Mexican Stuffed Peppers

Prep Time
Cook Time
1h 20m
Ready In

"This is a great stuffed pepper recipe I found in a local fundraiser cookbook."

Original recipe yields 6 servings


  • Serving Size: 1 (431 g)
  • Calories 420.5
  • Total Fat - 18 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 91.5 mg
  • Sodium - 2014.7 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 6.9 g
  • Sugars - 8.1 g
  • Protein - 32.6 g
  • Calcium - 330.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.1 mg

Step 1

Cut the tops off the peppers and remove seeds.

Step 2

Bring a large pot of water to a boil and boil peppers for 3 minutes; drain and rinse peppers in cold water, gently pat dry and set aside.(Skip this step if you prefer a crunchy pepper)

Step 3

In a large skillet, cook the ground beef, onion and celery over medium heat until meat is no longer pink; drain

Step 4

Stir in the rice, 1 cup of the salsa, chillies, chili powder and salt.

Step 5

Spoon mixture into peppers.

Step 6

Preheat oven to 350 degrees Fahrenheit.

Step 7

Place stuffed peppers upright in a 13” x 9” baking dish coated with non-stick spray.

Step 8

Add 1/4 cup water and bake for 45 minutes, until heated through.

Step 9

Sprinkle with cheese and top with remaining salsa.

Step 10

Bake for a few minutes longer, until cheese is melted.

Step 11

Top with sour cream and sprinkle with chives.

Tips & Variations

No special items needed.


Texas Terrie

Great stuffed peppers that I ended up doubling so I had some left over for freezing. Talk about delicious; they sure are!

review by:
(18 Mar 2020)

Bergy (RIP" Forever in our Kitchen)

Great flavour loaded recipe. I used ground turkey and Havarti Jalapeno cheese. I always cut my peppers across - it's easier to stuff them and they sit easier in the pan. Definately a do again recipe

(25 Sep 2014)


Queenbea your peppers are fantastic, I think it's the addition of salsa and chilies, I threw in some garlic powder to the beef while cooking, this is a rave-worthy recipe that I'm sure sure making again! thanks Queenbea

review by:
(28 Jun 2013)


We loved these Bea! Very tasty recipe! I added some corn from some cobs I needed to use up. That was a great addition. I will make these again! Very quick to whip up too! I wanted to add, we didn't add sour cream or chives as a topping, just more of your wonderful salsa and hot sauce!

review by:
(18 Jun 2013)


Very good stuffed peppers! I loved the combination of flavors. I topped mine with cheese and melted it then added black olives, salsa and Greek yogurt on top. My family thought they were awesome and requested that we have them again quick!

review by:
(14 May 2013)

Sue Lau

Very flavorful and tasty! I made these using fresh poblano peppers for a little bit of a spicier flavor.

review by:
(5 May 2013)