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Mexican Stuffed Peppers

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Ingredients

  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 3/4 cup water
  • 2 teaspoons chili powder
  • 1/2 cup cooked rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 2 (8 ounce) cans tomato sauce, divided
  • 3 large red bell peppers
  • 6 (1 inch) cubes Colby-Jack cheese

Details

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.

3 Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.

4 Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

5 Bake in the preheated oven until the peppers are tender and
the filling is hot, 25 to 30 minutes.

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