Salsa Stuffed Peppers Recipes

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MEXICAN-STYLE STUFFED PEPPERS



Mexican-Style Stuffed Peppers image

We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. -LaDonna Reed of Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped celery
2 teaspoons chili powder
1/4 teaspoon salt
1 tablespoon canned chopped green chiles
1-1/4 cups salsa, divided
3 cups cooked rice
6 medium sweet red or green peppers
1/4 cup water
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 506mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SALSA CHICKEN PEPPERS



Salsa chicken peppers image

A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 50m

Number Of Ingredients 9

140g Camargue red rice
4 large red peppers
oil , for brushing
270g jar hot salsa (we used Discovery)
200g chopped cooked chicken
200g can red kidney beans , drained
40g grated mature cheddar
20g pack coriander , chopped
lime wedges, to serve

Steps:

  • Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
  • Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.

Nutrition Facts : Calories 370 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.65 milligram of sodium

EASY SANTA FE STYLE STUFFED PEPPERS



Easy Santa Fe Style Stuffed Peppers image

Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 7

1 cup Minute® Brown Rice, uncooked
Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups thick and chunky style salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 425 degrees F.
  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  • Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 46.6 g, Cholesterol 107 mg, Fat 26.5 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 13.3 g, Sodium 924.2 mg, Sugar 9.3 g

SALSA STUFFED PEPPERS



Salsa Stuffed Peppers image

I found this recipe on line and then proceed to loose it. I made it last night and wanted to post it before I forgot what I did. It is a nice spicy stuffed pepper dish. This dish also makes a nice make ahead meal. Please see note below.

Provided by PaulaG

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

4 large red bell peppers, cut in half, ribs and seeds removed
1/2 lb ground turkey
1 large onion, chopped
1 -2 tablespoon taco seasoning
2 cups cooked rice (Leftover rice works well in this recipe.)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup corn
1 -2 cup salsa
cheddar cheese, grated

Steps:

  • Preheat oven to 375 degrees.
  • Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
  • While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
  • Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
  • Serve with a nice tossed salad for a complete meal.
  • Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

FIESTA STUFFED PEPPERS



Fiesta Stuffed Peppers image

I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking.

Provided by Lisa Meece

Categories     Appetizers and Snacks     Tapas

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup cooked long-grain white rice
1 ½ pounds lean ground beef
1 onion, finely chopped
1 egg
½ teaspoon salt
1 ¾ cups salsa, divided
1 orange bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red bell pepper, halved and seeded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
  • Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

Nutrition Facts : Calories 302.3 calories, Carbohydrate 13.9 g, Cholesterol 108.5 mg, Fat 15.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 6 g, Sodium 716.8 mg, Sugar 4.9 g

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Top Asked Questions

What to make with Mexican stuffed bell peppers?
Mexican Stuffed Bell Peppers are made without rice for a healthy and low-carb weeknight dinner recipe! Ground beef flavored with salsa and taco seasoning is stuffed in peppers, topped with shredded cheese, and then baked in the oven. Enjoy the best Mexican flavors by topping this easy dish with salsa, guacamole, and sour cream.
How to make stuffed peppers for Taco Night?
Easy Taco Stuffed Peppers - these Mexican stuffed peppers are a fun twist on a classic! Taco meat, black beans, corn, salsa and more. If you love taco night these are going to be a huge hit! Arrange sliced peppers in a 13x9 inch baking dish. In a large skillet brown ground beef over medium high heat. Once broken up and cooked through drain any fat.
How do you make stuffed peppers with cheese?
Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish. Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese.
How long do you cook stuffed bell peppers?
Cut bell peppers in halves and remove seeds from the bell peppers. Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes. Serve right away while the tops are still covered with melted cheese.

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