|Mexican Stuffed Bell Peppers|
When I visited my sister in Georgia she gave us several bell peppers from their garden at Harper Farms. They shared several yummy vegetables with us.
And, this Mexican Stuffed Bell Pepper recipe is from Kraft. I modified it to fit our families needs. Enjoy!
- 1 lb. ground chuck beef, cooked & drained fat
- 1 onion, chopped
- 3 Tbsp Taco Seasoning or 1/4 cup of Taco Seasoning
- 1 1/4 cup of Water
- 1 tomato chopped
- 1/2 cup instant brown rice(opt. white rice)
- 2 large green bell peppers(opt. any color)
- 1/4 cup Taco Salsa
- 3/4 cup of Sharp Cheddar Cheese(divided)
PREHEAT the oven to 400.F.
BROWN the ground beef and chopped onion until meat is no longer pink and onion is transparent.
Stir in taco seasoning and 1/2 cup of water. Bring the mixture to a boil for five minutes. Reduce the and simmer, stirring occasionally. Divide the meat mixture in half. Save for later or freeze it for another recipe like Soft Tacos, Nachos, or Tostadas.
STIR half a cup of the remaining water into the ground beef onion mixture. Add the tomatoes. Bring to a boil. Stir in the brown rice. Cover. Shut off the heat and allow to sit for five minutes. Prepare the washed bell peppers by cutting off the tops to make a bowl for the ground beef mixture. Discard the seeds and the top. Mix the remaining water and salsa to a 9 -inch baking dish. Layer the dish with the bell peppers.
ADD half a cup of Cheddar cheese to the meat mixture. Stir. Spoon into the bell peppers and to with remaining cheese.
BAKE 35 to 40 minutes. Serve with the salsa sauce from the baking dish.
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