Mexican Stuffed Peppers
All the flavor you ever wanted! Easy to make and it comes with such vibrant red color, its as delicious as it looks. We cut our peppers side ways because they are easier to eat and you can dress them up with all the toppings to make a beautiful dinner. Hope you try them out because they bring the smiles.
Equipment
- 1 large skillet
- 1 8 x 10 inch casserole dish Use a 9 x 13 inch casserole dish if you making more than 4 peppers.
Ingredients
- 3 Red Bell Peppers
- 1 Pound Ground Beef
- 1 Medium Yellow Onion chopped
- 24 Oz Jar of Salsa
- 2 Cups Water
- 1 Cup White Rice uncooked
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 350℉ / 176℃
- Slice the peppers in half long ways and discard the stems, seeds, ribs and set aside.
- Add ground beef to a skillet over medium heat about 5 minutes making sure its cooked through. Add the onions and cook until tender.
- Stir in the jar of salsa, cumin, chili powder, water and rice. Stir together and let simmer on medium heat until almost all the water is reduced.
- Place the peppers in a casserole dish and fill them with the meat mixture. Any left over peppers or meat mixture add those around the stuffed peppers.
- Bake 22-25 minutes and once cooked add Mexican shredded cheese and bake until melted 1-2 minutes.
Video
Notes
Toppings:
- Cheddar Cheese
- Cilantro
- Jalapenos