Wednesday, August 22, 2012

Mexican Stuffed Bell Peppers

Yum!  This was my first time making stuffed peppers, and they were great!  My in-laws grew some beautiful bell peppers, and we couldn't wait to use them for this recipe.  It's a great all-in-one recipe: meat, starch, and veggies all together.  They're easy to make and very tasty.  Hope you like them!

Mexican Stuffed Bell Peppers

1 pound ground beef
1/2 (1 oz) package taco seasoning mix
3/4 cup plus 2 Tbsp water, divided
1 tsp chili powder
1/2 cup cooked rice
2 Tbsp minced onion flakes
1/4 tsp garlic salt
1 (8 oz) can tomato sauce
1 (8 oz) can Rotel tomatoes, drained
4 large green bell peppers
Shredded pepper jack cheese

Preheat oven to 350.  Spray a 9"x13" dish with cooking spray. 

Place the ground beef in a large skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes.  Drain the excess fat.  Stir in the taco seasoning, 3/4 cup water, chili powder, cooked rice, tomato sauce, garlic salt, and minced onion flakes; mix until thoroughly combined, and simmer for 20 minutes. 

Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.  Place in a microwave-safe dish with 2 Tablespoons of water.  Cover with a damp paper towel, and microwave for 3 minutes. 

Place the steamed peppers into the prepared 9"x13" dish, and fill lightly with the meat filling.  Top each pepper with a spoonful of the Rotel tomatoes and a handful of shredded cheese.  Cover the dish with foil, and bake in the preheated oven for 25-30 minutes. 

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