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Mexican Stuffed Peppers Recipe

Recipe by: booyachic

"A new twist to stuffed peppers!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Heat 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.
  • 3Heat 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.
  • 4Spoon 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.
  • 5Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
Ingredients
  • 6 servings
  • 862 cals
  • 1 pound ground beef
  • 3/4 cup water
  • 1 (1 ounce) packet taco seasoning
  • 2 tablespoons vegetable oil
  • 1 cup white rice
  • 1 cup water
  • 1 1/2 cups chunky salsa
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 large green bell peppers, tops and seeds removed
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    862
    43%
  • Fat:
    46.7
    72%
  • Carbs:
    80
    26%
  • Protein:
    30.6
    61%
  • Cholesterol:
    85
    28%

Based on a 2,000 calorie diet

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