These Mexican inspired stuffed peppers will tickle your taste buds and you’ll experience some pleasant kick from the taco seasoning and chili power. Mexican dishes usually include basic staples like corn, beans and chili peppers so for this recipe, you can add fillings like corns, black beans or even guacamole. The recipe calls for steaming but you can have the entire cooking process using an oven.

2012-09 Mexican_stuffed_peppers_1

Mexican Stuffed Peppers
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  1. 1lb ground beef
  2. 1 (1 ounce) package taco seasoning mix
  3. ¾ cup water
  4. 2 teaspoons chili powder
  5. ½ cup cooking rice
  6. ¼ teaspoon salt
  7. ¼ teaspoon garlic salt
  8. 1/8 teaspoon ground black pepper
  9. 2 (8 ounce) cans tomato sauce (divided)
  10. 3 large red bell peppers (or green)
  11. 1 (8 ounce) bag shredded Colby-jack cheese
  1. Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish. In a large skillet over medium heat brown the ground beef, breaking it apart into crumbles as it cooked (about 8 minutes). Drain excess fat. Stir in 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 for 20 minutes.
  2. While the ground beef is simmering, cut bell peppers in half lengthwise, and remove the steams, membranes, cores, and seeds. Place a steamer inset 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 (about 3-5 minutes).
  3. Place steamy peppers into the prepared baking dish and fill each pepper lightly with the meat filling. Spoon the remaining can of tomato sauce over each pepper. Cover the baking dish with aluminum foil.