entrees

Mexican Stuffed Peppers

Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. In this no-fuss recipe, precooking the bell peppers is not necessary.

20 min
PREP TIME
55 min
COOK TIME
266
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 4 medium to large green bell peppers Substitution Available
    • red bell peppers
  • 1 1/2 pounds (750 gram) lean ground beef
  • 1 cup (250 mililiters) chopped onion
  • 1 cup (250 mililiters) cooked rice
  • 1 cup (250 mililiters) salsa , divided
  • 1 package Taco Seasoning Mix
  • 1 can (398 mililiters) tomato sauce
  • 1/2 cup (125 mililiters) shredded Cheddar cheese
  • 1/4 cup (60 mililiters) coarsely crushed tortilla chips

Preparation

  • 1 Preheat oven to 425°F (220°C). Empty Seasoning Mix into shallow dish. Brush chicken with 1 tablespoon of the oil. Coat evenly on both sides with Seasoning Mix. Discard any remaining Seasoning Mix. Place chicken on large shallow foil-lined sheet pan sprayed with no stick cooking spray.
  • 2 Place broccoli in large bowl. Toss with remaining oil and season with salt and pepper to taste. Arrange broccoli on sheet pan around chicken.
  • 3 Bake 10 minutes or until chicken is cooked through (165°F/74°C). Remove from oven. Spoon sauce evenly over chicken. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
  • 4 Test Kitchen Tip: Serve as a hoagie sandwich. Place buns on a separate sheet pan and bake with chicken for final 3 minutes, stuff with chicken and serve.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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