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Stuffed Mexican Peppers

Stuffed Mexican Peppers

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Jasgirl

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
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Reviews

FISHGIRL
84
7/15/2011

Great, I use the microwave to soften my peppers.

Soup Loving Nicole
78
6/26/2011

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!

dunnking
69
8/6/2011

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