Best 3 Fiesta Stuffed Peppers Recipes

If you're looking for a delicious and easy-to-make dish that is perfect for any occasion, look no further than fiesta stuffed peppers. This classic dish is a versatile and flavorful combination of bell peppers, ground beef, rice, and a variety of Mexican-inspired spices. Whether you're hosting a party, having a weeknight dinner with the family, or preparing a meal for a special occasion, fiesta stuffed peppers are sure to be a hit. With their vibrant colors and tantalizing aromas, these stuffed peppers will bring a festive atmosphere to your table.

Let's cook with our recipes!

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

Ingredients

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

FIESTA VEGETABLE STUFFED BELL PEPPERS

Fiesta Vegetable Stuffed Bell Peppers image

I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.

Provided by Tomorrow Never Knows

Categories Black Beans

Time 25m

Yield 8 stuffed pepper halves

Number Of Ingredients 11

Ingredients

4 medium red bell peppers
1/2 medium onion
2 cups frozen corn
2 (15 ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoons cilantro, finely chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack pepper cheese

Steps:

Preheat oven to 350 degrees.
Cut the peppers in half lengthwise and clean out the seeds.
Chop the onion and sauté until they are soft but still slightly firm.
Mix the onion, black beans, and corn together in a mixing bowl.
In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
Add the oil mixture to the vegetables, mix until they are thoroughly coated.
Fill the pepper halves with the mixture.
Top each pepper with combination of the two cheeses.
On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.

FIESTA STUFFED PEPPERS

Fiesta Stuffed Peppers image

This dish is so good! It puts a new twist on stuffed peppers. When you plate it take a big spoon full, or two, of the salsa and pour it over the top of the pepper! YUM!

Provided by Michelle Antonacci

Categories Turkey

Time 3h

Number Of Ingredients 17

Ingredients

10 bell peppers, any color, cleaned with caps off
2 lb lean ground beef
1 lb ground turkey
2 c par boiled rice, uncooked
salt and pepper
paprika
SALSA
2 can(s) black beans, rinced and drained
1 can(s) white beans, rinced and drianed, i use navy
2 can(s) whole corn, you can use white or yellow or both
1 green pepper diced
1 onion diced
1 bunch of cilantro, chopped
salt and pepper
2 limes, juiced
6 whole fresh tomato's diced, most seeds removed, all different colors
1/2 catsup ( i pour this over the top of everything put the foil on and bake)

Steps:

1. Mix your meat, uncooked rice and seasonings together in bowl. Stuff your peppers, place in baking dish, I take the tops and cut them into chunks and throw them into the pan around the peppers.
2. I put the salsa all over the peppers and in the bottom of the pan, there is a lot of juice from the tomatos and lime, but you will need all the juice.
3. Cover pan with foil and bake 325 for 2 1/2 - 3 hours, I usually check to see when the rice is done, the juice helps this along and you wont get a watered down dish in the end.
4. I also use this salsa for chips, or just make a batch of white rice and ladel some over the hot rice. It is really versatile.

Tips:

Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers with blemishes or bruises.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Be careful not to cut too close to the stem, as this can make the peppers more difficult to stuff.
Cook the filling thoroughly: Make sure that the filling is cooked all the way through before stuffing the peppers. This will help to prevent foodborne illness.
Pack the filling tightly: Use a spoon or your hands to pack the filling tightly into the peppers. This will help to prevent the peppers from falling apart during cooking.
Bake the peppers at a high temperature: Bake the peppers at a high temperature (400°F or higher) for a short amount of time. This will help to create a crispy exterior and a tender interior.
Serve the peppers immediately: Stuffed peppers are best served immediately after they are cooked. This will help to ensure that the peppers are hot and the filling is flavorful.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make a delicious and satisfying stuffed pepper dish that your family and friends will love.