Santa Fe-Style Stuffed Peppers

Santa Fe-Style Stuffed Peppers

13 Reviews 2 Pics
Recipe by  Minute® Rice

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (13)

Rate This Recipe
JezthePuff
15

JezthePuff

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.

Rob Ball
11

Rob Ball

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.

CookinBug
6

CookinBug

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!!! :)

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 567 cal
  • 28%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 46.6 g
  • 15%
  • Protein
  • 32.9 g
  • 66%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: