Mexican Stuffed Peppers Recipe


These stuffed peppers are packed with Mexican inspired flavors to create a delicious meal for any night of the week. These peppers are stuffed with ingredients such as taco meat and rice. This recipe gets a lot of its flavor from taco seasoning and spices such as garlic salt, chili powder, and black pepper. You can add additional topping or filling ingredients as well to these peppers. Some good choices would be black beans, corn, sour cream, guacamole, and black olives. This recipe calls for steaming the peppers but the entire cooking process could be done in the oven, the baking time will just be longer to get the peppers tender. If you are looking for an excellent recipe for the oven, give this one a try. Enjoy.

Ingredients:
1lb ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooking rice
¼ teaspoon salt
¼ teaspoon garlic salt
1/8 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce (divided)
3 large red bell peppers (or green)
1 (8 ounce) bag shredded Colby-jack cheese

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish. In a large skillet over medium heat brown the ground beef, breaking it apart into crumbles as it cooked (about 8 minutes). Drain excess fat. Stir in 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 for 20 minutes.
Step 2: While the ground beef is simmering, cut bell peppers in half lengthwise, and remove the steams, membranes, cores, and seeds. Place a steamer inset 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 (about 3-5 minutes).
Step 3: Place steamy peppers into the prepared baking dish and fill each pepper lightly with the meat filling. Spoon the remaining can of tomato sauce over each pepper. Cover the baking dish with aluminum foil.
Step 4: Place into the oven and bake at 350 degrees until the peppers are tender and the filling is hot (about 25 to 30 minutes). During the last few minutes of cooking, remove the foil and top each pepper with Colby-jack cheese. Bake until the cheese has melted.
(Makes 6 Servings)

       

6 Responses to “Mexican Stuffed Peppers Recipe”

  1. Megan — September 14, 2012 @ 1:24 pm

    Just want to verify if the rice is supposed to be cooked or not. Some recipes do uncooked so I thought I would ask :)

  2. Bobby — September 14, 2012 @ 10:04 pm

    Megan- Sorry about that, I made a typo :). Yes, you would use rice that is already cooked.

  3. Megan — September 20, 2012 @ 11:12 pm

    That’s what I figured :). They turned out fantastic btw! I added a bit more rice (heaping cup) and everyone loved it! :)

  4. Janet — November 8, 2012 @ 2:15 am

    Hi,

    I don’t have a steamer. Could I just fill the bell peppers raw and leave it a bit longer in the oven (on a lower temp perhaps)?

  5. Bobby — November 8, 2012 @ 9:56 pm

    Janet – Yes, I think that would work just fine. The same temperature should be okay, they may just have to bake longer in the oven.

  6. Shanna — December 23, 2012 @ 2:29 pm

    This is the 2nd recipe i tried from your blog. The first being the chinese lemon chicken. This recipe was also super tasty! I followed the recipe exactly as it was written but i wasnt able to find Colby Jack cheese here in Montreal. :( I used Monterey jack instead. The only thing i think i would change would be to add 1 small onion to the hamburger mix.
    Def will be making again.
    Thanks :D

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