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 8 SERVINGS

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

Preparation

  • 1 Preheat oven to 400°F (200°C). Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
  • 2 Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, 1/2 cup (125ml) of the salsa and Seasoning Mix; mix until well blended.
  • 3 Stuff peppers with beef mixture. Place stuffed peppers upright in 9-inch (23-cm) square baking dish. Mix tomato sauce and remaining salsa. Pour over stuffed peppers. Cover tightly with foil.
  • 4 Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese and tortilla chips. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS