Fiesta Stuffed Peppers Recipe
These delicious fiesta stuffed peppers are easy to make, and taste wonderful! The ingredients cost me under $15, which makes this meal pretty budget friendly!
The stuffed peppers can be served as the main course, or as a side dish paired with other food items.
If I am serving my bell peppers as the main course, I like to pair them with roasted carrots and garlic bread.
If I am using the fiesta stuffed peppers as a side dish, I like to pair it with a medium steak topped with salt, black pepper and dry steak seasoning. I also serve dinner rolls as a side for this meal.
The recipe calls for 4-6 stuffed large green bell peppers., but if you end up having some of the stuffing left over you can store it in the refrigerator for a day or so. I actually added scrambled eggs to my leftover stuffing the following morning, and I loved the mixture! So filling, and loaded with flavor!
Remove the ground meat from the recipe, and make this a meatless meal if you so desire!
A can of drained black beans can also be substituted for one cup of the rice to increase the amount of fiber in the meal.
If you are looking for a low carb option, check out this recipe:
Low Carb Taco Stuffed Peppers
Keep scrolling to see the printable, easy-to-follow recipe!
Fiesta Stuffed Peppers
These delicious fiesta stuffed peppers are easy to make, and taste wonderful. The ingredients cost me under $15, which makes this meal budget friendly! The stuffed peppers can be served as the main course, or as a side dish paired with other food items.
- 4-6 green bell peppers
- 1 lb ground meat ((optional))
- 2 cups rice ((cooked))
- 1 10 oz can of Rotel ((drained))
- 1 10 1/2 oz cream of mushroom with roasted garlic
- 1 packet McCormick less sodium taco seasoning
- 3 tbsp bread crumbs
- 1 cup shredded mozzarella cheese
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Start 2 cups of rice in your rice cooker.
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Fill a large pot 2/3 full with water and place on high heat to achieve a boiling status.
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Cut the tops off of the bell peppers and remove the seeds.
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Place the peppers in boiling water for approximately 7 minutes, or until they turn a lighter shade of green. (Over boiling the peppers will cause them to fall apart.)
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Preheat oven to 400 degrees F.
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In a greased skillet, begin browning the pound of ground meat. (Drain grease after meat is browned if necessary.)
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Once meat is browned, add 1 packet of taco seasoning, 1 drained can of Rotel, 1 can of cream of mushroom with roasted garlic and the cooked rice.
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Fold all ingredients together until well combined.
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Place peppers open side up in an oven-safe dish.
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Fill each pepper with the ground meat mixture reaching right below the top of the pepper, leaving room for cheese and bread crumbs.
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Add 1/2 tbsp of bread crumbs to the top of each pepper.
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Sprinkle shredded mozzarella cheese overtop the peppers.
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Cover the dish with aluminum foil and bake at 400 degrees F for 15 minutes.
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Remove foil and bake for an additional 5 minutes on broil, or until cheese is browned.
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Enjoy!
You may leave the meat out of this recipe for a meatless dish, that still has great taste!
In place of the 2 cups of rice, you may use 1 cup of rice and 1 can of drained black beans in this recipe to increase the fiber content.
I like to pair this recipe with roasted carrots and/or a steak topped with salt, pepper, and dry steak seasoning.
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Other posts you'll love:
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Grilled Chicken Salad Recipe with Avocado, Strawberries & Blueberries
The Best Beef Street Tacos Recipe
One Pot Taco Soup Recipe
Low Carb Taco Stuffed Bell Peppers
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What's your favorite ingredients for stuffed peppers?!
Let me know in the comments below!