Mexican Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 334.6
  • Total Fat: 11.4 g
  • Cholesterol: 65.0 mg
  • Sodium: 3,975.7 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Mexican Stuffed Peppers calories by ingredient

Number of Servings: 4


    4 Peppers (Green Bell or Poblano)
    1 Pound Lean Ground Beef
    1 Cup Brown Rice (easy microwave cup works)
    1/2 Cup Picante sauce
    1/2 Large Spanish Onion
    2 Tbsp of Southwestern Essence
    1 Tbsp of EVOO
    1 Small Can of Green Chiles
    2 tsp salt
    1 tbsp of garlic powder


Preheat the Oven to 350.

Cut the tops off of the peppers and remove the seeds, membranes and carve out some of the interior ribs.

Put Olive Out in a pan and sauté the onions and green chiles until tender. Break up the ground beef into the onion/chile mixture. Add the Southwestern seasoning, salt, and garlic powder. Cook until the meat is brown. Add the picante sauce (you can add more if you want). Once that is heated, add the cooked rice. [I use the 1 minute microwave cups - they are fast and easy.]

Spoon the meat mixture into the peppers. It should fill four good sizes peppers. Any pepper will work. I found poblano peppers to be great, but harder to stuff. They have more flavor than bell, which stuff better. Put the peppers into a shallow baking dish and cook at 350 for about 30 minutes - until the peppers get soft, but are still standing.

Makes 4 servings - one pepper each.

Number of Servings: 4

Recipe submitted by SparkPeople user UCFERRET.