READY IN 1¼ hrs

Stuffed Mexican Peppers

Read Reviews (139)

"This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side." — Jasgirl

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Kitchen-Friendly View

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

Reviews More Reviews

Most Helpful Positive Review

Jul 15, 2011

Great, I use the microwave to soften my peppers.

—FISHGIRL

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Most Helpful Critical Review

Oct 17, 2011

I have always made this with Poblano peppers - a mild Mexican pepper and have never added tomato sauce. Instead I place a good-sized slice of sharp cheddar into the pepper first; add the taco meat mixed with some cooked rice; more cheese on top and bake for 20 minutes. It's much more Mexican.

—posipati

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183 Ratings

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Jun 26, 2011

I made these as is with the exception that I used poblano peppers instead of bell. Why? Well hubby does not care for bells and well poblanas just seemed right. I roasted them in the oven beforehand, let them cool, and removed most of their skin and they were mmm mmm good. I think I will add black beans or corn the next time I make them and also sub the colby jack ( I used a colby blend this go around because that is all my store carried) for cheddar or mexiblend. As written I give these a 4 but with the sub of poblanos I give it a 5 all the way. Thanks for sharing Jasgirl!

—Soup Loving Nicole

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Aug 06, 2011

I made this as directed,and had so much left over, i froze the mixtUre. The next week i hurriedly made enchiladas using this meat mixture,and canned red enchilada sauce. My husband raved!! is still raving. I may dab some behind my ears111

—dunnking

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Apr 22, 2011

Loved this recipe! My husband doesn't like rice, so I used black beans instead and it was delicious. Thanks so much for sharing this recipe - I've already passed it along to my friends.

—Peggy Fugate

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Jun 25, 2011

This was an amazing recipe - that taste was PERFECT. The only change I made was to cook the peppers for 20 mins rather than steaming then before filling them. Will be making this one many more times! Made this another time and only let the meat mixture simmer for 10 mins - it still came out delish! (yes I was impatient and hungry!)

—scrapper9494

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Apr 01, 2011

sounds delish, I will have to try out the meat mixture next time I make stuffed peppers. I've found a way to make awesome stuffed peppers is to core the peppers, stuff them and then put them in the crock pot UPSIDE DOWN. Add two cans of canned, diced tomates (fire roasted are the best), two cans of water and cook on high for about four or five hours. This cooks the filling nicely as well as softens the peppers. House smells great and the fam is very happy!

—Dana

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Aug 06, 2011

FABULOUS!! I also pre-steamed the peppers in the microwave. I put four halves in a covered dish with a tablespoon of water for 2 1/2 minutes. All ingredients I used as per the recipe except for omitting the salt since I think the taco seasoning has plenty of salt. I cooked the ground beef separately since we have a vegetarian and mixed the beef with the other ingredients together after filling her peppers. I put the raw rice and the proper amount of water along with all of the other ingredients in one pot and simmered them all together. The rice absorbed all of the other flavors beautifully. I spooned tomato sauce on top of each pepper then topped with taco style cheese. What a hit!! I'm sure they'll be asking for this all the time! P.S. the peppers were from the garden! May try banana peppers or jalepenos next time!

—catinmylap

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Nutrition

Calories
322 kcal
16%

Carbohydrates
17.3 g
6%

Cholesterol
73 mg
24%

Fat
18.5 g
28%

Fiber
3.1 g
12%

Protein
21.2 g
42%

Sodium
1182 mg
47%

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

Nutritional Information

Stuffed Mexican Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 322
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 9.9g 49 %
Cholesterol 73mg 24 %
Sodium 1182mg 47 %
** Potassium 598mg 17 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 3.1g 12 %
Protein 21.2g 42 %
** Sugars 7.1g
Vitamin A 62 %
Vitamin C 184 %
Calcium 3 %
Iron 27 %
** Thiamin 15 %
** Niacin 58 %
** Vitamin B6 31 %
** Magnesium 13 %
** Folate 33 %

* 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.