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Stuffed Mexican Peppers
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory Mexican beef and rice stuffed peppers - a crowd favorite!
Ingredients:
  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 0.75 cup water
  • 2 teaspoons chili powder
  • 0.5 cup cooked rice
  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic salt
  • 0.125 teaspoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • 3 large red bell peppers
  • 6 (1 inch) cubes Colby-Jack cheese
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  • 1. Cook the ground beef in a skillet over medium heat until browned, breaking it into crumbles as it cooks for about 8 minutes. Drain any excess fat. Then add taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and one can of tomato sauce. Mix thoroughly, bring to a boil, then simmer on low heat for 20 minutes.
  • Prepare the bell peppers by slicing them in half lengthwise and removing the stems, membranes, cores, and seeds. Set up a steamer in a saucepan, ensuring the water level is just below the steamer. Bring the water to a boil, then add the peppers to the steamer and cook until tender, about 3 to 5 minutes.
  • Transfer the steamed peppers to the baking dish, gently stuff them with the meat filling, add a cube of Colby-Jack cheese to each pepper, pour the rest of the tomato sauce over the top, and cover with foil before baking.
  • Cook in the oven until the peppers are soft and the filling is heated through, about 25 to 30 minutes.

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