Community Recipe
from [Schurle]
Stuffed Peppers - Mexican

Stuffed Peppers - Mexican

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

  • Yield: 6 servings


  • 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


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

In a skillet, brown ground beef, celery and onion until meat in no longer pink. Drain excess grease.

Stir in rice, 1 cup of salsa, green chilies, chili powder and salt. spoon mixture into peppers.

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.

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Stuffed Peppers - Mexican recipe