Mexican Stuffed Peppers - Recipe

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MEXICAN STUFFED PEPPERS
4 large green peppers 1 1/2 lbs ground beef 1 packet of taco seasoning 2 cups of Mexican blend (Jack & Cheddar) cheese, shredded 1 package of UNCLE BEN'S® Spanish flavored rice, prepared 1 medium-sized, ripe tomato, diced 1/2 small jar of mild salsa 1 bag of tortilla chips Wash and clean out the centers of the green peppers. Put them in a shallow baking dish. Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice. Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled. Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers). Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil. Bake at 350 for 30 minutes. Remove aluminum foil and continue to bake for 15 minutes. Serves 4. Use the extra meat and rice in the pan to dip tortilla chips in -- it's delicious! Submitted by: Sweetie

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recipe reviews
Mexican Stuffed Peppers

· Oct 8 · #6836

Daniel McElmury says:

Very good recipe and it's easy! It took me 1 1/2 hours total but prep time was only about 20-30 minutes. I recommend this recipe to anybody who wants to cook and eat good food!

Danny Mac
Daly City, Ca

· Oct 30 · #9715

Carly says:

I tried this recipe last night for my boyfriend and it was fantastic! I'm still learning things to cook and we both loved this!

· Jan 11 · #23934

Martha (Washington) says:

I loved stuffed peppers when I was little and one day recently I had a hankering for some. I found this and made it for my husband and myself. We both loved it! One little note: the cheese and meat can make the dish pretty greasy. But so delicious!!!

· Mar 4 · #29327

Scott (Washington) says:

I tried this for a spanish project and it was great. Good food

· Mar 7 · #29487

Chuck (New Jersey) says:

Note the first comment: bake time is significantly longer than 45 minutes if you want cooked peppers. I followed the directions as stated and the peppers were still crisp. Very disappointing.

Next time I'll do as I've done before: steam the peppers for 15 minutes before stuffing. I thought I could get away without it based on this recipe, but only the other option seems to be to bake it for longer.

· Jul 22 · #105472

Jersey G (Michigan) says:

Bake time is definitely longer than 45mins, but end result was great. I made it a second time tonight using shredded chicken breast. AWESOME!!

· Nov 18 · #113752

Sarah (Delaware) says:

I add a can of diced tomatoes to the meat mix... It's ammaaaazzziiiinnngg

· Mar 20 · #180693

Bessler (New Jersey) says:

Thanks to Woohan, we are "sheltering in place" to avoid contagion. So we are making do with what we have at home. This is a super good recipe. The 1st words out of husband' mouth was "This is really GOOD" and he repeated that a couple more times. Had to sub some things. Red peppers for green, sauce for tomatoes, chilli seasonings for taco. Didn't have as much beef or cheese as called for, so I had only just enough filling for the peppers, no extra for the pan. but hands down the best meal we've had since the restaurants shut down! Thanks Sweetie!

· Feb 21 · #187324

Grande Lewem (Wisconsin) says:

Um-Um- Good Um-Um - Good, that's what this recipe is!

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