Mexican Stuffed Peppers

Ingredients

• 1 pound ground beef
• 0.75 cups water
• 1 , 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 , 8 ounce
• 1 , 14.5 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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.

5. 5

   Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.