Stuffed Peppers – Mexican-style

Taco flavoured beef mince and rice stuffed into capsicum halves are baked to perfection for this wonder snack or even a main meal with a salad on the side.

Stuffed Peppers - Mexican-style
Serves: Makes 8 halves
Prep time: 
Cook time: 
Total time: 
  • 4 medium - large red peppers (bell peppers)
  • 700 g lean beef mince (ground beef)
  • 1 cup chopped onion
  • 1 cup cooked rice
  • 1 cup salsa picante, divided
  • 3 tablespoons taco seasoning mix
  • 2 cups basic pasta sauce
  • ½ cup shredded cheddar cheese
  • ¼ cup coarsely crushed tortilla chips
  1. Preheat oven to 200°C. Cut off the tops of the peppers. Remove seeds and membranes and rinse peppers. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. Set aside.
  2. Brown the beef mince and onion in large skillet on medium-high heat. Drain off any fat then add the cooked rice, ½ cup of the salsa and taco seasoning mix; mix until well blended.
  3. Stuff peppers with beef mixture. Place stuffed peppers upright in 23 cm square baking dish. Mix tomato sauce and remaining ½ cup salsa. Pour over stuffed peppers. Cover tightly with foil.
  4. Bake 35 - 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese and tortilla chips. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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