of meat, more salsa, and instead of white rice, I cooked up a mexican rice dish (you can get a package mix) and stole some from that, and added cilantro to the mixture. The cooking time was also shortened by about 20 minutes. Will definitely make again, and take to parties!

—rakel

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Feb 07, 2008

This is a really good recipe. You can be as creative, as you please. I chose to lightly brown the meat. Along with the onion, I added chopped garlic and cumin.Didn't think the egg was necessary...so I left it out. Pre browning the meat enabled me to cut back the cooking time, by about 15-20 mins. Thanks for sharing:)

—kiki99

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Jun 22, 2006

I love this recipe! My husband and kids love it, too. I pre-cooked the meat, then rubbed the peppers with olive oil and baked them for 30 minutes before filling. We melted some pepper jack cheese on the top...sooo good! This is surely a keeper for us. Thanks!

—IVERYGIRL

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Dec 03, 2005

I didn't read very well and cooked everything first but it turned out fantastic! I carmalized my onions, added some mushrooms and then beef with some spices. When beef was cooked i added half of the salsa and let it simmer for a bit. Becasue everything was cooked I had to figure out a way to soften the peppers (as this would have happend over the hour they were in the oven). So I just boiled some water and tossed them in for around 3 minutes. After draining them, I stuffed them put the rest of the salsa on top and heated them up for about 10-15 minutes. It was yummy. Maybe next time I'll try it the way the recipe says :)

—peekaboo

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Oct 07, 2007

Instead of meat, we cooked veggie burgers (morningstar garden veggie patties) and crumbled them up (no egg needed). These were wonderful with Newman's black bean & corn salsa, a little tomato juice, and some corn! We also roasted our peppers with olive oil for 20 minutes and sauteed the onions with Pam before stuffing. Thanks for the great recipe!!

—Brooke Elizabeth

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Nutrition

Calories
302 kcal
15%

Carbohydrates
13.9 g
4%

Cholesterol
113 mg
38%

Fat
15.5 g
24%

Fiber
2.3 g
9%

Protein
26.5 g
53%

Sodium
717 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fiesta Stuffed Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 302
Calories from Fat: 140

% Daily Value *
Total Fat 15.5g 24 %
Saturated Fat 6g 30 %
Cholesterol 113mg 38 %
Sodium 717mg 29 %
Potassium 617mg 17 %
Total Carbohydrates 13.9g 4 %
Dietary Fiber 2.3g 9 %
Protein 26.5g 53 %
Sugars 4.9g
Vitamin A 19 %
Vitamin C 168 %
Calcium 6 %
Iron 30 %
** Thiamin 14 %
Niacin 77 %
Vitamin B6 32 %
Magnesium 14 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.