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4.75 from 4 votes

Mexican Stuffed Peppers

Incredibly cheesy, juicy and delicious Mexican Stuffed Peppers with a beef and rice mixture! So good and so easy to make. Total comfort food and a very satisfying meal!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 6
Calories: 522kcal

Ingredients

  • 1 pound ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoon taco seasoning
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 cup rice cooked
  • 2 cups salsa
  • 3 large bell peppers cut in half through the stem, seeded
  • 8 ounce cheddar cheese shredded
  • 1 tablespoon parsley for garnish

Instructions

  • Preheat the oven: To 375 F degrees.Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
  • Prepare the mixture: In a large skillet brown the ground beef, onion and garlic. Drain any fat if necessary. Season with taco seasoning, salt and pepper. Add the rice and 1/2 cup of the salsa then stir well. Scoop the mixture into the bell pepper halves and top with remaining salsa and half the cheese evenly over each pepper.
  • Finish the dish: Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover, top each pepper with remaining cheese and bake for an additional 5 minutes or until the cheese melts. 
  • Garnish and serve: Garnish with fresh parsley and serve with sour cream or guacamole

Notes

Leftovers: Refrigerate the peppers in an airtight container. Properly stored, cooked peppers will last for 3 to 5 days in the refrigerator.
Freeze Unbaked: Freeze the unbaked peppers (without cheese), then thaw them in fridge for 24 hours. Bake the peppers once thawed. Once ready, add the cheese as above.
Freeze Baked: After removing from the oven, allow to cool slightly before placing them in the freezer. Store in freezer Ziploc bags they are good for 3-4 months.

Nutrition

Calories: 522kcal | Carbohydrates: 39g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1071mg | Potassium: 739mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3498IU | Vitamin C: 110mg | Calcium: 335mg | Iron: 3mg