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.
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 MoreI 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 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!
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
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.
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!
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!
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.
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!)
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!
If you have the time, try making in a slow cooker. No need to steam them. Melted in my mouth! Delicious!
try this with shredded cooked chicken instead of the ground beef and salsa instead of the tomato sauce...you can omit the water and step 1. In a large bowl, mix the chicken, rice (increase to 1 cup), taco seasoning, 1 cup salsa, 1 cup mexican cheese blend, salt, pepper, & garlic powder; omit chili powder and use a can of green chilis, drained, instead. Stuff softened pepper halves, top with additional salsa and bake. You can add more cheese on top the last few minutes of baking. And if your family doesn't like peppers, the filling can be baked as a casserole in a lightly greased baking dish instead and served with crushed tortilla chips. Delicious!
I made these tonight. My neighbor happened to be here when they came out of the oven and we both loved them! I did, of course, doctor them up a bit. I decided to use Mexican rice instead of plain rice. And instead of tomato sauce, I used 2 cans of Mexican style stewed tomatoes. I added a little dried cilantro, some cumin, some oregano, and some ground coriander. I also tossed in a small can of diced Ortega chiles. Basically, I threw in anything "Mexican" I had in the pantry. VERY tasty. Can't wait until tomorrow for the leftovers. (And this filled 5 whole peppers... 1/2 cup of rice just isn't enough. I used about 1-1/2 to 2 cups of Mexican rice.)
These were good. I used 8 ounces of ground beef and one cup of rice. Also added some chili verde salsa. The mixture filled four large pepper halves - I used red bells. I softened the peppers in the microwave in a covered pyrex dish for four minutes and they were perfect.
VERY YUMMY!!!! I made many changes though ....just because I end up deciding at the last minute to make a recipe and so I don't always have the ingredients. I used chicken instead of ground beef. I used fajita seasoning instead of taco. I used salsa instead of tomato sauce. I used grated med. cheddar instead of Colby-Jack. And...I added Frank's Red Hot sauce. It was GREAT!!!! Also, I broiled the peppers insted of steaming them. I don't like my peppers too mushy. The only change for next time would be to add a little more spice because we like spicy food.
A straightforward and simple recipe. All enjoyed, although the Mexican spices tasted more like Tex-Mex rather than real Mexican. Finally, the dish definitely needed much more heat for our taste, in order to consider them Mexican. It was still a well-rounded meal for a weeknight. Thank You
These stuffed peppers were AWESOME!!! I am a bartender and I cook for my customers every day. I was kind of nervous about serving these but they were a big hit! I didn't change a thing except that I made enough for 30 people. The recipe is perfect; I will definitely be making this again! YUM-YUM!!!!!!!!!
These were really good. I cooked them in the crockpot and they turned out perfectly with way less work. To cut down on the grease, I used 90/10 ground beef, mixed it uncooked with 1/2 c. brown rice (also uncooked) and all of the other ingredients, stuffed the peppers, put them in two layers in the crockpot, then poured the tomato sauce over the top. Cooked on low all day and they were perfect. This is definitely how I'll do stuffed peppers from now on. Thanks for the recipe!
Made exactly as written. I will never make regular stuffed peppers again. Don't skip the cheese cube, it's a fun supprise. Love these.
These were absolutely fabulous!!! Stuffed peppers are my favorite thing to order at a mexican restaurant, and this recipe was my first attempt at making them at home.....so glad I did!!! I followed the recipe exactly---except that I had to use green peppers because my grocery store was out of red. They turned out perfect!
These were great and easy peppers. I used yellow peppers as those were the cheapest ones. Used more than 2 teaspoons of chili powder as we like it spicy. As others stated in reviews I also softened the peppers in the microwave. And maybe used about twice the amount of cheese. The boyfriend asked if he was to eat the stuff out of the pepper, I had to tell him you eat the pepper as well. He is not a veggie fan but raved about these and had seconds.
I'm sorry to rate this so low but these just weren't for us. There was too much meat, it was overpowering and just tasted like we were eating spoons of taco filling. I think it is a good idea, but maybe add more rice or even some black beans and cut the meat in 1/2. Thanks anyway.
A keeper for sure. I used lean ground turkey instead of ground beef & substituted rice with 1/2 can of black beans. I also softened the bell peppers in the microwave. Easy to assemble ahead of time is a plus.
This is a fantastic base recipe! I used poblanos because my hubby doesn't like bells, swapped the rice for black beans and added corn. It was great! Next time I'm adding quinoa or lentils cause it was a little on the soupy side. It's definitely going on our weeknight rotation! I even sent it to my mother and brother in law.
These were great! Even our 9 yr-old daughter, who was initially afraid to try them, ended up asking for seconds. The only significant changes we made were to increase the rice to 3/4 cup and we added about 1/2 cup of black beans to the mix. Yummy!
LOVED them. Only added some Slap Ya Mama cajun seasoning, sea salt, and I also added more Monterrey Jack cheese to the tops and sprinkled a little cilantro on top. Fabulous!!!!
This was awesome. I steamed the peppers over the water the rice was boiling while I cooked up the meat, meaning I steamed them a little longer than 3-5 minutes. Also, I did not have any Colby Jack cheese, so I substituted real Mexican Cheese- either queso blanco or queso fresco. I forgot to pour the second can of tomato sauce over the peppers and didn't cover the baking dish with foil- didn't thoroughly read the directions! Used yellow and orange peppers instead of red. They looked beautiful and the flavor of the meat mixture is very complimentary to that of the peppers. Hubby raved- said they were better than the ones his mom used to make and believe me that is saying something.
I've made this several times, and the only thing different I do is add finely chopped fresh mushrooms, to reduce the calories, but not the volume. My husband loves this and I have to keep him out of the pot to make sure the peppers get stuffed! We love it, thanks! Great dish!
I thought these were really tasty. I did exactly as the recipe said except I cored the peppers and then broiled them for a couple minutes before stuffing them and baking them. I cooked the rice in beef stock instead of water for added flavour. We ate these with garlic bread - YUM. Having a leftover one for lunch right now (they reheat well in the microwave).
I have made these three times now (Substituting ground turkey one of the times) My husband says it is his new favorite meal and my kids love them as well. They are great with turkey or hamburger meat.
I doubled the recipe and made these in the crockpot. No need to steam the peppers first. I also used the Taco seasoning 1 recipe (doubled) from this site and didn't need to add any extra seasonings or chili powder (my chili powder is very hot though)! I used 1 28oz can of crushed tomato instead of tomato sauce and chedder cheese as that's what I had in. Cook on high for about 3- 4 hrs or longer on low temp.
I guess I don't get it. It just tasted like a taco in a chili rather than a tortilla. I followed the recipe exactly, if I were to make this again I would double the rice since the rice to meat ratio was too low in our opinion. In fact, I'm going to reuse our leftovers- including the chilis once chopped- as taco filling tomorrow. But I think I'll keep looking.
Awesome recipe. I omited garlic salt and added minced garlic and used cheddar cheese instead of colby-jack cheese. Easy and very flavorful.
I was in the grocery and found poblano peppers "reduced for quick sale." I followed this recipe as written, but added some chopped onions and (obviously) used the poblanos instead of bell peppers. I purposely left some of the seeds in the poblanos after broiling them and removing the skins, and then stuffed them per the recipe. I also slathered these with Mexican style cheese when they were almost finished baking. These were a hit with me, my mom and husband! I know my son will gobble the rest of them up when he gets home tonight. Thanks for a great recipe!! :-)
Good. Maybe next time I'll try turkey or tofu and a different brand of taco seasonings. I really like the recipe and cutting the pepper sideways, duh, so much easier!
I added black beans and rice and some hot sauce and butter and this is my new favorite meal. Amazing
I love these... but this is not really a new recipe. I remember eating these when I was a small kid and I'm now 40. This was once a really popular dish in California... Although I've had it with all sorts of variations in the cheese... and some make it with salsa. It is a really tasty meal though. I was actually looking for a recipe that uses mini bell peppers... I was hoping to read reviews as to wether it was good... Guess I'll just have to take that venture on my own! Thanks for posting a recipe that took me down my own memory lane!
Followed the recipe exactly but substituted the ground beef for turkey since that's what I had on hand. Everyone loved the new addition to taco night.
This was ok. I stuffed tomatoes instead of green peppers. I didn't pre-steam them, I forgot to add the tomato sauce at the end and I topped w/ shredded cheddar.
These are excellent! I used extra lean ground beef and sliced reduced fat cheese instead (because that's what I happen to have on hand) to make it a bit healthier and they were still very good. I also only had a 1/2lb. of the ground beef so I doubled the rice, and only used 1/2 of taco seasoning packet. I took another reviewer's advice and broiled my peppers about 2mins each side, gave them a nice flavor.
Stuffed peppers were very delicious and full of flavor. Followed the recipe exactly and did not change a thing. Will definitely be making these again.
This recipe is fantastic...........it will now be a regular in my house. I pretty much followed the recipe as written, but did add more rice and a can of black beans and cilantro. I also sprinkled Mexican blend cheese on top the last 5 minutes of baking. DELICIOUS!! Thank you for the recipe!
These were awesome! I used a can of Rotel like some suggested, and sprinkled with shredded instead of cubed cheese. I also put them in a crockpot - so the peppers softened. We had very small peppers from our garden. We sliced the stuffed peppers and ate them on a flour tortilla with some sour cream. They were terrific.
These peppers were great but I made a lot of changes. I used green peppers because that's what I had. I didn't have the packaged taco seasoning so I substituted with Taco Seasoning II recipe on this site. I left out the rest of the seasoning (chili powder, salt, garlic salt and pepper) because they were already present in the seasoning recipe. I thought I might add additional seasoning after tasting but it wasn't necessary. I used a 15 oz can of tomato sauce by mistake so I added 1 cup of rice to compensate and didn't top the peppers with sauce, just the cheese. I didn't make the recipe as written because I didn't have the packaged mix but I'm glad I made it this way and reduced the salt.
I love this recipe! I made this tonight for myself and it is amazing. I used ground turkey and brown rice to be a little healthier and you really can't tell at all because the stuffing is so flavorful. This is a great recipe for dinner parties. It also keeps for awhile, so you can eat it throughout the week. I will definitely be making this one again!
A nice change from regular stuffed bell peppers. Will definitely make this again.
When I first saw this recipe, I thought it had the basis to be a real winner. So I changed it by using poblano pepper, hot taco seasoning, added chopped green pepper and red onion and s serrano pepper (I like it a bit spicy). Next time I would add 2 serranos or one habanero. One pepper per person is enough and I had left overs so it became the filling for tacos the next night. Good flavours and great presentation.
I've never made stuffed peppers or even eaten them before and these are amazing!! Very easy and quick. My boyfriend loved the meat mixture so much he wants me to use it to top pasta....and anything else!! I used half red and half green peppers.
These were awesome!!! Simple, delicious and so tasty. I added some onions and hot sauce for personal taste preferences and steamed my bell peppers in the microwave before using so that they were softer and easier to cut through when done baking.
I added an extra cheese cube to each pepper, but other than that I followed the directions for this recipe. I liked these quite a bit and my husband asked for seconds, which is a good indication that he enjoyed it!
These are AWESOME! I only had 2 peppers so I saved the remaining meat for tacos for lunch the next day...well, my DH, son and I ate all the peppers, then wanted more so we dug into the extra filling too! SO good & easy! Will make again for sure.
Wow. Great recipe. Very filling. Picture perfect results if you follow the recipe exactly. We had a lot of left over meat mixture. Ate it with chips while the peppers were baking.
Really loved this. Might try shredded cheese mixed in, instead off the chunk which doesn't disperse next time. I used the Bill Echol's Taco Seasoning recipe and I think that's salty enough - this doesn't need the extra salt, ours was quite salty (esp with the loaded sodium in the tomato soup).
A tastier variation on the usual stuffed pepper! I make them with ground turkey to up the nutritional value, mix in a can of niblet corn into the filling, and top them off with grated cheese. Lastly, I never pre-cook the peppers, otherwise they're too mushy! I stuff them raw and cover to bake. Gives the perfect textured pepper!
I made these with red bell peppers that I steamed in the microwave for a few minutes. I added chopped cilantro to the meat mixture, while cooking, and used a can of Rotel since I failed to buy tomato sauce. Topped with shredded cheddar and baked until bubbly and brown on the top. These had lots of flavor. These arent my favorite dish in all the world but a great, and somewhat healthy, midweek meal. We will be making them again.
I wanted to use the rest of the green peppers from my garden and this seemed like a good recipe for this. My peppers were on the medium size so I used 4 of them and much to my suprise the filling quantity turned out to the perfect amount. I followed the recipe exactly except for the size of the peppers. Will make this recipe again.
Very tasty, will make again for sure! I used ground turkey instead, and cooked it in the slow cooker on high 3-4 hours.
I made these with ground turkey and a small amount of shredded cheese for a healthier version. My husband and I loved it!
This was my first time making stuffed peppers. I really didn't care for that much green pepper. (Store has 0 red ones) However, the filling on these is really good and would make tasty tacos or burritos. I'll use the filling again. Everyone liked the filling, just not the peppers.
We will make this again! With this recipe I was able, for the first time ever, to make stuffed peppers that were not watery! Loads of flavor! Way too much salt though for our taste. I sauted a small diced carrot and a quarter of an onion diced and added to the beef. I also used sharp cheddar cheese because that is what I had and it was wonderful. This one is a keeper!
i gave this recipe 5 stars based on little modifications that i made. first, i listened to other reviewers and cooked the rice with the meat in chicken broth. instead of hamburger i used 97 lean turkey and it was very good. way healthier. my family likes spicy food, so i added some canned jalapenos and jalapeno juice to the mixture, simmered it all for 25 minutes and it came out perfect. used red peppers and since i like them crunchy, didnt do anything to them except clean and cut lengthwise. very easy to make and makes a lot of leftovers,which i am gonna have tomorrow with sour cream tomatoes and soft tortillas. very pleased, thank you for a recipe!!!!!
This was great ! Even if you don't like peppers, you'll enjoy this meal, eat the filling or add it to tortillas. Very flavorful. I doubled the recipe but shorted myself on tomato sauce. Added salsa and a little water, was great. Only one pepper left that was gone later that night.
I really enjoyed these. They were easy, and reheat nicely too. My husband doesn't like cheese, so I was able to make his without cheese, and he liked them too.
I thought there wasn't going to be enough rice when I read the recipe but I stuck to it and it was the perfect blend of rice and hamburger. Easy to make and there were no leftovers
My mom used to make this recipe when I was a kid your recipe is just like mom made! Great job my wife don't usally like stuffed peppers but she really liked these. Thanks
This is a great recipe. I used stewed tomatoes instead of sauce cos' I didn't have any and it was great. Also used medium cheddar and that was great too. I treated them almost like a taco and had salsa, sour cream and salad on the side. Yumm.
This is a great recipe! My family LOVED it! I doubled the rice and it turned out awesome!
I steamed the pepper halves in the microwave with a tablespoon of water for 2.5 mins. I prefer the peppers to not be too mushy but more slightly softened. Boy did the kitchen smell good with: ground beef browning with taco seasoning, garlic, chili powder, salt, and some cayenne! Added the rice in the mixture with tomato sauce and spooned into the pepper halves. Topped with cheddar cheese and baked. It was easy to adapt into a vegetarian serving also - so a real win/win for me and a solid 30 min dinner.
Very tasty and easy to make! I did not steam the peppers (I like them crunchy) and also cut the simmering time down to 10 min. Also used chopped tomatoes instead of tomato sauce, as I had an open tin that had to be used up. Will definitely make again!
This was great! I made these as an easy lunch to bring to work. I added 1 cup black beans, 2 jalepenos (canned), and some black olives in there as well. I also seasoned the 2nd tomato sauce before putting on top. Everything else was as-is. Loses one star because the cheese doesn't melt very well using the technique described in this recipe. It either dripped off the side of the pepper or didn't distribute at all, leaving a large glob of cheese in the middle. I'll probably shred the cheese next time.
great recipe. I used steamed pasillas instead of the red bell peppers. They add another demension of flavor.
This was quick and easy. I used salsa instead of tomato sauce, hot & spicy taco seasoning, and added a little bit more rice. I used 3 large yellow and orange peppers and had filling leftover, which I froze to make a bigger batch next time. Delicious, thanks for sharing!!
I was out of taco seasoning so I used ground cumino, extra garlic powder, chili powder, and 1/2 chipped onion, mixed into the ground sirloin. These are fabulous! I didn't have to pre-steam or blanch the peppers and they came out marvelous, full of flavor! My boyfriend raved about them and wouldn't let me share with friends, saying to "stop giving MY left-overs away".
This recipe was really delicious! I used green peppers, double the rice and half tomato sauce and was very good! I will definitely be making this again!
I just made this recipe for supper, and it was absolutely DELICIOUS!!!!! I've never been a big fan of stuffed peppers in the past, but these I LOVE! My husband is a picky eater, very hard to please, but he loved this recipe too! This recipe is definitely a keeper, no changes necessary. I will definitely be making this again, thanks so much for sharing this recipe!
I love Allrecipes! I changed it to chorizo which is the Mexican sausage instead of plain old ground beef. I also spiced it up by using poblano peppers (use gloves when cleaning out the seeds) as some of the others suggested. Serve with scallions and a little cheese on top and sour cream/salsa on the side. You can also change it to brown rice or quinoa which I did.
Super easy and my husband and son couldn't get enough! I was told to put this recipe in the "to be made often" file! Thanks for a great recipe!
Delicious! I just used 2 full bell peppers for my boyfriend and I and hollowed them out for a full pepper each. I used brown rice and some hot sauce since I didn't have chili powder. They were rich and especially good with tortilla chips. My boyfriend and I both loved these -- definitely recommend!
My husband and I both really enjoyed these. I didn't have regular white rice on hand so I used Lipton's Mexican Rice and it was great!
Seriously good and a nice change from our usual vegetable based meals. Very pleased that I halved the amount of Chilli I used though....maybe American Chilli is not quite as hot as what we use "down here" but 2tsp would have blown our heads off!! I did double the amount of rice used too ... meant that I had sufficient filling left over for another crack at this yummy dish! Thank you Jasgirl.
Delicious! I tripled the rice, and didn't split the tomato sauce mixture. It was an accident, but I'm glad I put it all together. I'm not a fan of tomato sauce by itself. I tried red, orange, yellow and green peppers for this. I haven't had my leftover red peppers yet, but the orange and yellow peppers were great with this! Tastes even better the next day. I microwaved my leftovers a little, then put them in my toaster oven for ~15 mins. The peppers were nice and soft. This dish is really good with tobacco sauce on top. Thanks for the recipe!
Excellent recipe. Only change I made was to replace the tomato sauce with diced tomatos with green chiles, I did not pour tomato sauce over the peppers. Came out great!
This Recipe was just AWESOME. I followed it pretty much as is. I will definately be making these again. Thanks for the contribution, I am a single guy and this was really an easy fix. I will try to impress my girlfriend or next guests wth these.....
