A new Mexican twist to stuffed peppers!
Ingredients
- 1 pound ground beef
- 0.75 cups water
- 1 packet taco seasoning , 1 ounce
- 2 tablespoons vegetable oil
- 1 cup white rice
- 1 cup water
- 1.5 cups chunky salsa
- 1 small onion , chopped
- 1 clove garlic , minced
- 3 large green bell peppers , tops and seeds removed
- 1 package shredded Mexican cheese blend , 8 ounce
- 1 package nacho cheese-flavored tortilla chips , 14.5 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
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3
Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover the skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture until well combined.
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4
Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
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5
Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
Nutrition Facts
Per serving
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