Mexican Stuffed Peppers Recipe

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Mexican Stuffed Peppers

Mandy Warren


These peppers are as colorful as they are delicious! And, as always, you can customize it to suit you. If you prefer more heat, you can use a hotter variety of pepper. If you want to substitute brown rice, you can. (Just adjust the cooking time!) These are also a great way to get picky people to eat their veggies.

pinch tips: How to Use a Meat Thermometer





10 Min


45 Min


bell peppers, large (any color)
1 lb
ground beef
1 pkg
taco seasoning mix
red onion, large, diced
carrot, large, shredded
1 clove
garlic, minced
1 can(s)
tomatoes (28 oz.) (with chilies, optional)
1 Tbsp
brown sugar
1/2 c
long grain rice, uncooked
jalapeno pepper, seeded and diced (optional)

Directions Step-By-Step

Prep first: Dice/shred/mince vegetables. Cut tops off of bell peppers; set aside. Remove seeds.
Cook whole peppers in boiling water for 2-3 minutes until crisp-tender. (You don't want them mushy!) Carefully remove with tongs and place upside down on a towel to drain.
While peppers are cooking, remove stems from tops and dice the remaining pepper tops.
In a large skillet, brown the ground beef over medium heat. When no longer pink, add the taco seasoning and cook and stir until slightly thickened. (If in doubt, follow pkg. directions.)
When thickened, add onion, carrot, garlic, pepper tops, and jalapeno; saute until tender.
When tender, add tomatoes, rice, and brown sugar. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Give it a quick stir, and stuff into peppers!

About this Recipe

Course/Dish: Beef
Regional Style: Mexican