Monday, June 28, 2010


Mexican Stuffed Bell Peppers

Mexican Stuffed Peppers

Mexican Stuffed Red Peppers
Here's a South-of-the-Border twist on traditional stuffed peppers. Steaming in the microwave makes for faster prep and bright, crisp-tender peppers that delight the eye and the palate.

  • 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 -- the Mexican food recipe is ready to's delicious!

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