Sams Salsa Stuffed Bell Peppers Recipes

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EASY SANTA FE STYLE STUFFED PEPPERS



Easy Santa Fe Style Stuffed Peppers image

Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 7

1 cup Minute® Brown Rice, uncooked
Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 ½ cups thick and chunky style salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 425 degrees F.
  • Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  • Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 46.6 g, Cholesterol 107 mg, Fat 26.5 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 13.3 g, Sodium 924.2 mg, Sugar 9.3 g

FIESTA STUFFED PEPPERS



Fiesta Stuffed Peppers image

I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick. If desired, you can sprinkle with grated cheese during the last 10 or 15 minutes of cooking.

Provided by Lisa Meece

Categories     Appetizers and Snacks     Tapas

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup cooked long-grain white rice
1 ½ pounds lean ground beef
1 onion, finely chopped
1 egg
½ teaspoon salt
1 ¾ cups salsa, divided
1 orange bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red bell pepper, halved and seeded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
  • Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).

Nutrition Facts : Calories 302.3 calories, Carbohydrate 13.9 g, Cholesterol 108.5 mg, Fat 15.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 6 g, Sodium 716.8 mg, Sugar 4.9 g

SALSA STUFFED PEPPERS



Salsa Stuffed Peppers image

I found this recipe on line and then proceed to loose it. I made it last night and wanted to post it before I forgot what I did. It is a nice spicy stuffed pepper dish. This dish also makes a nice make ahead meal. Please see note below.

Provided by PaulaG

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

4 large red bell peppers, cut in half, ribs and seeds removed
1/2 lb ground turkey
1 large onion, chopped
1 -2 tablespoon taco seasoning
2 cups cooked rice (Leftover rice works well in this recipe.)
1 (15 ounce) can black beans, rinsed and drained
1/2 cup corn
1 -2 cup salsa
cheddar cheese, grated

Steps:

  • Preheat oven to 375 degrees.
  • Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
  • While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
  • Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
  • Serve with a nice tossed salad for a complete meal.
  • Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

MEXICAN STUFFED PEPPERS



Mexican Stuffed Peppers image

With ground beef, melty cheese, rice, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 12

6 bell peppers (, stems and tops removed, then seeded and)
1 pound 90% lean ground beef
1 medium onion (chopped, about 1 1/2 cups)
24 ounce jar restaurant style salsa
1 teaspoon chile powder
1 teaspoon cumin
1 cup long grain white rice
2 cups water
1/2 tsp kosher salt
1 cup shredded cheese (, Mexican blend or cheddar)
2 tablespoons chopped cilantro
1/4 cup sour cream (, optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
  • While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
  • Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
  • Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.

Nutrition Facts : Calories 399 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

SAMMY'S STUFFED BELL PEPPERS



Sammy's Stuffed Bell Peppers image

I watched my mom make these when I was a kid. I loved them then and I love them now, and you will too. Goes great with mashed potatoes, corn on the cob, and a salad. I like to cook them on a medium-high heat, about 350 degrees, so that the peppers cook soft. You can adjust your temperature to lower the cook time. Enjoy.

Provided by SAM

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 4

Number Of Ingredients 10

2 pounds ground beef
1 (15 ounce) can mixed vegetables, drained
2 (15 ounce) cans tomato sauce, divided
½ cup cooked rice
1 small onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
1 egg
salt and ground black pepper to taste
4 large green bell peppers, tops removed, seeded

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
  • Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 35.2 g, Cholesterol 182.8 mg, Fat 29.5 g, Fiber 10.4 g, Protein 46.3 g, SaturatedFat 11.3 g, Sodium 1489.7 mg, Sugar 13.4 g

SAM'S SALSA STUFFED BELL PEPPERS



Sam's Salsa Stuffed Bell Peppers image

I've made this for a while now and I finally measured out everything tonight. The salsa gives it a bit of a kick, but it is still mild enough to be enjoyed by my kids.

Provided by Dragonflyjoy

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 egg
1/2 cup milk
1/2 cup dry breadcrumbs
2 cups monterey jack and cheddar cheese blend, divided
1 medium onion, finely chopped
2 minced garlic cloves
2 tablespoons italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 (10 3/4 ounce) can cream of asparagus soup
2 cups salsa
4 large green bell peppers

Steps:

  • Heat oven to 350 degrees.
  • Cut green peppers in half length wise and discard seeds and membrane, place in a 9x13 inch pan.
  • In a large bowl mix ground beef, egg, milk, breadcrumbs, 1 cup of cheese, onion, garlic, Italian seasoning, salt and pepper.
  • Fill peppers with meat mixture.
  • Combine soup and salsa and spoon over stuffed peppers.
  • Bake covered for 45 minutes.
  • Uncover and sprinkle with remaining cup of cheese.
  • Bake uncovered for an additional 15 minutes.

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