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Stuffed Mexican Peppers Recipe

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Stuffed Mexican Peppers Recipe

Directions

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Ingredients :

  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • ¾ cup water
  • 2 teaspoons chili powder
  • ½ cup cooked rice
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • 3 large red bell peppers
  • 6 (1 inch) cubes Colby-Jack cheese
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

  • Step 2

    Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.

  • Step 3

    Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.

  • Step 4

    Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

  • Step 5

    Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

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