Looking to add some zesty flair to your dinner menu? Look no further than these mouthwatering Mexican-style stuffed peppers! Bursting with vibrant flavors and a delightful combination of spices, this recipe is a true fiesta for your taste buds. Whether you’re hosting a gathering or simply craving a flavorful meal, these stuffed peppers are sure to impress. With their colorful presentation and cheesy, savory filling, they make for a perfect centerpiece on any dining table. So, grab your apron, gather the ingredients, and get ready to embark on a culinary journey to Mexico with this irresistible recipe for Mexican-style stuffed peppers!
Ingredients
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- ¾ cup water
- 2 teaspoons chili powder
- ½ cup cooked rice
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 2 (8 ounce) cans tomato sauce, divided
- 3 large red bell peppers
- 6 (1 inch) cubes Colby-Jack cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
