Mexican Stuffed Peppers Recipe

Name: Mexican Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 med. peppers; Boiling, salted water; 1 (16 ounce.) can kidney beans; 1/2 pound lean grnd beef; 1 1/4 teaspoon garlic salt; 1 teaspoon chili pwdr; 1 1/3 c. minute rice (instant); 2 c. grated Cheddar cheese; 16 ounce. can stewed tomatoes; 1 teaspoon chili pwdr

Servings: persons

1
Cut peppers in half lengthwise and remove seeds and stem.
2
Cook in boiling, salted water till tender, about 10 min.
3
Drain and set aside.
4
Drain beans, reserving liquid.
5
Add in water to liquid to make 1 1/2 c.. Brown beef; add in garlic salt, 1 tsp.
6
chili pwdr, and measured liquid.
7
Bring to boil; stir in rice.
8
Cover and simmer 5 min.
9
Stir in 1 c. of cheese and spoon meat mix into peppers.
10
Place peppers in 9 x 13 inch pan.
11
Mix stewed tomatoes, kidney beans, and 1 tsp.
12
chili pwdr.
13
Pour over peppers in pan.
14
Sprinkle with remaining cheese.
15
Bake at 350 degrees for about 20 min till warm cheese melts.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 med. peppers, Boiling, salted water, 1 (16 ounce.) can kidney beans, 1/2 pound lean grnd beef, and more.

Yes, Mexican Stuffed Peppers Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!