You can make this Mexican Style Stuffed Peppers dish spicy or mild depending on the level of heat that’s in your salsa. Make these peppers ahead of time for an easy weeknight dinner.
Mexican Style Stuffed Peppers
You can make this Mexican Style Stuffed Peppers dish spicy or mild depending on the level of heat that's in your salsa.
- 6 medium green or sweet red peppers
- 1 - 1-1/2 pounds lean ground beef
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Mexican oregano
- 1 teaspoon cumin
- 2 tablespoons chopped green chilies
- 1-1/4 cups salsa, divided
- 3 cups cooked white rice
- 1 cup shredded reduced fat Mexican blend cheese
- Preheat oven to 375 degrees.
- Cut tops off peppers and discard; remove seeds.
- Place in a 9x13-inch baking dish coated with nonstick cooking spray and set aside.
- In a nonstick skillet, cook the beef, onion, celery and spices until meat is not longer pink.
- Stir in the chilies, 1 cup salsa, and rice.
- Fill peppers.
- Add 1/4 cup water to the dish.
- Cover with foil and bake 45 to 50 minutes.
- Uncover; sprinkle with cheese and top with remaining salsa.
- Bake 2 to 3 minutes longer or until cheese is melted.
This is a LBC original!
Have leftover meat?
Make mini burritos for a quick snack.
Store them in the freezer for a last minute meal.
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