Best Mexican Beef Stuffed Peppers Recipes

MEXICAN BEEF-STUFFED PEPPERS

Mexican Beef-Stuffed Peppers image

I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium green or sweet red peppers
1 pound ground beef
1 package (8.8 ounces) ready-to-serve Spanish rice
2 cups shredded Colby-Monterey Jack cheese, divided
1-1/2 cups salsa
1 tablespoon hot pepper sauce
1 cup water
2 tablespoons minced fresh cilantro

Steps:

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

Mexican Beef- and Bean-Stuffed Peppers image

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 1/2 cups Fiber One™ original bran cereal
2 cups Muir Glen™ organic tomato puree (from 28-oz can)
4 medium bell peppers
1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, finely chopped (1/2 cup)
1 cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese (1 oz), if desired

Steps:

Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

Nutrition Facts : Calories 105, Carbohydrate 26 g, Cholesterol 15 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS image

Categories Bake Quick & Easy Low Cal

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups Fiber One® original bran cereal
2 cups Muir Glen® organic tomato puree (from 28-oz can)
4 medium bell peppers
1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, finely chopped (1/2 cup)
1 cup Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese (1 oz), if desired

Steps:

1. Heat oven to 350ºF. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes. 2. Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish. 3. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers. 4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.