Mexican Stuffed Peppers Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Replace the ground beef with lentils for a vegetarian option. This substitution adds more fiber and plant-based protein to the dish, making it a healthier option.
Replace the white rice with quinoa for a gluten-free option. This substitution adds more nutritional value to the dish, making it a healthier option.

Variations

Vegetarian Variation Replace the ground beef with 1 (15 ounce) can of black beans, drained and rinsed. Increase the chili powder to 1 tablespoon and add 1 teaspoon of ground cumin. Omit the salt.

Mexican Variation Replace the ground beef with 1 (15 ounce) can of corn, drained and rinsed. Increase the chili powder to 1 tablespoon and add 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Add 1/2 cup of chopped fresh cilantro and 1/2 cup of chopped red onion. Omit the salt.

Serve with

Mexican Street Corn Salad: This delicious salad is the perfect side dish to accompany Mexican Stuffed Peppers. It is a flavorful combination of sweet corn, creamy mayonnaise, salty cotija cheese, and a hint of lime juice. The crunchy, salty, and tangy flavors will complement the peppers perfectly.

Mexican Rice: This flavorful side dish is the perfect accompaniment to Mexican Stuffed Peppers. It is a simple combination of cooked white rice, onions, garlic, tomatoes, and spices. The combination of flavors makes a delicious and filling side dish that will complement the peppers perfectly.