Fiesta Stuffed Peppers with Mild Bluegrass Salsa Rice

Fiesta Stuffed Peppers with Mild Bluegrass Salsa Rice

These stuffed peppers are everything a weeknight dinner should be — colorful, satisfying, and packed with bold flavor. The secret is a two-punch combo: Wisconsin 26 Fiesta Dip Mix seasons the ground beef filling with smoky, zesty depth, while Mild Bluegrass Salsa stands in for plain tomato sauce in the rice, adding a tangy, slow-cooked flavor that ties the whole dish together. Simple ingredients, serious flavor.

Ingredients

For the Peppers

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 lb ground beef or ground turkey
  • 2 tbsp Wisconsin 26 Fiesta Dip Mix
  • 1 cup shredded Mexican blend or cheddar cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • Salt and pepper, to taste
  • Fresh cilantro and sour cream, for serving

For the Salsa Rice

  • 1 cup long-grain white rice
  • 1 cup Mild Bluegrass Salsa
  • 1 cup chicken or vegetable broth
  • 1 tbsp butter
  • ½ tsp cumin
  • Salt, to taste

Instructions

1. Make the Salsa Rice

In a medium saucepan, melt the butter over medium heat. Add the rice and toast for 1–2 minutes, stirring, until lightly golden. Pour in the Mild Bluegrass Salsa and broth, add the cumin and a pinch of salt, and stir to combine. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

2. Preheat the Oven

Preheat your oven to 375°F. Lightly oil a baking dish large enough to hold all four peppers upright.

3. Cook the Filling

In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat. Stir in the Wisconsin 26 Fiesta Dip Mix, black beans, and corn. Cook for 2–3 minutes until everything is heated through and well combined. Season with salt and pepper to taste.

4. Combine and Fill

Add the salsa rice to the skillet with the beef mixture and stir to combine. Taste and adjust seasoning. Spoon the filling generously into each pepper, packing it in and mounding it slightly on top. Place the filled peppers in the baking dish.

5. Bake

Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil, top each pepper generously with shredded cheese, and return to the oven uncovered for another 10–15 minutes until the cheese is melted and bubbly and the peppers are tender.

6. Serve

Let the peppers rest for 5 minutes before serving. Top with fresh cilantro and a dollop of sour cream. Extra Mild Bluegrass Salsa on the side for dipping is highly encouraged.

Tips

  • Make it vegetarian — skip the meat and double the black beans and corn. The Fiesta Dip Mix carries all the flavor.
  • Pepper colors matter — red, orange, and yellow peppers are sweeter and pair beautifully with the mild salsa. Green peppers are more savory and slightly bitter.
  • Make ahead — assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the covered bake time.
  • Leftovers reheat beautifully — microwave covered for 2–3 minutes or warm in a 350°F oven for 15 minutes.

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Serves

4 people

Total Time

1 hour

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