Fiesta Stuffed Peppers - Certified Hereford Beef

Fiesta Stuffed Peppers

Add a Southwest kick to the classic stuffed pepper with this delicious recipe from The Ranch Kitchen.

Cook Time 35M
Protein 11G
Servings 8
Fiesta Stuffed Peppers

Helpful Hereford Tips

Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.

Nutritional Information




10% DV


16% DV


10% DV


12% DV


  • 2 pounds Certified Hereford Beef ground beef, browned and drained
  • 1 white onion, chopped fine
  • 1 package Knoor Spanish Rice - 5.6 ounce package
  • 2 teaspoon(s) Howie's Cajun Dust Seasoning or Cajun Seasoning (optional)
  • 4 cups water
  • 1 - 10 ounce can Rotel Mexican Style Tomatoes with lime and cilantro
  • 8 green or assorted red or orange bell peppers, coared and parboiled (boiled for 5 - 10 minutes until slightly softened)
  • 1/2 cup Velveeta Cheese or fresh grated cheddar cheese


  • Prepare bell peppers by cutting off tops and removing inner core and seeds. Discard top of bell peppers or freeze for later use with other recipes.
  • Place bell peppers in a large pot of water and bring to a boil for five to ten minutes. You'll want peppers soft, but not cooked through. Drain bell peppers and place in a lightly greased oven safe dish that will house them tightly. You do not want you bell peppers to tip over, so stack the bell peppers close together,
  • Brown ground beef and chopped onion and drain all leftover grease/liquid.
  • Add 4 cups water to the ground beef mixture and Knorr Fiesta Sides Spanish Rice along with Howie's Cajun Dust Seasoning or any Cajun seaoning or All Seasoning Spice.
  • Cook ground beef and rice mixture on medium heat for ten minutes until most of the water is gone. Drain if there is any liquid left over with a spoon.
  • Add Velveeta Cheese or fresh grated cheddar cheese and blend until melted in mixture.
  • Carefully spoon meat and rice mixture in each bell pepper until they are topped off and full. Cover dish with foiil.
  • Bake stuffed bell peppers on 375 degrees for 35 minutes or until tops are browned and rice looks 'puffy' or cooked.
  • Remove foil and top with extra grated cheddar cheese and serve. This is optional if you are not a cheese lover.

About Ground Round

Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.

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