Mexican Stuffed Peppers Recipe -
Mexican Stuffed Peppers Recipe
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Mexican Stuffed Peppers

Recipe by  

"A new twist to stuffed peppers!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
  3. Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
  4. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
  5. Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2013

Made this last nite, my family liked it with the red peppers, the only thing that was not liked was the doritos, they became soggy when you put the peppers in the oven to finish cooking..

Most Helpful Critical Review
Jun 15, 2015

Tasty but could have used more moisture. I would add some tomato juice or something to the meat mixture next time. I would also cook them for at least 40 minutes instead of 30.


14 Ratings

Aug 18, 2013

Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe.

Aug 05, 2013

I subbed turkey for the beef, for less fat. I switched the green peppers with red peppers... I found that a lot of people who don't like green can enjoy the sweetness of a red. Also, my cooking time was much longer. I baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great "starter" recipe, very customizable.

Jul 24, 2013

These were EXCELLENT! Of course, my kids fussed and wouldn't eat the pepper (not a shocker), but they don't count in terms of reviews. They don't like anything that's not processed and/or unhealthy. They did eat all the good stuff INSIDE the pepper though, so that's a WIN! That said, hubby and I thought they were terrific! I've made Mexican stuffed peppers before, but these were much better. I think the difference was the salsa, as opposed to tomato sauce. My husband bought the pre-shredded Mexican cheese, but I think next time, I'd like to try a Monterey Jack - something that might melt a little better and add a little more *kick*. Very good though - thanks for sharing! Oh, and we topped ours with a little sour cream - YUM!

Jul 28, 2014

I made this for dinner tonight and it was excellent. I used red bell peppers and cooked the meat along with the onions and garlic. I put tomato sauce on the bottom of my baking pan so instead of water I mixed a little bit of tomato sauce in with the meat and taco sauce. Since I used hot Pace Picante chunky salsa, I only needed 1 cup. I was able to cook and mixed everything in one pan which made clean up a snap. I also added a can of corn, then baked them at 375 degrees for 45 minutes so that the peppers would be soft. Absolutely delicious.

Jul 08, 2015

So I changed a few things to make it a bit more appealing for a picky pallet. I roasted the pepper for a few minutes on the stove (gas). I used ground turkey instead of ground beef and no taco seasoning (too much salt), substituted with chili powder, lime juice, garlic powder and chopped onions. Also we used spicy Doritos which kicked it up a bit and mostly just put them on top. And we topped with salsa and guacamole:)

Sep 28, 2014

Whole family, include kids, loved these. Made exactly as written except used ground turkey.


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  • Calories
  • 862 kcal
  • 43%
  • Carbohydrates
  • 80 g
  • 26%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 46.7 g
  • 72%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 1492 mg
  • 60%

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

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