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Mexican-Style Stuffed Bell Peppers

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Mexican-Style Stuffed Bell Peppers
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Makes: 6 servings adjust
You can make this Mexican Style Stuffed Peppers dish spicy or mild depending on the level of heat that’s in your salsa. Make these peppers ahead of time for an easy weeknight dinner.



  • 1 box Spanish Rice Mix, near east brand preferred

Step 1

Prepare rice according to package directions. When done, fluff and leave uncovered to cool a bit.


  • 6 medium Green Bell Pepper, can use any color

Step 2

Bring a large pot of water to a boil. Cut the tops off of the peppers. Remove and discard seeds. Submerge the peppers in the boiling water for 5 minutes to blanch them. Remove and set aside.


  • 1 12 pounds Lean Ground Beef
  • 12 cup Onion, chopped
  • 2 teaspoons Chili Powder
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper
  • 12 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin

Step 3

In a non-stick skillet, cook the beef, onion and spices until meat is no longer pink. Drain accumulated fat.


  • 1 can Canned Mild Green Chili Peppers
  • 1 12 cups Salsa, mild, medium or hot depending on your taste
  • 12 can Black Beans, drained
  • 1 cup Frozen Corn, more or less to taste

Step 4

Stir the chili peppers, salsa, cooled rice from step 1, frozen corn and the black beans into the meat mixture. Can use more or less salsa according to taste. I just added the salsa last until the mixture was moist enough for my taste. I used a mix of half mild and half medium heat salsa and it was just enough spice for me.

Step 5

Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray.

Step 6

Fill peppers with meat mixture and place in the 9x13 pan.

Step 7

Add 1/2 cup water to the pan. Cover tightly with foil and bake for 45-50 minutes or until peppers are tender.


  • 1 cup Shredded Mexican Blend Cheese, or to taste

Step 8

Uncover; sprinkle with cheese and return to oven. Bake for a few minutes more until the cheese is melted.
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