Mexican Stuffed Peppers




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6-8 bell peppers

1lb ground beef or chicken

1 onion, diced

1 can black beans

1 package mexican flavored rice (Knorr Rice Sides, Uncle Ben's, etc)

16oz jar salsa

8oz cream cheese

2 tsp seasoned salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp oregano (Mexican oregano, if possible)

1 tsp onion powder

1 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne

1 cup shredded cheddar for topping

Sour cream for serving


Wash, cut off tops and remove seeds and white stuff from peppers.

Preheat to oven to 350°F

In a large saute pan, cook the ground beef and onion until browned; drain fat if necessary. Add spice and return to low heat. Cook for 2 minutes, then mix in cream cheese until combined.

Cook rice according to package directions.

In large bowl, mix ground beef, cooked rice, jar of salsa. Fill each pepper and put in 9x13 pan. Add little bit of water to pan, cover in aluminum foil. Cook for 30 minutes, until peppers are tender. Remove foil, sprinkle with shredded cheddar and turn oven to broil. Cook until cheese is melted and slightly browned. Serve with sour cream.




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