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Beef and Rice-Stuffed Peppers

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    40 minutes


4 bell peppers, halved lengthwise and seeded
1 Tbsp. vegetable oil
1 lb. 91% lean ground beef
2 cups cooked brown rice
1/2 cup Taste of Inspirations Tequila Lime Tomatillo Salsa
Salt and pepper
1/4 cup water
1/2 cup reduced-fat shredded cheddar cheese
Beef and Rice-Stuffed Peppers


1. Place a rack in the upper-middle of oven and heat to 350 degrees. Place peppers cut-side up in a 9x13" baking dish and set aside.
2. Heat oil in a large skillet over medium-high heat until shimmering. Add beef, stirring to break up into small pieces, and cook until no longer pink, 8 to 10 minutes.
3. Combine beef, rice, and salsa in a large bowl and season with salt and pepper to taste; divide mixture among peppers.
4. Pour water into baking dish, cover tightly with foil, and bake until peppers are tender, about 30 minutes. Uncover, sprinkle peppers evenly with cheese, and broil until cheese is melted and browned, 2 to 3 more minutes.
Source: Hannaford fresh Magazine, September - October 2017


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 5 g (25%)
Cholesterol 85 mg (28%)
Sodium 340 mg (14%)
Total Carbohydrates 35 g (12%)
Dietary Fiber 5 g (20%)
Protein 31 g (52%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a