Spanish Rice Stuffed Peppers Recipe

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Spanish rice stuffed peppers

Dave Whitford


Easy to prepare and delicious, Great for a party dish to pass or for a summer evening meal. Enjoy with a blackened ale.

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30 Min


1 Hr




6 medium
bell peppers, any color
1 lb
80~85% lean ground beef (or turkey if you prefer)
1 pkg
taco seasoning mix (i prefer old elpaso or orttega)
1 jar(s)
16 0z of pace medium chunky salsa or picante sauce
1 pkg
knorr or zatarans spanish rice
1 can(s)
small can of old elpaso or ortega diced chili peppers (optional)
1 pkg
1 1/2 cup of your favorite type of shredded cheese

Directions Step-By-Step

Wash peppers under running water, remove stem and slice in half from top to bottom. Remove fibers and seeds,re-rinse under cold water, place on foil lined baking pan and set aside.
Pre heat oven to 400 degrees. In a skillet, prepare ground meat according to directions on taco seasoning packet. In a 4~6 qt caserole dish, prepare the rice mix with the full jar of salsa. Rinse jar with no more than 1/3 jar of water and add to rice along with the optional can of green chilis. Cook as directed on package. Don't add extra water.
When the rice and ground meat are done, add the taco meat to the rice and mix thoroughly. Using a large serving spoon, fill each pepper half with the rice and meat mixture, slightly mounding the mix.
Cover peppers with alumnum foil, shiny side down and bake in the preheated oven for 45~50 minutes. Remove foil, cover the pepper well with shredded cheese. (Aprox one heaping tablespoon) and return un covered to hot oven for 10 minutes or until cheese is completely melted.
Save any left over rice and meat mix as a topping for snack crackers.

About this Recipe

Main Ingredient: Beef
Regional Style: Spanish
Other Tag: Quick & Easy
Hashtags: #rice, #PEPPERS