Mexican Stuffed Peppers
Courtesy of McCormick & Company, Inc. for recipe and photograph.
Mexican Stuffed Peppers
Servings: 8 Servings
Ingredients
- 4 Medium to large green or red bell peppers
- 1 ½ lbs. Lean ground beef
- 1 C. Chopped onion
- 1 C. Cooked rice
- 1 C. Salsa divided
- 1 pkg. Taco seasoning mix
- 1 can 15 oz. Tomato sauce
- ½ C. Shredded cheddar cheese
- ¼ C. Coarsely crushed tortilla chips
Directions
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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.
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Brown ground beef and onion in large skillet on medium-high heat. Drain fat.
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Add rice, ½ cup of the salsa and seasoning mix; mix until well blended.
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Stuff peppers with beef mixture. Place stuffed peppers upright in 9-inch square baking dish. Mix tomato sauce and remaining ½ cup salsa.
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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.
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Bake 5 minutes longer or until cheese is melted.
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Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
Recipe Notes
Courtesy of McCormick & Company, Inc. for recipe and photograph.
