I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking.

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). Lightly grease a medium baking dish.

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  • In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.

  • Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

Nutrition Facts

302 calories; protein 26.5g; carbohydrates 13.9g; fat 15.5g; cholesterol 108.5mg; sodium 716.8mg. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2006
This was such a good meal. The meat mixture is like a mini meatloaf. Trying to find nice "pepper boats" to hold the goodies was a challenge at the produce market but the meat mixture stayed together so nicely. I did not have all the salsa called for in the recipe so I used what I had mixed in the meat mixture then poured a small can of V-8 juice over all (my Romanian Grandma used to use this with her stuffed peppers and cabbage rolls). Sprinkled cheese on top at the very end of cooking time and what nice compliments from all! DO NOT PRECOOK THE MEAT. All the flavors meld together. Will be making this one again and again. Read More
(52)

Most helpful critical review

Rating: 2 stars
07/09/2007
Quick to put together but I wouldn't say it is tasty. I found it lacked flavour. Read More
(15)
133 Ratings
  • 5 star values: 76
  • 4 star values: 42
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/03/2006
This was such a good meal. The meat mixture is like a mini meatloaf. Trying to find nice "pepper boats" to hold the goodies was a challenge at the produce market but the meat mixture stayed together so nicely. I did not have all the salsa called for in the recipe so I used what I had mixed in the meat mixture then poured a small can of V-8 juice over all (my Romanian Grandma used to use this with her stuffed peppers and cabbage rolls). Sprinkled cheese on top at the very end of cooking time and what nice compliments from all! DO NOT PRECOOK THE MEAT. All the flavors meld together. Will be making this one again and again. Read More
(52)
Rating: 5 stars
12/13/2005
Excellent! Although I made a few changes. I used small yellow orange and red peppers (appetizer style) 1lb of meat more salsa and instead of white rice I cooked up a mexican rice dish (you can get a package mix) and stole some from that and added cilantro to the mixture. The cooking time was also shortened by about 20 minutes. Will definitely make again and take to parties! Read More
(40)
Rating: 5 stars
04/11/2006
Tasty. I actually cooked the meat first (because I didn't read the directions right) so I only had to bake them for 30 minutes. I also topped them with cheese and then added more salsa and a little sour cream once they were cooked. Very good. Read More
(36)
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Rating: 5 stars
02/07/2008
This is a really good recipe. You can be as creative as you please. I chose to lightly brown the meat. Along with the onion I added chopped garlic and cumin.Didn't think the egg was necessary...so I left it out. Pre browning the meat enabled me to cut back the cooking time by about 15-20 mins. Thanks for sharing:) Read More
(28)
Rating: 5 stars
06/22/2006
I love this recipe! My husband and kids love it too. I pre-cooked the meat then rubbed the peppers with olive oil and baked them for 30 minutes before filling. We melted some pepper jack cheese on the top...sooo good! This is surely a keeper for us. Thanks! Read More
(27)
Rating: 5 stars
12/03/2005
I didn't read very well and cooked everything first but it turned out fantastic! I carmalized my onions added some mushrooms and then beef with some spices. When beef was cooked i added half of the salsa and let it simmer for a bit. Becasue everything was cooked I had to figure out a way to soften the peppers (as this would have happend over the hour they were in the oven). So I just boiled some water and tossed them in for around 3 minutes. After draining them I stuffed them put the rest of the salsa on top and heated them up for about 10-15 minutes. It was yummy. Maybe next time I'll try it the way the recipe says:) Read More
(27)
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Rating: 5 stars
10/07/2007
Instead of meat we cooked veggie burgers (morningstar garden veggie patties) and crumbled them up (no egg needed). These were wonderful with Newman's black bean & corn salsa a little tomato juice and some corn! We also roasted our peppers with olive oil for 20 minutes and sauteed the onions with Pam before stuffing. Thanks for the great recipe!! Read More
(24)
Rating: 4 stars
01/12/2007
...I used leftover taco meat and brown rice. Just mixed with a handful of grated cheddar and a little salsa (forgot the egg). Prepared 2 green peppers by cutting from top to bottom...removed the seeds boiled for 3 mins and drained...Once stuffed I spooned a little extra salsa on top covered with foil and baked for 30 mins...topped with more grated cheddar and back into the oven until melted. VERY flavorful! I served with corn on the cob (just threw them in the same pot of water I cooked my peppers in) and tortilla chips. Great way to use up that leftover taco meat..Thanks Lisa M for a great dinner idea. Read More
(21)
Rating: 2 stars
07/08/2007
Quick to put together but I wouldn't say it is tasty. I found it lacked flavour. Read More
(15)
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