Grammy's Kitchen · Stuffed Peppers · Taco Stuffed Peppers
One of 39 stuffed peppers recipes we measured
50 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| aromatics | 23% | 23% |
| liquid | 0% | 9% |
| vegetables and beans | 112% | 137% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 480 g | 4 bell peppers (red or green) |
| 454 g | 1 pound lean ground beef |
| 150 g | 1 small onion (diced) |
| 9 g | 3 cloves garlic (minced) |
| 5 g | 2 teaspoons chili powder |
| 1 g | 1/2 teaspoon cumin |
| 284 g | 10 ounces canned diced tomatoes with chilies (such as Rotel, 1 can) |
| 411 g | 1 can enchilada sauce (divided) |
| 370 g | 2 cups cooked rice (or Cauliflower Rice) |
| 226 g | 2 cups shredded cheddar cheese |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! and super easy to make. I made these without the enchilada sauce and no rice. I used ground turkey instead of beef, added a little salt and pepper. I served it with guacamole, fresh salsa, and sour cream. Sooo good! After cutting and ” — a cook, 5.0★
“Holly, these were wonderful, made lots so I can freeze for a fast meal. Do you have any suggestions as to how to freeze these so they don't turn out watery after reheating them again once frozen. in the past, I have had to take them out of the oven and drain ” — a cook, 5.0★