Santa Fe-Style Stuffed Peppers Recipe -
Santa Fe-Style Stuffed Peppers Recipe

Santa Fe-Style Stuffed Peppers

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"A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses."

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Original recipe makes 4 servings Change Servings


  1. Prepare rice according to package directions.
  2. Preheat oven to 425 degrees F.
  3. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  4. Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.
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  • To make dish lighter, substitute ground turkey for the ground beef.

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2008

I'm not a vegetarian, but from side-by-side taste testing, I think it tastes better if you substitute black beans in place of the ground beef.

Most Helpful Critical Review
Dec 16, 2007

This is the first time I ever made or ate stuffed peppers. The only change I made was to add some sauteed onions and garlic. Other than that, I followed the directions exactly. The recipe made TONS more "stuffing" than I needed to fill four peppers. And the peppers were still very crisp and crunchy after I cooked them. My husband said every time he ate stuffed peppers before, they were soft. Still, they tasted fine and it made a nice meal.


15 Ratings

Apr 07, 2010

Excellent with a few additions to kick up the flavor a bit. I used ground turkey, added a little enchilada sauce I needed to use up, and seasoned with fresh garlic, chili powder, cumin, and oregano. I did have to bake these for more like 40 minutes to get the rice cooked, but maybe my salsa didn't have enough liquid in it. So good. Thank you!!! :)

Mar 02, 2010

Me and my bf both liked this! We added some avocado and a few other veggies and it came out tasty! Make sure you cook the peppers a bit before sticking in the oven to soften them up a bit.

Jan 19, 2008

Great when made with Turkey in place of Beef too!

Apr 26, 2010

This was very quick and easy, tasted great too!

Apr 12, 2010

Peppers should have been steamed before stuffing them.

Jan 22, 2010

wow my kids loved this ask for it all the time and its good for you to thanks


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 922 mg
  • 37%

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

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