Mexican-Style Stuffed Peppers

These stuffed peppers are made with Mexican ingredients. Use more than one color sweet bell peppers: red, green, yellow, and/or orange!




4 medium bell peppers

1/2 pound lean ground beef

1/3 cup finely chopped red onions

1 can fat free refried beans (16 ounces)

1 cup whole kernel corn, drained, thawed if frozen

3/4 cup Rosarita green tomatillo salsa

1/2 cup cooked rice

2 Tablespoons chopped fresh parsley

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper, to taste



  1. Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes.
  2. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper toweling to drain.
  3. In medium skillet, brown ground beef with onions.
  4. Add remaining ingredients; simmer until mixture is hot and bubbly.
  5. Place peppers in 13 x 9 x 2-inch baking dish;
  6. stuff peppers with beef and refried bean mixture.
  7. Cover dish with foil and bake at 350 for 35 to 40 minutes.
  8. Serve with additional tomatillo salsa or tomato salsa, if desired.



Serves 4.




From Diana Rattray,

About.Com Guide to Southern Food.