Mexican Stuffed Peppers recipe
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Ingredients
- 1 pound ground beef ¾ cup water 1 (1 ounce) packet taco seasoning 2 tablespoons vegetable oil 1 cup white rice 1 cup water 1 ½ cups chunky salsa 1 small onion, chopped 1 clove garlic, minced 3 large green bell peppers, tops and seeds removed 1 (8 ounce) package shredded Mexican cheese blend 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)
Nutrition Info
- 862.3 caloriescarbohydrate: 80 gcholesterol: 85.1 mgfat: 46.7 gfiber: 6.2 gprotein: 30.6 gsaturatedFat: 16.5 gservingSize: -sodium: 1492.4 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Mexican Stuffed Peppers
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Heat vegetable oil in a separate skillet over medium heat, cook and stir rice in the 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 skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
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.
Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.