Angry Tomato Salsa Stuffed Peppers

  • Total Time
  • Prep: 20 min. Bake: 50 min.
      • Makes
        • 6 servings


      • 1 pound lean ground beef (90% lean)
      • 1/3 cup chopped onion
      • 1/3 cup chopped celery
      • 2 teaspoons chili powder
      • 1/4 teaspoon salt
      • 1 tablespoon canned chopped green chiles
      • 1-1/4 cups Angry Tomato Salsa, divided
      • 3 cups cooked rice
      • 6 medium sweet red or green peppers
      • 1/4 cup water
      • 1 cup shredded Mexican cheese blend


      • Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup Angry Tomato Salsa and rice.
      • Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish.
      • Bake, covered until peppers are tender and filling is heated through 45-50 minutes. Top peppers with remaining Angry Tomato Salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.
      Nutrition Facts

      1 stuffed pepper: 322 calories, 11g fat (5g saturated fat), 57mg cholesterol, 506mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.



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