How to Make Stuffed Mexican Peppers - A Step-by-Step Guide

If you're a fan of Mexican cuisine and love experimenting with different flavors, then stuffed Mexican peppers are a must-try recipe. This dish is a delicious combination of bell peppers filled with a savory mixture of ground meat, rice, cheese, and a variety of spices, creating a mouthwatering and satisfying meal that is perfect for any occasion.

Stuffed Mexican peppers are not only a crowd-pleaser, but they are also incredibly versatile. You can customize the filling to suit your ta...

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Ingredients

  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • ¾ cup water
  • 2 teaspoons chili powder
  • ½ cup cooked rice
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • 3 large red bell peppers
  • 6 (1 inch) cubes Colby-Jack cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    322 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 73mg
    • Sodium: 1182mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 21g
    • Vitamin C: 111mg
    • Calcium: 27mg
    • Iron: 3mg
    • Potassium: 598mg