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Mexican Stuffed Peppers
main dishes

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.
  • 20m

    prep time

  • 55m

    Cook Time

  • 266

    Calories

  • 9

    Ingredients

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Ingredients

8

(1/2 stuffed pepper)

Servings

  • 4 medium to large green or red bell peppers
  • 1 1/2 pounds lean ground beef
  • 1 cup chopped onion
  • 1 cup cooked rice
  • 1 cup salsa, divided
  • 1 package McCormick® Original Taco Seasoning Mix
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup shredded Cheddar cheese Substitutions available
    • shredded Mexican blend cheese
  • 1/4 cup coarsely crushed tortilla chips

Instructions

  • 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 (per Serving)

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