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Mexican Stuffed Peppers

Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. In this no-fuss recipe, precooking the bell peppers is not necessary. Skill Level: Intermediate

20 min Prep
75 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 327
Protein 28.8g
Total Carbohydrates 21.1g
Dietary Fiber 3.8g
Net Carbohydrates 17.3g
Sugar 8.4g
Total Fat 13.4g
Saturated Fat 5.6g
Trans Fat 0.6g
Cholesterol 83.0mg
Sodium 853.8mg
SmartPoints® 7.0


  • 4 red bell peppers
  • 1 1/2 pounds lean ground beef (10% fat)
  • 1 cup chopped onion
  • 1 cup cooked brown rice
  • 1 cup salsa, divided in half
  • 1 packet McCormick Taco Seasoning Mix
  • 15 ounces canned tomato sauce
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup tortilla chips, coarsely crushed


  1. Preheat the oven to 400 ┬░F.
  2. Cut the tops off the bell peppers. Remove the seeds and membranes. Rinse. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. Set aside.
  3. Brown the ground beef and onion in a large skillet on medium-high heat. Drain the fat.
  4. Add the rice, half of the salsa and the seasoning mix, then combine until well blended.
  5. Stuff the peppers with the beef mixture.
  6. Place the stuffed peppers upright in a 9-inch square baking dish.
  7. Mix the tomato sauce and remaining salsa in a medium bowl and pour sauce over the stuffed peppers.
  8. Cover tightly with foil. Bake 35 to 45 minutes, or until peppers are tender.
  9. Remove foil. Sprinkle the stuffed peppers with the cheese and tortilla chips.
  10. Bake 5 minutes longer, or until cheese is melted.
  11. Cut the stuffed peppers in half.
  12. Spoon any sauce from the baking dish over each half to serve.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company