A new twist to stuffed peppers!

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).

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.

  • Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.

  • Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.

  • Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

Nutrition Facts

862 calories; protein 30.6g; carbohydrates 80g; fat 46.7g; cholesterol 85.1mg; sodium 1492.4mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2013
Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe. Read More
(11)

Most helpful critical review

Rating: 1 stars
05/07/2020
I made this recipe exactly as printed and it was a disaster. First of all, the brown rice takes more like 30 minutes to cook than 15. Secondly, there is way too much stuffing for only 3 peppers - even at a large size I could have used 5-6. Finally, the peppers need to be blanched or pre-cooked a bit or they are way too crunchy. Read More
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/18/2013
Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe. Read More
(11)
Rating: 4 stars
09/11/2013
Made this last nite my family liked it with the red peppers the only thing that was not liked was the doritos they became soggy when you put the peppers in the oven to finish cooking.. Read More
(5)
Rating: 5 stars
07/24/2013
These were EXCELLENT! Of course my kids fussed and wouldn't eat the pepper (not a shocker) but they don't count in terms of reviews. They don't like anything that's not processed and/or unhealthy. They did eat all the good stuff INSIDE the pepper though so that's a WIN! That said hubby and I thought they were terrific! I've made Mexican stuffed peppers before but these were much better. I think the difference was the salsa as opposed to tomato sauce. My husband bought the pre-shredded Mexican cheese but I think next time I'd like to try a Monterey Jack - something that might melt a little better and add a little more kick. Very good though - thanks for sharing! Oh and we topped ours with a little sour cream - YUM! Read More
(4)
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Rating: 4 stars
08/05/2013
I subbed turkey for the beef for less fat. I switched the green peppers with red peppers... I found that a lot of people who don't like green can enjoy the sweetness of a red. Also my cooking time was much longer. I baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great "starter" recipe very customizable. Read More
(2)
Rating: 5 stars
01/06/2020
I made almost exactly as written, except for vegetarian. I used beans for meat. The cheese I used was much spicier than intended, ( out of Mex style) so our mouths were burning. Great recipe, will use again without spicy cheese! Read More
(1)
Rating: 5 stars
07/29/2014
I made this for dinner tonight and it was excellent. I used red bell peppers and cooked the meat along with the onions and garlic. I put tomato sauce on the bottom of my baking pan so instead of water I mixed a little bit of tomato sauce in with the meat and taco sauce. Since I used hot Pace Picante chunky salsa I only needed 1 cup. I was able to cook and mixed everything in one pan which made clean up a snap. I also added a can of corn then baked them at 375 degrees for 45 minutes so that the peppers would be soft. Absolutely delicious. Read More
(1)
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Rating: 4 stars
01/22/2017
I made this tonight and my husband and I like it and I will make it again. Read More
Rating: 4 stars
06/18/2018
Yummy I followed the recipe for the most part however I didn't add the Doritos & they turned out great. Will definitely be making these again. Read More
Rating: 5 stars
12/06/2019
I will definitely make it again! Very flavourful! I used shredded Monterey Jack & Jalepeno Cheese instead and it give it a bit of a bite which we like! Read More
Rating: 1 stars
05/07/2020
I made this recipe exactly as printed and it was a disaster. First of all, the brown rice takes more like 30 minutes to cook than 15. Secondly, there is way too much stuffing for only 3 peppers - even at a large size I could have used 5-6. Finally, the peppers need to be blanched or pre-cooked a bit or they are way too crunchy. Read More
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