Fiesta Stuffed Peppers

Fiesta Stuffed Peppers

100 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Lisa M
Recipe by  Lisa M

“I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
  3. Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

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Reviews (100)

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This was such a good meal. The meat mixture is like a mini meatloaf. Trying to find nice "pepper boats" to hold the goodies was a challenge at the produce market, but the meat mixture stayed together so nicely. I did not have all the salsa called for in the recipe so I used what I had mixed in the meat mixture then poured a small can of V-8 juice over all (my Romanian Grandma used to use this with her stuffed peppers and cabbage rolls). Sprinkled cheese on top at the very end of cooking time and what nice compliments from all! DO NOT PRECOOK THE MEAT. All the flavors meld together. Will be making this one again and again.



Tasty. I actually cooked the meat first (because I didn't read the directions right) so I only had to bake them for 30 minutes. I also topped them with cheese and then added more salsa and a little sour cream once they were cooked. Very good.



Excellent! Although I made a few changes. I used small yellow, orange and red peppers (appetizer style), 1lb of meat, more salsa, and instead of white rice, I cooked up a mexican rice dish (you can get a package mix) and stole some from that, and added cilantro to the mixture. The cooking time was also shortened by about 20 minutes. Will definitely make again, and take to parties!

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Amount Per Serving (6 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 13.9 g
  • 4%
  • Protein
  • 26.5 g
  • 53%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 717 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Healthier Stuffed Peppers


next recipe:

Kelsey's Favorite Stuffed Green Peppers