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Mexican Stuffed Peppers

Mexican stuffed peppers are the perfect comfort food, blending savory seasoned beef, tender bell peppers, and a rich, flavorful ranchero sauce.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main
Cuisine: Mexican
Keyword: Comfort Food
Servings: 6 servings
Calories: 480kcal

Equipment

  • Large Pot
  • Dutch Oven
  • Skillet
  • Baking Dish

Ingredients

For the Peppers

  • 2 lb Ground Beef
  • 6 large Bell Peppers
  • 1 large Onion, chopped
  • 2 packages Taco Seasoning
  • 2 small cans Tomato Sauce (8 oz each)
  • 3 cups Cooked White Rice (optional: cook in chicken broth for extra flavor)
  • 2 cans Water (using the tomato sauce cans for measurement)
  • 1/4 cup Velveeta Cheese (melted with milk and sour cream for a semi-thick cheese sauce)

For the Ranchero Sauce

  • 1/4 cup Margarine
  • 1/2 small Onion, chopped
  • 1/4 cup Flour
  • 3 cups Knorr's Chicken Bouillon Broth (prepared with bouillon and water as per package instructions)
  • 1 can Mild Rotel Tomatoes (or Rotel with cilantro and lime, or fire-roasted)
  • Salt and Pepper to taste

Instructions

  • 1. Prepare the Peppers: Cut the tops off the bell peppers, de-seed them, simmer in hot water for 10 minutes.
  • 2. Cook the Meat: Brown ground beef, onion, and reserved bell pepper pieces. Drain excess grease.
  • 3. Add Seasonings: Stir in taco seasoning, tomato sauce, water. Add more water if needed. Let simmer.
  • 4. Add the Rice: Fold in cooked rice to the meat mixture.
  • 5. Prepare the Ranchero Sauce: Melt margarine, sauté onion, add flour, Rotel tomatoes, and chicken broth gradually until thickened.
  • 6. Assemble the Dish: Stuff peppers with meat and rice mixture, top with ranchero sauce and cheese. Bake for 30 minutes.

Notes

Serve warm with sour cream, cilantro, or a side salad. Customize the filling with black beans, corn, or cheese for variation.

Nutrition

Calories: 480kcal | Fat: 22g