Stuffed Peppers

Tuesday is typically Mexican night at our house, but this week it is Wednesday. I had ordered several peppers in my grocery order, and then my neighbor gave me peppers from his garden. I try to NEVER turn away fresh veggies from the garden. Immediately, John said, “Make your stuffed peppers!” It’s been a while since I have made this recipe. I had actually forgotten about it, but it was delicious and so glad to have it again.

This is an easy meal to prep ahead and or freeze to bake at a later time. It’s also delicious as leftovers as the flavors seem to continue to heighten and the peppers reheat so well.

We like our peppers to be more on the tender side, so I do like to bake them a bit longer than some recipes, and this makes them good when reheated as well.

Give these a try. It is the perfect meal to have prepped for a busy night. All you have to do is pop in the oven and serve with some sour cream, guacamole, queso, chips or whatever suites your fancy.

Mexican Stuffed Peppers

I double the meat mixture and use half in the peppers. My kids prefer to eat the meat mixture plain (no peppers) with chips. This recipe is for just one pound of ground beef, but when making for the kids as well this is double.


  • 1 pound lean ground beef (I used 90% and drained the fat after browning)
  • 85 grams of cauliflower rice cooked (can use regular rice)
  • 1/2 can diced tomato
  • 1 packet of taco seasoning
  • 1/2 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1/2 cup lite Mexican cheese divided
  • salt and pepper to taste
  • ***double the above ingredients if want to make double to eat without the peppers as noted above.
  • 4 large peppers


  1. Brown the ground beef and drain.
  2. Add the cooked cauliflower/rice, tomatoes, seasonings, water and 1/4 cup of cheese.
  3. Cook and let simmer for 20+ minutes until fragrant.
  4. Preheat oven to 375.
  5. Slice off the top of the pepper and cut in half.
  6. Lay in a 9×13 baking pan. Fill pan with water to about 1/2 inch.
  7. Evenly distribute meat mixture into each pepper careful to not overflow. I find about 1/4 cup fits nicely in each half pepper.
  8. Sprinkle the remaining cheese over the meat and peppers. Can also add jalapeño, tomato or other toppings.
  9. Cover with foil, and bake for 1 hour.
  10. Remove foil and broil for 2-3 minutes to give the peppers a little char.
  11. Serve with lettuce, tomato, peppers, sour cream, cilantro, queso cheese, or whatever is your preference.


Per Serving (2 half peppers): 144 calories; 3.6 g fat; 11.9 g carb; 2.5 g fiber; 15 g protein