Mexican Style Stuffed Peppers

Penny Price

By
@Penny_Price

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Serves:

2

Prep:

20 Min

Cook:

50 Min

Method:

Convection Oven

Ingredients

1 lb
ground beef
1
onion, chopped
3 Tbsp
taco seasoning mix
1 1/4 c
water, divided
1
small tomato, chopped
1/2 c
instant white rice, uncooked
2
large red peppers
1/4 c
medium salsa
3/4 c
shredded sharp cheddar cheese, divided

Directions Step-By-Step

1
Heat oven to 400ºF.
2
Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally.
3
Remove half the meat mixture; cool, then refrigerate or freeze for another use.
4
Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil.
5
Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish.
6
Stand peppers in baking dish.
7
Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
8
Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: English