mexican stuffed peppers
(1 rating)
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These peppers are as colorful as they are delicious! And, as always, you can customize it to suit you. If you prefer more heat, you can use a hotter variety of pepper. If you want to substitute brown rice, you can. (Just adjust the cooking time!) These are also a great way to get picky people to eat their veggies.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
45 Min
Ingredients For mexican stuffed peppers
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4bell peppers, large (any color)
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1 lbground beef
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1 pkgtaco seasoning mix
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1red onion, large, diced
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1carrot, large, shredded
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1 clovegarlic, minced
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1 cantomatoes (28 oz.) (with chilies, optional)
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1 Tbspbrown sugar
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1/2 clong grain rice, uncooked
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1jalapeno pepper, seeded and diced (optional)
How To Make mexican stuffed peppers
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1Prep 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.
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2In 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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