Mexican Stuffed Peppers

Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. In this no-fuss recipe, precooking the bell peppers is not necessary.

Serves: 8
Serving Size: 1/2 stuffed pepper
20 mins Prep time 55 mins Cook time
20 mins Prep time
55 mins Cook time
  • Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.

  • Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, 1/2 cup of the salsa and Seasoning Mix; mix until well blended.

  • Stuff peppers with beef mixture. Place stuffed peppers upright in 9-inch square baking dish. Mix tomato sauce and remaining 1/2 cup salsa. Pour over stuffed peppers. Cover tightly with foil.

  • Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese and tortilla chips. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.

Nutrition information

(Amount per serving)

  • 266Calories: 266Cholesterol: 60mg
  • Sodium: 926mgProtein: 22g
  • Total Fat: 10gFiber: 4g
  • Carbohydrate: 22g