Recipe by Lisa M
"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."
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cooked long-grain white rice
1 1/2 pounds
lean ground beef
onion, finely chopped
1 3/4 cups
orange bell pepper, halved and seeded
yellow bell pepper, halved and seeded
red bell pepper, halved and seeded
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.
Quick to put together, but I wouldn't say it is tasty. I found it lacked flavour.
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.
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!
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:)
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!
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 :)
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fiesta Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
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