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.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

322 calories; protein 21.2g; carbohydrates 17.3g; fat 18.5g; cholesterol 73mg; sodium 1182.2mg. Full Nutrition
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Reviews (358)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/27/2011
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! Read More
(148)

Most helpful critical review

Rating: 3 stars
10/17/2011
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. Read More
(89)
478 Ratings
  • 5 star values: 331
  • 4 star values: 123
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
06/26/2011
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! Read More
(148)
Rating: 5 stars
08/06/2011
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 Read More
(132)
Rating: 5 stars
07/15/2011
Great, I use the microwave to soften my peppers. Read More
(108)
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Rating: 3 stars
10/17/2011
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. Read More
(89)
Rating: 5 stars
04/01/2011
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! Read More
(82)
Rating: 5 stars
08/06/2011
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! Read More
(61)
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Rating: 5 stars
04/22/2011
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. Read More
(47)
Rating: 5 stars
06/25/2011
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!) Read More
(44)
Rating: 5 stars
07/08/2011
Great recipe and a welcome change from the norm. The only things that I modified are that I used 4 peppers, 1 green, 1 red, 1 orange and 1 yellow. I only used one can of tomato sauce in the meat and instead of topping with the other I topped with Rotel Original version. I will use a bit less water next time since the meat mixture turned out a bit soupy...good, but soupy. I put the peppers in the slow cooker and put on low for 4 hours. I have a picky family and they loved these. Oh yeah, I put three hunks of colby/jack in the top of each pepper the last hour. Excellent! Read More
(25)
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