Stuffed Mexican Peppers Recipe || My Recipe Time

Stuffed Mexican Peppers Recipe

Stuffed Mexican Peppers Recipe || My Recipe Time I tried many stuffed Mexican recipes and finally I got this recipe and i must say it is the best recipe ever for me and I am going to share today with all of you and you must try if you are big fan of peppers.

Stuffed Mexican Peppers Recipe

Prep:15 mins

Cook:1 hr

Total:1 hr 15 mins


Yield:6 servings


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


Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Stuffed Mexican Peppers

Servings Per Recipe: 6

Calories: 321.8

% Daily Value *

Protein: 21.2g

43 %

Carbohydrates: 17.3g

6 %

Dietary Fiber: 3.1g

12 %

Sugars: 7.1g

Fat: 18.5g

28 %

Saturated Fat: 9.9g

49 %

Cholesterol: 73mg

24 %

Vitamin A Iu: 3089.1IU

62 %

Niacin Equivalents: 7.5mg

58 %

Vitamin B6: 0.5mg

31 %

Vitamin C: 110.5mg

184 %

Folate: 59.2mcg

15 %

Calcium: 26.6mg

3 %

Iron: 2.7mg

15 %

Magnesium: 35.6mg

13 %

Potassium: 598.4mg

17 %

Sodium: 1182.2mg

47 %

Thiamin: 0.1mg

15 %

Calories From Fat: 166.1


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Nutrient information is not available for all ingredients. Amount is based on available nutrient data.


Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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