Comida Kraft
Recipe Box

Mexican Stuffed Peppers for Two

No referer *
Prep Time
30
min.
Total Time
1
hr.
10
min.
Servings

2 servings

Watch now to see how to cook Mexican Stuffed Peppers for Two! Add a zip of flavor to these stuffed peppers for two with chunky salsa and taco seasoning!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
  • Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
  • Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Variation

Prepare using extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Special Extra

Garnish with 2 Tbsp. chopped fresh cilantro before serving.

How to Prevent Peppers from Tipping Over in Baking Dish

Use sharp knife to cut a thin slice off bottom of each pepper before standing in baking dish to fill.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 560
Total fat 28g
Saturated fat 14g
Cholesterol 105mg
Sodium 980mg
Carbohydrate 42g
Dietary fiber 6g
Sugars 9g
Protein 35g
% Daily Value
Vitamin A 130 %DV
Vitamin C 180 %DV
Calcium 35 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very good and a nice change from regular stuffed green peppers. Very good and a nice change from regular stuffed green peppers. My husband has requested I make them again. I used prepared Spanish rice since my husband is not a big fan of white rice. The spanish rice has a can of diced tomatoes in it,so did not add the tomatoe the recipe called for. Hint: Prep the peppers and then pre-cook them in boiling water for about 5 minutes before stuffing them. This will cut down on extra baking time waiting for the peppers to get done.
Date published: 2012-09-16
Rated 5 out of 5 by from I used the precooked Spanish rice, used left over salsa and enchilada sauce and mixed some cheese... I used the precooked Spanish rice, used left over salsa and enchilada sauce and mixed some cheese into the meat mixture, used canned tomatoes with jalapenos, added jalapenos o top and more enchilada sauce cooked 40 minutes than added more cheese on top
Date published: 2013-09-14
Rated 5 out of 5 by from Love it! Love it! Love it! The only thing I change is I mix the salsa in with the meat mixture before spooning it into peppers. I've made this several times and it has so much flavor. I have used red and green peppers. Not much difference. Great recipe!
Date published: 2012-03-22
Rated 4 out of 5 by from These were very good. These were very good. I used all the meat, doubled everything else and made 4 stuffed peppers so we would have leftovers to carry in our lunches. We had sour cream and guacamole on the side. These will be made again.
Date published: 2013-11-05
Rated 3 out of 5 by from Pretty good; moist, tender peppers; next time I would add some salsa to the meat mixture and less... Pretty good; moist, tender peppers; next time I would add some salsa to the meat mixture and less water for more spice. Used green peppers ILO red because the red ones were pretty sad looking at the store.
Date published: 2012-06-20
Rated 5 out of 5 by from I made this for my family and doubled the ingredients, so I made 8 of them., everyone really enjoyed... I made this for my family and doubled the ingredients, so I made 8 of them., everyone really enjoyed this dish and we all are looking forward to having it again!! Thank You
Date published: 2012-03-09
Rated 4 out of 5 by from Very good. Very good. A lot of steps. I used green peppers that I had just purchased at a farmers market. Had it together with fresh corn on the cob. I'll make this again.
Date published: 2013-08-04
Rated 5 out of 5 by from Fantastic.....so incredibly good. Fantastic.....so incredibly good. We made the full batch for4.....ate the second 2 the next night. So good. Can't wait to make them again
Date published: 2015-01-20
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