How To Make Mexican Stuffed Peppers
These hearty stuffed peppers makes the perfect belly-filling meal! They’re packed with mouthwatering beef, rice, and tomatoes for a more flavorful dish.
Preheat the oven to 375 degrees F.
Wash and seed the bell peppers, then cut them in half from top to bottom.
Place the bell peppers in a greased 9 x 13-inch baking dish. Set aside.
Brown the ground beef, onion and garlic. Drain any fat from browning.
Stir in the chili powder, cumin, diced tomatoes, and ⅔ cup of the enchilada sauce.
Let simmer for 2 to 3 minutes.
Remove from the heat, then stir in the cooked rice.
Divide the beef mixture into the pepper halves.
Top with the remaining enchilada sauce and cheese.
Bake uncovered for 30 to 35 minutes or until the peppers are cooked and the cheese is melted.
Top with desired taco toppings, serve, and enjoy!
- Calories: 959.03kcal
- Fat: 46.20g
- Saturated Fat: 21.61g
- Trans Fat: 2.12g
- Monounsaturated Fat: 15.86g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 88.58g
- Fiber: 3.34g
- Sugar: 6.05g
- Protein: 43.52g
- Cholesterol: 147.83mg
- Sodium: 545.85mg
- Calcium: 498.01mg
- Potassium: 756.87mg
- Iron: 4.08mg
- Vitamin A: 385.13µg
- Vitamin C: 153.99mg
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