Mexican Stuffed Peppers

Mexican Stuffed Peppers

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
booyachic
Recipe by  booyachic

“A new twist to stuffed peppers!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
  3. Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
  4. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
  5. Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

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Reviews (8)

Rate This Recipe
Dave
3

Dave

Made this last nite, my family liked it with the red peppers, the only thing that was not liked was the doritos, they became soggy when you put the peppers in the oven to finish cooking..

dunemonkey
3

dunemonkey

Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe.

sfcooks
1

sfcooks

I subbed turkey for the beef, for less fat. I switched the green peppers with red peppers... I found that a lot of people who don't like green can enjoy the sweetness of a red. Also, my cooking time was much longer. I baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great "starter" recipe, very customizable.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 862 cal
  • 43%
  • Fat
  • 46.7 g
  • 72%
  • Carbs
  • 80 g
  • 26%
  • Protein
  • 30.6 g
  • 61%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 1492 mg
  • 60%

Based on a 2,000 calorie diet

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Stuffed Mexican Peppers

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Millet and Beef Stuffed Peppers