Mexican Style Stuffed Bell Peppers

Janet Scott


My husband created this years ago! He was tinkering in the kitchen and started something that ended up really wonderful! I have noticed these in a few places and wondered if they got it from him! LOL
As easy as it is, it's absolutely wonderful. Made these tonight and will have them again tomorrow. YUMBO!

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★★★★★ 4 votes
6 - 8
35 Min
30 Min


whole green bell peppers, sliced in half and cleaned out.
2 lb
ground beef
3 c
cooked rice
1 large
yellow onion, diced
1 large
28oz can green enchilada sauce (i use mild)
1 1/2 c
shredded mexican style graded cheese (more or less, however much you want)
re-fried beans (optional side)


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1In a large sauce pan cook your ground beef.
After cooked drain off grease.

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2Add your diced onion and saute in the ground beef until onion is translucent (tender).

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3Add your rice to the beef.

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4Pour in your enchilada sauce. heat together then place on simmer.

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5Fill another saucepan 2/3 with water, take your cleaned and sliced bell peppers and boil them for 5 minutes. do not overload your sauce pan.

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6as you cook your peppers, turn them upside down on a paper towel to drain.

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7spray a large casserole dish (9x13) with olive oil spray. (an spray will work, this is what we use)

Place your peppers inside the dish.

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8Start filling your peppers.

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9Place in your oven at 300 degrees for about 20 to 30 minutes.
Take your dish out and top each pepper with the graded cheese.
Place back in the oven until cheese melts.

10You will have plenty extra filling made up to make more. I put the leftover filling in the frig for another night or prepare more and freeze them up for another dinner!