These peppers are a story of pre-prepped ingredients. The first time I made them using pre-diced onions, frozen rice and jarred salsa, I couldn’t believe how quickly they came together! For some reason, I always thought of stuffed peppers as a complex meal but this recipe couldn’t be farther from the case.
Even better, this recipe makes enough filling for six servings. So if you’re only serving two adults at a time (with a little extra set aside for the kiddos) you can freeze the remainder of the filling into two additional portions for even faster prep next time around. Score!
Cooked rice might just about be my favorite pre-prepped ingredient out there. One of the greatest ironies of my culinary life is that – despite my name – I am really terrible at cooking rice! I don’t know what it is. It always ends up burned or too sticky. Plus cooking brown rice takes at least 45 minutes – no thanks!
Trader Joe’s makes my favorite pre-cooked rice product, found in the freezer section. But since I can’t always make it to Trader Joe’s, I’ve also used the kind that comes in shelf-stable bags.
And even though chopping one onion isn’t that time consuming, some weeknights it’s just such a relief to toss in onions that are already diced.
Since my daughter can’t exactly use a knife and fork yet to dig into her own stuffed pepper, I gave her some of the filling and extra slices of bell pepper on the side. She likes the filling best with cheese and sour cream mixed in (who can blame her!)
To freeze the extra, I put three cups of filling into quart-sized bags and lay them flat to freeze so they’ll defrost quickly. You can also seed and stuff the peppers the night before you plan to bake these.
Mexican Stuffed Peppers
- 1 lb lean ground beef or turkey
- 1 large onion diced or 2 cups of pre-diced onion
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 1/2 tsp salt*
- 4 cups cooked brown rice
- 2 cups (1 16 oz. jasalsa
- 2-6 green bell peppers**
- Shredded cheddar cheese
- Chopped cilantro optional
- Sour cream optional
1Preheat oven to 375F and grease a baking dish.
2Slice bell peppers in half from top to bottom and scoop out the pulp and seeds inside. Set aside.
3In a large pot, heat olive oil over medium high heat. Add ground meat and onions. Stir the mixture often so the meat browns evenly and the onions soften, about five minutes.
4Turn off heat. Add cooked rice (no need to defrost if frozen), taco seasoning, salsa and salt, stir to combine.
5Scoop 3/4 cup of filling into each pepper half and place them in the baking dish.
6Top with 1-2 tbsp. shredded cheese per pepper. Bake for 40 minutes.
7Optional: Top with chopped cilantro and serve with sour cream.
*Adjust salt to taste according to how salty your taco seasoning is.
**This recipe makes enough filling for six peppers. I like to make two peppers at a time and freeze the remainder of the filling for two future meals.