Mexican Stuffed Peppers

By Holly Sosa

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #31DaysWithRotel #CollectiveBias

For many of us, the month of May conjures up images of a ramen-headed Justin Timberlake and while I can appreciate a good throwback to one of my all-time favorite boy bands, RO*TEL has a different idea in store for May. Inspired by their 31 Days to Fiesta, I created these Mexican Stuffed Peppers filled with flavorful ground beef and RO*TEL Diced Tomatoes and Green Chiles.

I started by trimming off the tops of several green peppers and pulling out the inside seeds and veins before setting them aside.

Then I grabbed a large mixing bowl and added some ground beef and a packet of taco seasoning.

Next I added a can of RO*TEL Diced Tomatoes and Green Chiles.

After the RO*TEL, I added corn, black beans, rice, and plenty of cheddar cheese along with some cumin, chili powder, garlic, salt, and pepper.

I gave it all a good mix to incorporate all those yummy bold flavors and then set it aside to make some flavored tomato water for my pan.

For the tomato water I simply added tomato sauce, water, cumin, chili powder, garlic, oregano, salt, and pepper all to a bowl and whisked them together.

I poured my tomato water into my baking dish.

And then spooned the meat mixture into my peppers one by one until my pan was filled.

I covered the peppers with tinfoil and baked them in a 375F oven for about one hour before removing them and sprinkling them with some more cheese. Then I popped them back into the oven for a few extra minutes to get the cheese nice and melty. Once I pulled them out again, the peppers were perfect!

Loaded with tons of bold flavor and spices, these Mexican Stuffed Peppers are such a crowd pleaser. The peppers soak up all of that flavorful tomato water while the ground beef takes on the bold flavor from the seasonings and RO*TEL; such a simple way to add tons of zesty flavor to any dish, really! I love adding RO*TEL to eggs, meatloaf, and casseroles to banish bland and bring some bold flavor to my food. It’s a staple in my pantry since it fits so seamlessly into my family’s lifestyle.

This May, trade your ramen hair for the bold flavor of RO*TEL by adding it to some of your families favorites to transform an old recipe into a Fiesta for their mouths!

Mexican Stuffed Peppers


  • 6 bell peppers
  • 1 1/2 cup cooked rice
  • 1 can RO*TEL Diced Tomatoes and Green Chiles
  • 1 can tomato sauce, divided
  • 1 can black beans, rinsed & drained
  • 1 cup corn (frozen or canned)
  • 1 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 clove garlic;, minced
  • 1/8 tsp salt and pepper (to taste)
  • Tomato Water
  • 1/2 cup water
  • 1/8 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 salt and pepper (to taste)
  • 1/2 teaspoon oregano
  • 4 ounces of tomato sauce (from divided above)


  1. Trim off tops of peppers and scrape out seeds and veins. Set aside.
  2. In a large bowl combine ground beef, corn, rice, salsa, half of the tomato sauce, cumin, chili powder, garlic, cheese, salt and pepper; stir until combined.
  3. Gently fold in black beans. Set aside.
  4. Tomato Water
  5. Mix together all ingredients and pour into bottom of a baking dish.
  6. Pepper Assembly
  7. Arrange empty bell peppers in baking dish with tomato water.
  8. Spoon meat mixture into each bell pepper to the rim.
  9. Cover dish with foil and bake at 375F for one hour or until the meat is cooked through.
  10. Once meat is cooked through, remove foil and sprinkle with cheese.
  11. Place peppers back in oven for one to two more minutes until cheese is melted and remove.
  12. To serve, spoon tomato water onto plate, add a pepper to the middle, and enjoy!
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For more fiesta inspiration and bold recipes from bloggers like me, be sure to visit the RO*TEL social hub.

The post Mexican Stuffed Peppers appeared first on Our Holly Days.


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