Stuffed Peppers - Mexican

Nutrition (per serving): Calories - 334, Fat - 9g, Sodium - 665 mg, Carbs - 41g, Dietary Fiber - 3g, Protein - 23g

Yield: 6 servings
Community Recipe from


  • 6 green peppers medium
  • 1 pound(s) lean ground beef
  • 1/3 cup(s) onion chopped
  • 1/3 cup(s) celery chopped
  • 3 cup(s) cooked rice
  • 1 1/4 cup(s) salsa divided
  • 1 tablespoon(s) green chilies chopped
  • 2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) salt
  • 1 cup(s) shredded reduced fat chedder cheese


  1. Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.

  2. In a skillet, brown ground beef, celery and onion until meat in no longer pink. Drain excess grease.
  3. Stir in rice, 1 cup of salsa, green chilies, chili powder and salt. spoon mixture into peppers.

  4. Place in baking dish. Add 1/4 cup water. Cover and bake at 350F for approximately 45 minutes or until heated through. Uncover and sprinkle with cheese and salsa. Bake until cheese is melted.
March 2013

This recipe is a personal recipe added by Schurle and has not been tested or endorsed by MyRecipes.

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