Mexican Green Peppers
Mexican Green Peppers are a flavorful and hearty dish featuring tender green peppers stuffed with seasoned ground beef, rice, and fresh tomatoes. Baked in tomato sauce, this dish offers a comforting blend of savory, spicy, and tangy flavors, perfect for family dinners or special gatherings.
Ingredients
Instructions
- Cut off the tops of the green peppers and remove the seeds.
- Cook the peppers in boiling water to cover for 5 minutes, adding salt to the water.
- Drain the peppers and set aside.
- Combine ground beef, chopped onion, chopped fresh tomatoes, cooked rice, salt, chili powder, and pepper.
- Mix the ingredients well.
- Fill each pepper with the meat mixture.
- Place the filled peppers in a 2-quart shallow casserole dish.
- Pour tomato sauce over and around the peppers.
- Bake at 375°F (190°C) for 45 to 50 minutes.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef. You can also substitute quinoa for rice for a healthier option. Adding a sprinkle of cheese on top before baking can enhance the dish. If you prefer a spicier kick, include jalapeños or a dash of hot sauce in the meat mixture. This recipe is versatile and can be adapted to suit your taste.
Serving Suggestions
Serve the stuffed peppers with a side of Quick Spanish Rice for a complete meal. A fresh green salad with lime dressing pairs wonderfully, adding brightness to the dish. For a fun twist, consider topping the peppers with avocado slices or sour cream. These peppers also make great leftovers for lunch the next day.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave them for quicker reheating, but the oven will help maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Green Peppers contains roughly 194 calories, with 5g protein, 30g carbohydrates, and 8g fat. It is an excellent source of vitamin C (146% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1678mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use various types of peppers such as poblano or Anaheim peppers for a different flavor profile. Just ensure they are large enough to hold the filling. Bell peppers are the most common, but experimenting with others can yield delicious results.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. To freeze, wrap them tightly in plastic wrap and store in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and bake until heated through, or cook from frozen, adding extra time.
What kind of tomatoes should I use?
Fresh tomatoes are great, but you can also use canned diced tomatoes if fresh ones aren't available. If using canned, drain them slightly to prevent excess moisture. For a richer flavor, consider using fire-roasted tomatoes. Either way, they’ll enhance the filling beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).