Tuesday 18 February 2014

Stuffed Peppers

These are so easy to put together and taste awesome!

1 pound lean ground beef
1 onion chopped
1 jalapeno pepper, finely diced
1 (30 gram) envelope taco seasoning (I use Old ElPaso)
2 cups cooked rice
1 (19 oz) can red kidney beans, drained and rinsed
8 bell peppers
salsa sauce
cheddar cheese, shredded

Place the ground beef, onion, jalapeno peppers, taco seasoning and 1 cup of water in a large skillet; cook over medium high heat, until juices have reduced and meat is coated.
In the meantime, slice the tops off the peppers and remove the seeds and ribs.
Place the peppers in a large pot and cover with water; bring to a boil and continue to boil for 4 to 5 minutes.
Drain the peppers and set aside.
When meat is ready add the rice and beans and mix well.
Place the peppers in an oven-proof baking dish that has been coated with non-stick spray and fill with the meat mixture.
Push the meat mixture down with a spoon making a well in the middle.
Fill this well with a couple of spoonfuls of salsa sauce and top with shredded cheese.
Cook uncovered for 30 minutes in a preheated 350 degree Fahrenheit oven.


  1. Nice change of pace for stuffed peppers. I halved the peppers as hubby isn't overly fond of bell peppers. Worked out really well. Served along with sour cream on the side. Nancy for FYC


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