-
-
My review
Stuffed Mexican Peppers
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 322 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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
Per Serving: 322 calories; 18.5 g fat; 17.3 g carbohydrates; 21.2 g protein; 73 mg cholesterol; 1182 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 302391 Ratings
-
-
-
-
-
Most helpful positive review
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 beforeh...
Most helpful critical review
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 me...
Most helpful
Most positive
Least positive
Newest
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 beforeh...
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 ...
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 me...
4/1/2011
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...
8/6/2011
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 fo...
4/22/2011
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.
4/8/2011
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...