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MEXICAN STUFFED PEPPERSMEXICAN STUFFED PEPPERS
MEXICAN STUFFED PEPPERS
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.
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Recipe - The Fresh Grocer - Corporate
MEXICANSTUFFEDPEPPERS.jpg
MEXICAN STUFFED PEPPERS
Prep Time20 Minutes
Servings8
Cook Time55 Minutes
Calories266
Ingredients
4 medium to large green or red bell peppers
1 1/2 lbs 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
1/4 cup coarsely crushed tortilla chips
Directions

1. 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.

 

2. 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.

 

3. 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.

 

4. 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.

 

Nutritional Information

  • 10 g Total Fat
  • 60 mg Cholesterol
  • 926 mg Sodium
  • 22 g Carbohydrates

20 minutes
Prep Time
55 minutes
Cook Time
8
Servings
266
Calories

Shop Ingredients

Makes 8 servings
4 medium to large green or red bell peppers
Green Bell Pepper, 1 ct, 6 oz
Green Bell Pepper, 1 ct, 6 oz, 6 Ounce
$0.93 avg/ea$0.16/oz
1 1/2 lbs lean ground beef
Ground Beef 85% Lean, 1 pound
Ground Beef 85% Lean, 1 pound, 1 Pound
$4.29/lb$4.29/lb
1 cup chopped onion
Sweet Onion, 0.3 Pound
Sweet Onion, 0.3 Pound, 0.3 Pound
$0.45 avg/ea$1.49/lb
1 cup cooked rice
Carolina Enriched Extra Long Grain White Rice, 48 oz
Carolina Enriched Extra Long Grain White Rice, 48 oz, 3 Pound
On Sale!
$4.79 was $5.49$1.60/lb
1 cup salsa, divided
Wholesome Pantry Organic Mild Thick and Chunky Salsa, 16 oz
Wholesome Pantry Organic Mild Thick and Chunky Salsa, 16 oz, 16 Ounce
$3.69$0.23/oz
1 package McCormick® Original Taco Seasoning Mix
McCormick Original Taco Seasoning Mix, 1 oz
McCormick Original Taco Seasoning Mix, 1 oz, 1 Ounce
On Sale! Limit 4
$0.75 was $1.09$0.75/oz
1 can (15 ounces) tomato sauce
Wholesome Pantry Organic Tomato Sauce, 15 oz
Wholesome Pantry Organic Tomato Sauce, 15 oz, 15 Ounce
$1.89$0.13/oz
1/2 cup shredded Cheddar cheese
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz, 7 Ounce
On Sale! Limit 4
$2.50 was $3.49$0.36/oz
1/4 cup coarsely crushed tortilla chips
Xochitl Mexican Style Salted White Corn Chips, 12 oz
Xochitl Mexican Style Salted White Corn Chips, 12 oz, 12 Ounce
$4.39$0.37/oz

Nutritional Information

  • 10 g Total Fat
  • 60 mg Cholesterol
  • 926 mg Sodium
  • 22 g Carbohydrates

Directions

1. 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.

 

2. 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.

 

3. 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.

 

4. 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.