Mexican Stuffed Peppers
★★★★★ 1 vote5
4bell peppers, large (any color)
1 lbground beef
1 pkgtaco seasoning mix
1red onion, large, diced
1carrot, large, shredded
1 clovegarlic, minced
1 can(s)tomatoes (28 oz.) (with chilies, optional)
1 Tbspbrown sugar
1/2 clong grain rice, uncooked
1jalapeno pepper, seeded and diced (optional)
How to Make Mexican Stuffed Peppers
- Prep first: Dice/shred/mince vegetables. Cut tops off of bell peppers; set aside. Remove seeds.
Cook whole peppers in boiling water for 2-3 minutes until crisp-tender. (You don't want them mushy!) Carefully remove with tongs and place upside down on a towel to drain.
While peppers are cooking, remove stems from tops and dice the remaining pepper tops.
- In a large skillet, brown the ground beef over medium heat. When no longer pink, add the taco seasoning and cook and stir until slightly thickened. (If in doubt, follow pkg. directions.)
When thickened, add onion, carrot, garlic, pepper tops, and jalapeno; saute until tender.
When tender, add tomatoes, rice, and brown sugar. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Give it a quick stir, and stuff into peppers!