South of the Border Stuffed Bell Peppers

Total Time
Prep 25 mins
Cook 25 mins

From Light & Tasty magazine. Originally called for cornstarch, which I left out.

Ingredients Nutrition


  1. Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
  2. In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
  3. Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
  4. Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
  5. Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.


Most Helpful

These were great! Because of convenience, we used 1 pkg taco seasoning, instead of the spices, and it worked out great! We had 1 half left over, and I cut it up and threw it on a tortilla the next day for a quick and yummy lunch. Will definately make again!!!

yooperchick September 19, 2010

This is a nice, quick and easy stuffed pepper recipe! I thought it could use a little more spice and will probably double the cumin and cayenne next time. I served mine with cheese and sour cream - they were like a taco in a pepper shell - thanks for posting the recipe!

loof January 20, 2009

These are great! The only minor changes we make are to use ground turkey instead of beef (cholesterol, ya know) and we like to use red and yellow peppers instead of green. Other than doing that, this recipe is really, really good as is.

Grill Boy October 25, 2008

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