stuffed mexican peppers

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• 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.
• 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.
• 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.
• bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.