Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • Preheat oven to 425 degrees F.

  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.

  • Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Tips

* Or, substitute ground turkey. If softer bell peppers are desired, reduce oven temperature to 375 degrees F and cook filled peppers (covered) for one hour.

Nutrition Facts

545 calories; protein 35.7g 72% DV; carbohydrates 46.6g 15% DV; fat 26.5g 41% DV; cholesterol 107mg 36% DV; sodium 924.2mg 37% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2015
I boiled the peppers for 5 minutes before stuffing and baking. Read More
(3)

Most helpful critical review

Rating: 3 stars
07/20/2017
This turned out really well. The recipe is off when it comes to measurements for the filling we ended up with way too much. I also added more spice to make the dish more interesting and flavourful. Also this doesn't keep well so make enough for only one meal. Read More
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2015
I boiled the peppers for 5 minutes before stuffing and baking. Read More
(3)
Rating: 4 stars
07/14/2014
Three slight tweeks: 1)any brand of rice (following cooking directions for brand) 2)add Tabasco sauce for an extra kick 3)lastly if someone can't eat corn (or if you have some extra bell peppers) dice up an additional bell pepper or two and add them to the mix with the salsa and rice. Read More
(2)
Rating: 5 stars
06/23/2015
Recipe works like a charm feel free to boldly add whatever chopped veggies you wish from your leftovers and for fun I used red beans and rice. YUM! Read More
(1)
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Rating: 5 stars
02/12/2015
Very easy and tasted great! Read More
(1)
Rating: 5 stars
04/24/2018
5/2018: used yellow and orange peppers ground chicken leftover rice corn salsa chili seasoning mix baked 500 degrees for 10 minutes add cheese on top and bake another 10 or so until soft covered. Read More
Rating: 4 stars
06/05/2018
Pretty good- definitely needs to cook longer than 20 minutes though. Next time I will also melt the cheese before serving. Read More
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Rating: 4 stars
05/24/2016
Easy recipe! I decided to make this dish low carb though by substituting 2 cups of riced cauliflower for the rice. Trader Joe's has a convenient frozen bag that I keep on hand but you can easily make your own. The only other additions that I made were adding a teaspoon of Ancho Chili powder to the meat mixture and I poured an 8 oz can no salt added tomato sauce to the bottom of the dish before baking it. Read More
Rating: 5 stars
07/25/2019
These were delicious! Only complaint is that it made too much for four peppers. I did add additional veggies (diced up tops of peppers mushrooms) and I swapped out the rice with cauliflower rice! Very low cal! We used the extra stuffing with tortilla chips! Read More
Rating: 5 stars
07/15/2015
I love this meal!!! It was great tasting a quick meal and easy to make. Read More
Rating: 3 stars
07/20/2017
This turned out really well. The recipe is off when it comes to measurements for the filling we ended up with way too much. I also added more spice to make the dish more interesting and flavourful. Also this doesn't keep well so make enough for only one meal. Read More