Stuffed Mexican Peppers
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Stuffed Mexican Peppers at home. For $1.71 per serving, you get a main course that serves 6. Watching your figure? This gluten free recipe has 331 calories, 19g of protein, and 21g of fat per serving. This recipe from Allrecipes has 1633 fans. Head to the store and pick up cooked rice, ground beef, taco seasoning mix, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Users who liked this recipe also liked Mexican Stuffed Peppers, Mexican Stuffed Peppers for Two, and Mexican Stuffed Peppers.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 (8 ounce) cans tomato sauce, divided
2 teaspoons chili powder
6 (1 inch) cubes Colby-Jack cheese
1/2 cup cooked rice
1/4 teaspoon garlic salt
1 pound ground beef
1/8 teaspoon ground black pepper
3 large red bell peppers
1/4 teaspoon salt
1 (1 ounce) package taco seasoning mix
3/4 cup water
Equipment:
baking pan
oven
frying pan
sauce pan
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.
5. 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.
6. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
7. 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.
8. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Nutrition Information:
covered percent of daily need
