Bea's Stuffed Peppers

Prep Time
Cook Time
Ready In

"This a recipe I make quite often. It is so easy to put together and enjoyed by everyone in this household. If gluten intolerant make sure you are using gluten free taco seasoning."

Original recipe yields 8 servings


  • Serving Size: 1 (380 g)
  • Calories 479.7
  • Total Fat - 11.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 55.8 mg
  • Sodium - 1885.9 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 23.4 g
  • Sugars - 8.5 g
  • Protein - 32.7 g
  • Calcium - 229.7 mg
  • Iron - 8 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.5 mg

Step 1

Place the ground beef, onion, jalapeno peppers, taco seasoning and 1 cup of water in a large skillet; cook over medium high heat, until juices have reduced and meat is cooked.

Step 2

In the meantime, slice the tops off the peppers and remove the seeds and ribs.

Step 3

Place the peppers in a large pot and cover with water, bring to a boil and continue to boil for 4 to 5 minutes; drain the peppers and set aside. (if you prefer a crispy pepper, omit this step)

Step 4

When meat is ready add the rice and beans and mix well.

Step 5

Place the peppers in an oven-proof baking dish that has been coated with non-stick spray and fill them with the meat mixture.

Step 6

Push the meat mixture down with a spoon making a well in the middle.

Step 7

Fill this well with a couple of spoonfuls of salsa sauce and top with shredded cheese.

Step 8

Cook uncovered for 30 minutes in a preheated 350 degree Fahrenheit oven.

Step 9

Remove from oven and serve.

Tips & Variations

No special items needed.



I really like this version of stuffed peppers especially for the fact that it is super easy to put together and that it is delicious. To save time, I decided to skip the parboiling step and found that it was fine but I'm going to try parboiling them next time. Thank you QueenBea for sharing.

review by:
(16 Jan 2016)


Delicious! We loved this Mexican version of stuffed peppers...I didn't par boil mine...we like the crunch of the pepper...I just cooked them an extra 5 minutes for them to be perfect...hubby put some sour cream on his...I just sprinkled some cilantro on mine...this is a that it's packed full of fiber...made for "For Your Consideration" tag game...

review by:
(1 Jan 2016)

dienia b

really good peppers mine fell over sorry ,but tasted great

review by:
(26 Oct 2015)


Alas, when I cut into my peppers, 2 of the 4 had yucky stuff at the bottom. So I just parboiled the peppers and then cut the peppers in large chunks and just added them to the mixture. I put 4 spoonfuls of salsa on the surface of the ingredients in the pot, sprinkled with shredded cheddar, put the cover back on and let the whole this sit for a few minutes and let the cheese melt. Worked great! Will make again, for sure!

review by:
(11 Oct 2015)


Very good stuffed peppers. I skipped the salsa but otherwise made as directed. I had a real lot of filling so filled 7 peppers (3 for the freezer) and a casserole filled with the meat/rice mixture. Perfect for a day when I don't want to cook! Thanks for sharing this delicious recipe which is a little different from the usual.

review by:
(10 Oct 2015)

Daily Inspiration

We enjoyed these stuffed peppers very much -- a nice change from the traditional ones all covered in tomato sauce. Loved the combination of ingredients; especially the taco seasoning and kidney beans. Next time I'll probably cook the peppers a little longer, but otherwise wouldn't change a thing. : )

(1 Oct 2015)