5 from 168 votes
Mexican Stuffed Peppers
Mexican Stuffed Peppers are bell peppers filled with a seasoned mixture of ground beef, salsa, onions, and rice, baked until tender and topped with melted cheese. The filling draws on classic Mexican spices like chili powder and cumin, delivering a savory, slightly spicy profile. Lightly pre-cooking the peppers ensures a soft texture while maintaining their shape, making these stuffed peppers a satisfying main course.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
Calories:
399 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 6 bell pepper stems and tops removed, then seeded and
- 1 pound ground beef 90% lean
- 1 onion chopped, about 1 ½ cups, medium
- 24 ounce salsa restaurant style, jarred
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup long grain white rice
- 2 cups water
- ½ teaspoon kosher salt
- 1 cup cheese Mexican blend or cheddar, shredded
- 2 tablespoons cilantro chopped
- ¼ cup sour cream , optional
Instructions
- Preheat the oven to 350 degrees F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in ¾ of the chopped cilantro, reserving some for garnish.
- While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
- Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
- Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you’d like, and serve.
Cup of Yum
Notes
- Use various colored bell peppers for an appealing presentation.
- Select salsa with preferred spiciness to control heat levels.
- Pre-softening peppers prevents overly firm or crunchy texture after baking.
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
42g
(14%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
69mg
(23%)
Sodium
1185mg
(49%)
Potassium
919mg
(20%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
4564IU
(91%)
Vitamin C
155mg
(172%)
Calcium
175mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 1185mg | 49% |
| Potassium | 919mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 4564IU | 91% |
| Vitamin C | 155mg | 172% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.