For a vegetarian option, substitute the ground beef with 1 (15-ounce) can of black beans, rinsed and drained, or a package of plant-based ground meat. Feel free to experiment with different types of cheese or add a dollop of sour cream or guacamole on top before serving. To add a spicy kick, incorporate a pinch of cayenne pepper or a diced jalapeño into the ground beef mixture.
Mexican Stuffed Peppers
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS106
Embark on a culinary adventure with these vibrant Mexican Stuffed Peppers! Bursting with savory ground beef, fragrant rice, and a medley of classic south-of-the-border flavors, these peppers are topped with melted cheese and crunchy tortilla chips for a delightful textural contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol85 mg
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Fiber6 g
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Protein31 g
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Saturated Fat17 g
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Sodium1492 mg
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Sugar8 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepHeat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
03
StepHeat vegetable oil in a separate skillet over medium heat; cook and stir rice in hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover the skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture until well combined.
04
StepSpoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
05
StepBake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
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Merritt Kub
Apr 4, 2025Super easy to make and a big hit at my dinner party!
Demetrius Stromanhickle
Feb 14, 2025The rice was a little mushy. I think I'll reduce the amount of water next time.
Beth Schneider
Nov 28, 2024Could I prepare these in advance, then bake them later?
Kiera Nienow
Nov 19, 2024My family loved these. I used ground turkey and it was just as good.
Ben Harber
Oct 26, 2024These are so much better than traditional stuffed peppers!
Jaclyn Kassulkebode
Sep 8, 2024Yes, you can assemble the peppers ahead of time and store them in the refrigerator until you're ready to bake them. Add about 10-15 minutes to the baking time if they're cold from the fridge.
Annamae Beahan
Aug 25, 2024I added a can of black beans to the filling for extra protein and fiber.
Virgil Daniel
Jul 29, 2024Absolutely delicious! The tortilla chips added a fantastic crunch.
Bret Bosco
Jul 6, 2024I thought the taco seasoning was a bit too salty. Next time, I'll use less.