Mexican Stuffed Peppers
User Reviews
5
Mexican Stuffed Peppers
Description
This recipe layers lean ground beef seasoned with taco spices and cooked rice inside halved and de-seeded bell peppers. The beef is browned to develop a rich crust, adding texture and depth before mixing with the seasoning and rice for a balanced filling. Half of the salsa is combined into the meat which infuses moisture and mild acidity.
The stuffed peppers are then covered and baked at 350°F until the pepper halves soften and the filling is heated through. Uncovering the peppers near the end and adding shredded cheddar cheese allows it to melt and slightly brown, adding creaminess and a sharp finish.
Served as an individual portion per pepper half, this meal provides a convenient, balanced option combining protein, grains, and vegetables. It’s well suited for family dinners or meal planning with a familiar Mexican seasoning profile.
Precise serving size is one stuffed pepper half, with six servings total from this recipe.
Ingredients
- 1 pound ground beef lean
- 2 tablespoons taco seasoning , (one packet) or 2-3 tablespoons homemade
- 1 cup rice , cooked
- 2 cups salsa , divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 bell pepper split in half through the stem, and de-seeded
- 8 ounces cheddar cheese divided, shredded
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (cast iron browns meat very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 percent of the beef, or so.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Drain the fat, add the taco seasoning and stir.
- Add in the cooked rice and half the salsa. Stir.
- Scoop the mixture into the bell pepper halves and top with the remaining salsa and half the cheese.
- Bake for 45 minutes in a covered pan.
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Notes
- Each serving consists of one stuffed pepper half, making six servings total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 1131mg | 47% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2737IU | 55% |
| Vitamin C | 78mg | 87% |
| Calcium | 317mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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